Go Back
Broccoli Potato Soup

Broccoli Potato Soup Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter or olive oil
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 ½ lbs starchy potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1 lb broccoli florets
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp black pepper
  • Optional toppings: shredded cheddar, olive oil drizzle, croutons, sour cream

Method
 

  1. Melt the butter in a large pot over medium heat. Cook the onion about 6 minutes until soft, then add garlic for 30 seconds.
  2. Add potatoes, broth, salt, and pepper. Bring to a boil, cover, and simmer 12 minutes until potatoes are tender.
  3. Add broccoli florets to the pot, cover, and simmer 6 to 8 minutes until the broccoli is knife tender and bright green.
  4. Remove from heat and blend with an immersion blender until creamy, leaving a few bits of broccoli for texture. Adjust salt and serve hot with toppings.

Notes

If the soup feels too thick after blending, stir in a small pour of warm broth or water. Resting the soup off the heat for a minute before blending keeps things safer and gives you more control.