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–+ servings
creamy broccoli potato soup

Broccoli Potato Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine American
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Blender or immersion blender
  • 1 Cutting board
  • 1 Knife
  • 1 Wooden spoon
  • 1 Ladle

Ingredients
  

  • 2 tablespoon olive oil
  • 1 medium onion diced
  • 2 clove garlic minced
  • 3 cup broccoli florets
  • 2 medium potatoes peeled and diced
  • 4 cup vegetable broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated parmesan cheese
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Heat the olive oil in a large pot over medium heat.
  • Add the diced onion and minced garlic, and sauté until the onion is translucent.
  • Stir in the broccoli florets and diced potatoes, cooking for 3 minutes.
  • Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes.
  • Remove the pot from heat and let it cool slightly.
  • Use a blender or immersion blender to puree the soup until smooth.
  • Return the pot to low heat, stir in the milk, salt, and pepper, and heat through.
  • Serve hot, garnished with parmesan cheese and fresh parsley.

Notes

When making this soup, ensure the potatoes are cut into small, even pieces to ensure they cook evenly. If you prefer a thicker soup, reduce the amount of broth slightly. For a vegan version, substitute the milk with a plant-based alternative and omit the parmesan cheese. Adjust the seasonings to taste and consider adding a pinch of nutmeg for extra warmth.
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