Here’s a creamy, comforting Broccoli Potato Soup recipe that’s easy to make, nourishing, and perfect for any season. You can make it chunky, smooth, or a mix of both.
🥦 Broccoli Potato Soup
Serves: 4–6
Time: 35 minutes
Ingredients
- 2 tbsp butter or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups broccoli florets (fresh or frozen)
- 4 cups vegetable or chicken broth
- 1 cup milk or cream (optional for creaminess)
- Salt & pepper, to taste
- Optional toppings: shredded cheese, croutons, bacon bits, fresh herbs
Instructions
1. Sauté aromatics
- In a large pot, melt butter (or heat oil) over medium heat.
- Add onion and garlic, sauté until softened (about 3–4 minutes).
2. Cook potatoes and broccoli
- Add diced potatoes and broth.
- Bring to a boil, then reduce heat to simmer for 10–12 minutes until potatoes are tender.
- Add broccoli florets and cook another 5–7 minutes until bright green and tender.
3. Blend (optional)
- For smooth soup: use an immersion blender or transfer in batches to a blender.
- For chunky soup: mash a few potato pieces with a spoon, leaving some texture.
4. Add cream (optional)
- Stir in milk or cream and heat gently—do not boil.
- Season with salt and pepper to taste.
5. Serve
- Ladle into bowls and garnish with optional toppings like shredded cheddar, croutons, or crispy bacon.
⭐ Tips for Extra Flavor
- Cheesy version: Add 1 cup shredded cheddar during the final simmer.
- Garlic twist: Roast garlic before adding for a deeper flavor.
- Herbal touch: Add thyme or parsley while simmering.
- Vegan version: Use olive oil and plant-based milk.
If you want, I can give a “restaurant-style” broccoli potato soup with extra creaminess and a silky texture that tastes gourmet.
Do you want me to make that version?
