Broccoli Potato Soup: A Cozy Fall Delight
As the leaves turn golden and the air grows crisp, there’s nothing more comforting than a hearty bowl of soup. This Broccoli Potato Soup perfectly combines the earthiness of broccoli with the creamy texture of potatoes, creating a nourishing dish that’s ideal for a cozy fall evening. I’m so grateful to share this recipe with you, and I can’t wait for you to try it for yourself! If you’re interested in more delightful recipes like this one, feel free to subscribe for updates!
Why You’ll Love This Recipe
This Broccoli Potato Soup is amazing for so many reasons! First and foremost, the flavors meld beautifully, with the vibrant taste of broccoli complementing the creamy, hearty potatoes. Plus, it’s not only simple to prepare—it’s also family-friendly! Your kids (and maybe even your picky partners) will love the velvety texture and mild taste. This recipe is perfect for meal prep or hosting family gatherings, making it a staple in your kitchen.
Ingredients
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 4 cups fresh broccoli florets
– 3 medium potatoes, peeled and diced
– 4 cups vegetable broth
– 1 cup milk or cream
– Salt and pepper, to taste
– 1 teaspoon thyme
– 1/2 cup grated cheddar cheese (optional)
– Fresh parsley for garnish
Necessary Tools
– Large pot
– Cutting board
– Chef’s knife
– Immersion blender (or regular blender)
– Ladle
Ingredient Swaps and Additions
Don’t hesitate to get creative with your Broccoli Potato Soup! Swap out broccoli for spinach or kale for a different twist. You can use sweet potatoes instead of regular potatoes for a touch of sweetness, or even throw in carrots or celery for more flavor. If you want to add protein, diced chicken or white beans are great options.
Step-by-Step Instructions
1. Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant—this should take about 3–5 minutes.
2. Once the onion and garlic are ready, toss in the fresh broccoli florets and diced potatoes. Stir occasionally for about 5 minutes, letting those delicious aromas fill your kitchen!
3. Pour the vegetable broth into the pot, making sure the vegetables are fully submerged. Raise the heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15–20 minutes until the potatoes become tender.
4. After simmering, grab your immersion blender and blend the soup until it reaches your desired texture. For a creamier soup, blend until smooth; for a rustic feel, leave some chunks!
5. Stir in your choice of milk or cream, and season with salt, pepper, and thyme. Allow the soup to heat through for another 5 minutes.
6. If desired, add the grated cheddar cheese, stirring until it melts into the soup for that extra creamy goodness.
7. Serve the soup hot, garnished with fresh parsley and an optional sprinkle of extra cheddar cheese. Enjoy!
Serving Suggestions
This soup pairs wonderfully with crusty bread or a side salad for a complete meal. You could also enjoy it with a warm grilled cheese sandwich for a classic comfort food combination!
Pro Tips for Success
– Make sure you sauté the onion and garlic until they’re nice and fragrant—this builds the foundation of flavor for the soup.
– If you prefer a thicker soup, let it simmer a bit longer to evaporate some of the liquid.
– Taste as you go! Adjust the seasonings according to your preference.
Storing and Reheating
To store leftovers, keep the soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. When reheating, simply warm it on the stove over medium heat, adding a splash of broth or water if it’s too thick.
FAQ Section
Can I make this soup vegan?
Yes! Simply use plant-based milk, and skip the cheese or use a vegan cheese alternative.
Can I use frozen broccoli?
Absolutely! Just make sure to adjust the cooking time, as frozen broccoli may cook faster than fresh.
Conclusion
This Broccoli Potato Soup is not only delicious but also incredibly easy to make. It’s a heartwarming dish that brings comfort during chilly fall evenings, nourishing you with every spoonful! I’d love to see your creations, so don’t forget to leave a review, share your photos, or tag this recipe on Pinterest or Instagram!
Nutritional Information
Approximate nutritional information per serving:
Calories: 250
Protein: 6g
Fat: 10g
Carbohydrates: 35g
Fiber: 5g
Sugar: 2g
Broccoli Potato Soup
Ingredients
Method
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion turns translucent and fragrant, about 3–5 minutes.
- Add the fresh broccoli florets and diced potatoes. Stir occasionally for about 5 minutes.
- Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15–20 minutes until the potatoes are tender.
- Blend the soup with an immersion blender until it reaches your desired texture.
- Stir in the milk or cream and season with salt, pepper, and thyme. Heat through for another 5 minutes.
- If desired, add the grated cheddar cheese and stir until melted.
- Serve hot, garnished with fresh parsley and an optional sprinkle of extra cheddar cheese.
