Description
A warm and comforting bowl of creamy potato broccoli soup, perfect for chilly evenings.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 medium-sized potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: 1 teaspoon paprika or nutmeg
- Optional: Fresh herbs for garnishing
Instructions
- Grab a large pot and heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.
- Add the minced garlic and cook for 1 additional minute.
- Add the diced potatoes and vegetable broth. Bring to a gentle boil, then lower heat and simmer for 15 minutes.
- Once the potatoes are fork-tender, add the broccoli florets and cook for another 5 minutes.
- Remove from heat and blend the soup using an immersion blender until smooth.
- Stir in the heavy cream and season with salt, pepper, and optional spices. Heat over low for 2-3 minutes.
- Ladle into bowls, garnish with fresh herbs if desired, and serve warm.
Notes
For a lighter version, replace heavy cream with low-fat milk or unsweetened almond milk. Customize with leftover vegetables for added flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 50mg