There’s something incredibly satisfying about a warm bowl of soup, especially when it’s a chilly day. Enter my all-time favorite Broccoli Potato Soup. This recipe has been a staple in my household since I stumbled upon it during my first winter living alone in my tiny apartment. With nothing but a hungry belly and a raging appetite for warmth, I decided to throw some ingredients together, and boy, did that decision pay off! It’s creamy, comforting, and as I like to say, it’s the perfect hug in a bowl.
Whenever I make this soup, it takes me back to cozy evenings in my kitchen, where I would have my favorite tunes blasting and a glass of wine (or two) nearby. It’s not just the deliciousness that makes me love this soup; it’s the memories and warmth that come with it. Let’s dive into how to whip up this culinary delight that’s simple yet tastes like a gourmet dish!
What’s in Broccoli Potato Soup?
- Broccoli florets: Four cups of fresh or frozen broccoli—both work beautifully! If using fresh, I recommend choosing vibrant green florets for the best flavor.
- Potatoes: Two large potatoes, peeled and diced, that provide a hearty base for the soup. I prefer Yukon Gold for their creamy texture!
- Onion: One medium onion, chopped, to add a fantastic flavor depth. Seriously, onions make everything better!
- Garlic: Three cloves of minced garlic are a must! I’m a garlic lover, so I sometimes toss in an extra clove—shh, don’t tell!
- Vegetable or chicken broth: Four cups to bring everything together. Go for low-sodium if you’re keeping an eye on salt intake.
- Heavy cream: One cup for a rich, creamy texture; or opt for milk for a lighter version. You do you!
- Salt and pepper: Simple seasoning that’s essential! Adjust according to your taste, but start with one teaspoon of salt and half a teaspoon of black pepper.
- Nutmeg: Just a pinch of this spice can elevate the flavor. It’s optional but totally recommended.
- Cheese: One cup of shredded cheddar (or your cheese of choice) makes this soup extra indulgent. I’m partial to a sharp cheddar for that zing!
- Bacon: Four slices, crumbled, for garnish. A little crispy bacon adds flavor and crunch that elevates the soup to another level!
- Fresh parsley or chives: These are optional but add a pop of color and freshness to the dish.
- Olive oil or butter: Two tablespoons for sautéing the veggies will give the soup a nice richness.
Is Broccoli Potato Soup Good for You?
You better believe it! This soup is packed full of broccoli, a superfood that’s rich in vitamins C and K and is known for its health benefits. The potatoes bring in some hearty carbohydrates, making this dish filling without being overly heavy. However, like many delicious things, it can get rich with the addition of heavy cream and cheese. If you’re watching your calorie intake or just want a lighter option, feel free to substitute the cream with milk or even a non-dairy alternative. But let’s be honest, sometimes you just need that creaminess in your life!
Ingredients List
- 4 cups broccoli florets (fresh or frozen)
- 2 large potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream (or milk for a lighter option)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1 cup cheese (cheddar or your choice, shredded)
- 4 slices of cooked bacon, crumbled (for garnish)
- Fresh parsley or chives (for garnish, optional)
- 2 tablespoons olive oil or butter
How to Make Broccoli Potato Soup?
- Start by heating the olive oil or butter in a large pot over medium heat. Get that sizzle going!
- Add the chopped onion and minced garlic, and sauté for about 3-5 minutes until the onion becomes translucent and the aroma fills your kitchen.
- Time to invite the potatoes to the party! Stir in the diced potatoes and let them cook for another 5 minutes. This helps them soften up.
- Pour in the broth and crank up the heat to bring it all to a boil. Then, reduce the heat and let it simmer for about 10 minutes or until the potatoes are nice and tender.
- Now it’s broccoli’s turn! Add the broccoli florets and cook for another 5-7 minutes until they’re tender (but don’t let them turn mushy!).
- Remove the pot from heat and blend your soup until it reaches your desired consistency. An immersion blender is a game-changer here!
- Put the pot back on low heat and stir in the heavy cream, salt, pepper, and nutmeg (if using). Heat through but don’t let it boil!
- Your cheese is the grand finale! Stir it in until melted and well combined.
- Serve your delicious soup hot, garnished with crispy crumbled bacon and a sprinkle of fresh parsley or chives, if you fancy.
Soup Secrets to Success!
- This soup can be made ahead of time and stored in the fridge for up to 3 days—perfect for meal prep!
- It freezes well, so make a big batch and save some for those busy nights.
- Pair with crusty bread for a complete meal. Trust me; you won’t regret it!
- If you prefer a chunkier soup, leave some broccoli and potato bits unblended for texture.
This Broccoli Potato Soup is bound to be a warm, comforting addition to your recipe collection. I can’t tell you how often it’s saved me on a rushed evening or a cold day. I’d love to hear how it turns out for you! Share your cooking photos and your own special twists on this recipe; there’s always room for creativity in the kitchen. Happy cooking!
