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Broccoli Potato Soup

  • Author: Marsha



Fresh Broccoli 3 cups, chopped

Golden Potatoes 4 medium-sized

Onion 1 large, diced

Garlic 3 cloves, minced

Vegetable Broth 6 cups

Heavy Cream 1 cup

Olive Oil 2 tablespoons

Salt To taste

Black Pepper To taste

Grated Parmesan For garnish


Start with Freshness: Begin by washing the broccoli and potatoes thoroughly. Chop the broccoli into florets and dice the potatoes into even-sized pieces. This ensures uniform cooking.


Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent. Introduce the minced garlic and sauté for another minute, ensuring it doesn’t burn.


Bring in the Stars: Add the chopped broccoli and diced potatoes to the pot. Stir well, letting the flavors meld for about 5 minutes.


Pour and Simmer: Pour in the vegetable broth, ensuring it covers the vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes or until the potatoes are tender.


Blend to Perfection: Once the vegetables are cooked, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches.


Creamy Finish: Stir in the heavy cream, salt, and pepper. Let the soup simmer for another 5 minutes. Adjust seasoning if necessary.


Serve with Love: Pour the soup into bowls, garnish with grated parmesan, and serve hot. Enjoy the creamy goodness!