Description
Indulge in a cozy bowl of Best Creamy Broccoli Potato Soup, where tender broccoli and buttery Yukon Gold potatoes come together in a velvety broth. This comforting dish is not only easy to prepare but also visually inviting, making it perfect for chilly evenings or when you need a nourishing pick-me-up. With its rich flavor and creamy texture, this soup will delight both vegetarians and meat-lovers alike.
Ingredients
Scale
- 4 cups fresh broccoli florets
- 2 cups peeled Yukon Gold potatoes, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Chop broccoli into small florets, dice potatoes and onion, and mince garlic.
- In a large pot over medium heat, add olive oil. Sauté onions until translucent (about 5 minutes), then add garlic and cook for another minute.
- Stir in diced potatoes and broccoli florets. Pour in vegetable broth to cover the vegetables and bring to a gentle boil.
- Reduce heat and simmer for about 20 minutes until vegetables are tender.
- Blend the soup until smooth using an immersion blender or transferring to a countertop blender.
- Return blended soup to low heat, stir in heavy cream gradually, adjusting seasoning with salt and pepper as needed. Serve hot with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg
Keywords: - For added flavor, sauté onions in butter instead of olive oil. - Substitute heavy cream with coconut milk for a dairy-free version. - Enhance nutrition by adding carrots or spinach during cooking.