Broccoli Potato Soup
A comforting and creamy broccoli potato soup that warms you up on chilly days, perfect for weeknight dinners or cozy lunches.
Ingredients
Main Ingredients
- 2 cups broccoli florets
- 2 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 3 cups vegetable broth
- 1 cup milk (or cream for a richer taste)
- 1 cup shredded cheese (like cheddar or your choice)
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the diced potatoes and cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil. Once boiling, reduce the heat and let it simmer until the potatoes are tender, about 10-15 minutes.
- Add the broccoli florets to the pot and cook for another 5-7 minutes until they are soft.
- Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer it to a regular blender in batches.
- Stir in the milk and shredded cheese, mixing well until the cheese has melted. Season with salt and pepper to taste.
Serving
- Serve the Broccoli Potato Soup in warm bowls, topping each serving with extra shredded cheese or a sprinkle of pepper. For added crunch, serve with crusty bread or crackers on the side. Garnish with fresh herbs like parsley for a touch of color.
Storage
- Store leftover Broccoli Potato Soup in an airtight container in the refrigerator for about 3-4 days. For longer storage, freeze in freezer-safe containers, leaving space for expansion, for up to 3 months.
Notes
For added flavor, sauté garlic along with the onions. If a thinner soup is desired, add more broth or milk. Try using different types of cheese for a unique twist. You can also add cooked bacon or ham for extra protein. For a vegan version, use plant-based milk and dairy-free cheese alternatives and add spices like nutmeg or paprika.