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Broccoli Potato Soup

A velvety, comforting soup that blends the sweetness of potatoes with bright broccoli and rich cheese, perfect for weeknight meals or dinner parties.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups broccoli florets (fresh or frozen)
  • 2 cups potatoes, peeled and diced (Yukon Gold or Russet) Starchy potatoes work best for creaminess.
  • 1 cup cheddar cheese, shredded (sharp cheddar gives more flavor)
  • 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
  • 1 cup heavy cream (substitute half-and-half for a lighter finish) Can be made dairy-free with coconut cream.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1–2 tablespoons Olive oil for sautéing

Method
 

Preparation
  1. Heat 1–2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 4–5 minutes.
  2. Add the diced potatoes to the pot and pour in the vegetable broth. Increase heat to bring the mixture to a boil, then lower to a simmer. Cook until the potatoes are fork-tender, about 12–15 minutes.
  3. Stir in the broccoli florets and simmer until they are just tender, roughly 4–6 minutes (if using frozen, cook until heated through).
  4. Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
  5. Return the pot to low heat. Stir in the heavy cream, then add the shredded cheddar a handful at a time, stirring until it melts into the soup.
  6. Taste and season with salt and pepper. Serve warm.

Notes

To make dairy-free, replace heavy cream with coconut cream and omit cheddar or use a vegan alternative. For a thinner soup, add up to 1 extra cup of broth after blending.