Broccoli Potato Soup
A creamy, cheesy blend of tender potatoes and bright broccoli that comes together in about 30 minutes, perfect for a cozy weeknight meal.
Ingredients
Vegetables and Broth
- 2 cups broccoli florets (fresh or frozen)
- 2 large potatoes, peeled and diced (Yukon Gold or russet)
- 1 onion, chopped
- 3 cups vegetable or chicken broth
Cream and Cheese
- 1 cup heavy cream Can substitute with whole milk or half-and-half.
- 1 cup shredded cheddar cheese Substitute with Gruyère or fontina for nuttier flavor.
Seasoning and Oil
- 2 tablespoons olive oil
Instructions
Preparation
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the chopped onion and sauté, stirring occasionally, until translucent and fragrant, about 4–6 minutes.
Cooking
- Add the diced potatoes and pour in 3 cups of broth. Bring to a boil.
- Reduce heat and simmer until the potatoes are tender, about 12–15 minutes.
- Stir in the broccoli florets and cook until they turn bright green and are tender, about 4–6 minutes.
- Use an immersion blender to purée the soup in the pot until smooth and creamy. (If using a blender, puree in batches and return to the pot.)
- Stir in 1 cup heavy cream and 1 cup shredded cheddar cheese until melted and combined.
- Taste and season with salt and pepper. Serve warm.
Notes
Cool soup to room temperature within two hours and refrigerate in an airtight container for up to 3–4 days. For a heartier meal, ladle the soup over toasted sourdough and top with more cheese.