Description
Broccoli Potato Soup made creamy with cheddar cheese, perfect for a quick and comforting meal.
Ingredients
Scale
- 2 tablespoons (30ml) olive oil
- 1 medium onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 4 cups (950ml) vegetable or chicken broth
- 1½ pounds (680g) potatoes (Yukon Gold preferred), peeled and cubed
- 1 large head broccoli (about 1 pound/450g), cut into florets
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ cup (120ml) half-and-half or whole milk
- Salt and freshly ground black pepper to taste
- ¼ cup (25g) grated Parmesan cheese (optional)
Instructions
- Step 1: Prepare The Base Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and cook for 4-5 minutes until softened and translucent but not browned. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to burn it. This aromatic foundation will infuse the entire Broccoli Potato Soup with subtle depth.
- Step 2: Add Potatoes And Broth Add the cubed potatoes to the pot along with dried thyme and half the rosemary. Pour in the vegetable or chicken broth, ensuring the potatoes are fully submerged. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially and cook for 10-12 minutes until potatoes are just fork-tender but not falling apart.
- Step 3: Cook The Broccoli Add the broccoli florets to the pot along with the remaining rosemary. Simmer for an additional 5-7 minutes until the broccoli is bright green and tender but not mushy. The goal is to preserve the broccoli’s color and nutritional value while ensuring it’s soft enough to blend smoothly into your Broccoli Potato Soup.
- Step 4: Blend To Desired Consistency Remove pot from heat and let cool slightly for safer blending. For a chunky soup, remove about one-third of the vegetables with a slotted spoon and set aside. Use an immersion blender to process the remaining soup until smooth. Return the reserved vegetables to the pot for texture. Alternatively, blend everything for a completely smooth consistency.
- Step 5: Finish And Season Return the soup to low heat and stir in the half-and-half or milk. Warm gently without boiling to prevent curdling. Season with salt and freshly ground black pepper to taste, adjusting until the flavors pop. Just before serving, stir in the Parmesan cheese if using, allowing it to melt into the Broccoli Potato Soup for added richness and depth.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 240
- Sugar: 6g
- Sodium: 650mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg