Description
Winter Potato and Broccoli Soup is the ultimate comfort food for chilly days. This creamy, hearty dish combines tender potatoes and vibrant broccoli in a rich, flavorful broth that warms your soul. With a straightforward preparation process, this soup can be ready in under 30 minutes, making it perfect for busy weeknights or leisurely weekends. Each spoonful offers a delightful blend of textures and flavors, ideal for family gatherings or a cozy night in. Serve it with crusty bread or cheese toasties to elevate your dining experience. Enjoy the nourishing goodness of this simple yet satisfying soup!
Ingredients
- 2 large Russet potatoes, peeled and diced
- 2 cups fresh broccoli florets
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk)
Instructions
- Prepare vegetables by washing and cutting potatoes into cubes; chop broccoli and onion.
- In a large pot, heat olive oil over medium heat; sauté onion until translucent (about 5 minutes), then add minced garlic.
- Stir in diced potatoes and broccoli; cover with vegetable broth and bring to a boil before reducing heat to medium-low.
- Simmer uncovered for 15-20 minutes until potatoes are tender.
- Blend the mixture until smooth using an immersion blender or standard blender; return to pot.
- Gradually stir in cream or milk until fully incorporated; heat through without boiling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 290
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 50mg
Keywords: - For added flavor, consider seasoning with thyme or rosemary while cooking. - This soup can be made vegan by substituting cream with almond milk or coconut cream. - Store leftovers in airtight containers; refrigerate for up to three days or freeze for up to three months.