Potato and Broccoli Soup
Creamy, comforting, and packed with wholesome flavors, this Potato and Broccoli Soup is a hearty, satisfying bowl of goodness that’s perfect for any time of year. Featuring tender russet potatoes and vibrant broccoli simmered with aromatic garlic and onions in rich vegetable broth, this velvety soup is blended to perfection for a silky texture. A splash of heavy cream and a subtle hint of nutmeg elevate its warming appeal, while melted cheddar cheese adds a luscious, indulgent finish. Garnished with fresh parsley for a burst of color and freshness, this recipe is a quick and easy 45-minute meal that serves up to four. Pair it with crusty bread for a delightful lunch or cozy dinner your whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium russet potatoes
- 1 head broccoli
- 1 medium yellow onion
- 3 cloves garlic
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 1 cup cheddar cheese
- 2 tablespoons fresh parsley
Instructions
Peel the potatoes and dice them into 1-inch cubes. Set aside.
Cut the broccoli into small florets and peel and chop the stalks. Set aside.
Finely chop the yellow onion and mince the garlic cloves.
In a large pot, heat the olive oil and butter over medium heat until melted.
Add the chopped onion to the pot and sauté for 3–4 minutes, until softened and translucent.
Add the minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.
Add the diced potatoes to the pot, along with the vegetable broth. Bring the mixture to a boil.
Reduce the heat to a simmer and cook for 10 minutes.
Add the chopped broccoli to the pot and continue to simmer for another 10–12 minutes, until the potatoes and broccoli are tender.
Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
Once blended, stir in the heavy cream, salt, black pepper, and ground nutmeg. Simmer for another 5 minutes.
Remove the pot from heat and stir in the grated cheddar cheese until fully melted.
Ladle the soup into bowls and garnish with chopped fresh parsley.
Serve warm with crusty bread or croutons if desired.
Nutrition Facts
Calories |
2818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 6204 mg | 270% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 31.2 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 7118 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
