Broccoli Potato Soup
A rich, creamy and cheesy broccoli potato soup recipe that is equal parts delicious and nutritious! This healthy soup recipe is a heart-warming meal that is great for lunch or dinner.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x -
Category: Soup -
Method: Stovetop
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Cuisine: American
Category:
Method:
Cuisine:Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 garlic cloves, minced
- 1/4 teaspoon dried thyme
- 1 teaspoon Dijon mustard
- 5 cups broccoli, roughly chopped
- 3 cups potatoes, peeled and diced
- 5 cups chicken broth (or vegetable broth)
- 1 bay leaf
- 1/2 cup parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large pot on medium heat, add butter and warm until melted.
- Add onion and garlic and cook for 3-4 minutes until onions are soft and translucent.
- Add thyme, mustard, salt and pepper and stir to coat the onion mixture.
- Add potatoes, broth and bay leaf and stir until well combined. (Only add enough broth to cover the vegetables, as you don’t want a runny soup, and you can always add more at the end if needed.)
- Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until the potatoes are tender.
- Add broccoli and cook for an additional 5 minutes until broccoli is tender and bright green in colour.
- Once cooked, remove the bay leaf. Using an immersion blender or in batches using a bar blender, purée until smooth.
- Add parmesan cheese, stir to combine, and season with additional salt and pepper to taste.
- Serve immediately, store in the fridge for up to 5 days, or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 243 calories
- Sugar: 6 grams
- Fat: 10 grams
- Carbohydrates: 30 grams
- Fiber: 6 grams
- Protein: 11 grams
Find it online: https://kaynutrition.com/broccoli-potato-soup/
