Broccoli Potato Soup with Parmesan

Broccoli Potato Soup is a deliciously satisfying weeknight comfort meal. Simple, hearty and healthy. The best part is that everything cooks together in one pot in 20 minutes. Perfect for a quick meal and easy clean-up. Gotta love that! The creaminess comes from the potatoes, not milk, so it can easily be made dairy-free too!

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Ingredients for amazing broccoli potato soup

• Yukon Gold Potatoes – For this kind of soup, the creaminess comes from blended potatoes and Yukon Golds are already a creamy potato, so they lend an amazing texture and flavor, plus they cook fast too!

• Chicken Stock – Or vegetable stock to make this a vegetarian soup. Always use low sodium so you can control the saltiness.
  
• Broccoli Florets – I’ve made this recipe with both fresh and frozen broccoli. Both work great, but the frozen takes a couple extra minutes to cook.
  
• Sweet Yellow Onion – Chopped fine.
  
• Garlic – I love using pre-chopped garlic, it saves me time and smelly hands! But fresh is delicious too!
  
• Kosher Salt and Freshly Ground Black Pepper
  
• Shredded Parmesan – I usually shred my own, but I used pre-shredded for this recipe and it worked great. Love saving time.

How to make broccoli soup

1. Peel and cut Yukon Gold potatoes into large hunks. Set aside.
   
2. In a large stock pot, sauté onion with olive oil over medium heat until onions are translucent (about 3 minutes).
   
3. Add garlic and cook until fragrant. About 1 minute.
   
4. Add chicken (or vegetable) stock, potatoes, broccoli, salt and pepper. Cook potatoes until they are fork-tender and broccoli is softened (about 12 minutes).
   
5. Using a handheld immersion blender, blend soup until desired consistency (we like it 1/2 blended, 1/2 chunks).
   
6. Add parmesan cheese and stir. Or feel free to leave it out for a vegan soup (if using vegetable broth).
   
7. Add salt and pepper to taste. Top it off with more cheese, bacon and pepper.

Healthy, quick and delicious – the ultimate winter soup!

• Healthy – No gluten or other common allergens makes this recipe an easy answer to feed the whole family. Plus, it’s full of only healthy ingredients to fortify your system for those cold winter days.
  
• 20 Minutes and Make Ahead – It truly took me less than 20 minutes to throw this soup together! And seriously, what is better than the smell of soup getting itself ready for you while you curl up on the couch with a good book and watch the snow (or clean up LEGO off the floor while you look at the couch covered in laundry…)?

Got any other healthy weeknight recipes? So glad you asked! These are some of our readers favorites.

• Make Ahead Salsa Verde Chicken & Rice Bake – Healthy, simple and a family favorite.
  
• 2 Ingredient Shredded Chicken – Plus tips on quick shredding!
  
• Freezer Friendly Baked Taquitos – Make ahead of time with leftover ingredients, enjoy anytime!
  
• Blackened Fish Tacos – And cilantro coleslaw.
  
• Weeknight Pasta with Mushrooms, Asparagus and Italian Sausage – So filling and healthy!

How to store soup

If you have leftovers, this soup can be refrigerated up to a week in an air-tight container.

This potato broccoli soup can also be frozen! Fill quart or gallon sized bags using a measuring cup and funnel (if you have one). Squeeze out air and freeze flat on a baking sheet or other flat surface. This will make it easier to store. This soup will stay fresh in the freezer for 2-3 months. Be sure to write the date on the bag!

To defrost soup, place in the refrigerator overnight in a bowl (just in case it leaks). Heat in a saucepan or microwave until steaming.

Love this Broccoli Potato Soup? Try these other simple soup recipes!