Broccoli Potato Soup
Deliciously creamy soup comes together in one pot in less than 20 minutes. Weeknight meal solved!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 200kcal
- 4 large Yukon gold potatoes peeled and cut into large hunks
- 1 Tablespoon olive oil
- ½ yellow onion diced
- 1 teaspoon chopped garlic cloves about 2 cloves
- 32 ounces chicken stock
- 3 cups broccoli florets frozen or fresh
- 1 ½ teaspoons kosher salt
- ½ teaspoon pepper
- 1 cup shredded parmesan optional, but so delicious
Peel and cut potatoes into large hunks. Set aside.
In a large stock pot, sauté onion with olive oil over medium heat until translucent (about 3 minutes).
Add garlic and cook until fragrant. About 1 minute.
Add chicken (or vegetable) stock, salt, pepper, potatoes and broccoli. Cook potatoes until they are fork-tender and broccoli is softened (about 12 minutes).
Using a handheld blender stick, blend soup until desired consistency (we like it ½ blended, ½ chunks).
Add parmesan cheese and stir. Serve hot.
Add salt and pepper to taste. Top it off with more cheese, bacon and pepper.
Serving: 1bowl | Calories: 200kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 859mg | Potassium: 660mg | Fiber: 4g | Sugar: 2g | Vitamin A: 431IU | Vitamin C: 64mg | Calcium: 224mg | Iron: 1mg