Broccoli Potato Soup
Deliciously creamy soup comes together in one pot in less than 20 minutes. Weeknight meal solved!
Servings: 6 servings
- 4 Yukon gold potatoes peeled and cut into large hunks
- 1 tablespoon olive oil
- 1/2 yellow onion diced
- 1 teaspoon chopped garlic cloves 2 cloves
- 1 32 oz container chicken stock low sodium
- 3 cups broccoli florets frozen or fresh
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 cup shredded parmesan
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 1/2 blended, 1/2 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