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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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

Directions

Step 1

Peel the potatoes and dice them into 1-inch cubes. Set aside.

Step 2

Cut the broccoli into small florets and peel and chop the stalks. Set aside.

Step 3

Finely chop the yellow onion and mince the garlic cloves.

Step 4

In a large pot, heat the olive oil and butter over medium heat until melted.

Step 5

Add the chopped onion to the pot and sauté for 3–4 minutes, until softened and translucent.

Step 6

Add the minced garlic and sauté for an additional 1 minute, stirring frequently to avoid burning.

Step 7

Add the diced potatoes to the pot, along with the vegetable broth. Bring the mixture to a boil.

Step 8

Reduce the heat to a simmer and cook for 10 minutes.

Step 9

Add the chopped broccoli to the pot and continue to simmer for another 10–12 minutes, until the potatoes and broccoli are tender.

Step 10

Using an immersion blender, carefully blend the soup until smooth. Alternatively, blend in batches using a countertop blender.

Step 11

Once blended, stir in the heavy cream, salt, black pepper, and ground nutmeg. Simmer for another 5 minutes.

Step 12

Remove the pot from heat and stir in the grated cheddar cheese until fully melted.

Step 13

Ladle the soup into bowls and garnish with chopped fresh parsley.

Step 14

Serve warm with crusty bread or croutons if desired.

Nutrition Facts

Serving size	(2476.3g)

Amount per serving	% Daily Value*
Calories	2818.0

Total Fat 160.7g	0%
Saturated Fat 84.9g	0%
Polyunsaturated Fat 4.3g
Cholesterol 395.8mg	0%
Sodium 6204.2mg	0%
Total Carbohydrate 257.9g	0%
Dietary Fiber 33.5g	0%
Total Sugars 31.2g
Protein 70.7g	0%

Vitamin D 0IU	0%
Calcium 912.6mg	0%
Iron 15.8mg	0%
Potassium 7118.4mg	0%

*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.

Source of Calories

Fat: 52.4%

Protein: 10.2%

Carbs: 37.4%