Tasty Broccoli And Potato Soup

I never thought I’d be the kind of person who gets excited about a bowl of broccoli soup, but here we are. Growing up, my mom would make this thick, creamy broccoli and potato soup on cold evenings, and I honestly thought it was kind of boring. I wanted tacos or pizza, you know?

But then I had kids of my own, and suddenly I got it. This soup is easy to throw together on a busy weeknight, it uses ingredients I already have in my fridge, and—here’s the kicker—my kids actually eat it. The potatoes make it filling enough that nobody’s asking for snacks an hour later, and the broccoli sneaks in some vegetables without any complaints. Sometimes the simple stuff really is the best stuff.

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What Kind of Broccoli Should I Use?

Fresh broccoli is definitely your best bet for this soup, and you’ll want to look for heads that have tight, compact florets with a deep green color. If the broccoli has any yellowing or the florets are starting to open up, it’s past its prime and won’t give you the best flavor. You can absolutely use the broccoli stems too – just peel off the tough outer layer and chop them up along with the florets to get more out of your bunch. Frozen broccoli can work in a pinch if that’s all you have on hand, but fresh will give you a better texture and more robust flavor in your soup.

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Options for Substitutions

This soup is pretty forgiving when it comes to swapping ingredients:

• Russet potato: You can use Yukon gold potatoes or even sweet potatoes instead. Sweet potatoes will add a slightly sweeter flavor and a different color to your soup, but they work great for creaminess.
• Broccoli: Cauliflower makes an excellent substitute and gives you a similar texture. You can also use a mix of both broccoli and cauliflower if you want to stretch your ingredients.
• Vegetable broth: Chicken broth works just as well if you’re not keeping this strictly vegetarian. You can also use water with a couple of bouillon cubes if that’s what you have on hand.
• Parsley: Fresh dill, cilantro, or even basil can replace parsley depending on what flavor profile you’re going for. Dried parsley works too – just use about 1 tablespoon instead.
• Olive oil: Butter or any neutral cooking oil like vegetable or canola oil will work fine for sautéing the onions and garlic.

Watch Out for These Mistakes While Cooking

The biggest mistake when making broccoli soup is overcooking the broccoli, which turns it from bright green to an unappetizing gray-brown color and creates a bitter, sulfurous taste – add the florets after the potatoes have softened a bit and cook just until tender, about 5-7 minutes.

Another common error is cutting your potato cubes too large, which means they’ll take forever to cook through and you’ll end up with mushy broccoli by the time they’re done, so aim for 1/2-inch cubes for even cooking.

Don’t forget to remove that bay leaf before blending, as it can damage your blender and create an unpleasant texture, and when blending hot soup, always start on low speed with the lid slightly vented to prevent a dangerous eruption.

For a creamier texture without adding cream, make sure your potatoes are fully cooked and falling apart before blending – they’ll naturally thicken the soup and give it that smooth, restaurant-quality consistency.

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What to Serve With Broccoli and Potato Soup?

This soup is pretty filling on its own thanks to the potatoes, but I love serving it with some crusty bread or warm dinner rolls for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup and adds some freshness to your meal. If you want to make it more substantial, try adding some shredded cheddar cheese on top and serving it alongside a ham and cheese sandwich or panini. For a lighter option, some whole grain crackers or pita chips work great for scooping up the soup.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 5 days in an airtight container. The flavors actually get better after a day or two, so it’s perfect for meal prep. I like to make a big batch on Sunday and have it ready for easy lunches throughout the week.

Freeze: You can freeze this soup for up to 3 months in freezer-safe containers or bags. Just make sure to leave a little room at the top since it expands when frozen. I usually portion it out into individual servings so I can grab just what I need.

Reheat: Warm it up on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave it in 1-minute intervals, stirring in between. If it seems too thick after storing, just add a splash of broth or water to thin it out to your liking.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 350-400
• Protein: 8-10 g
• Fat: 15-18 g
• Carbohydrates: 50-56 g

Ingredients

• 1 onion (diced)
• black pepper (freshly ground preferred)
• 1/4 cup parsley (fresh, chopped)
• 1 large broccoli head (cut into florets)
• 1 bay leaf
• 2 tbsp olive oil (I use extra virgin)
• 3 garlic cloves (minced)
• salt (to taste)
• 1 russet potato (peeled and cubed)
• 4 cups vegetable broth

Step 1: Sauté the Aromatics

• 2 tbsp olive oil (I use extra virgin)
• 1 onion (diced)
• 3 garlic cloves (minced)

Heat the olive oil in a large pot over medium-high heat.

Add the diced onion and minced garlic, then sauté for about 2 minutes until fragrant and translucent.

Step 2: Build the Soup Base

• 1 large broccoli head (cut into florets)
• 1 russet potato (peeled and cubed)
• 1/4 cup parsley (fresh, chopped)
• 1 bay leaf
• 4 cups vegetable broth
• salt (to taste)
• black pepper (freshly ground preferred)

Add the broccoli florets, cubed potato, chopped parsley, bay leaf, and vegetable broth to the pot with the sautéed aromatics.

Season with salt and freshly ground black pepper to taste.

Stir well and bring to a gentle boil.

Step 3: Simmer the Soup

Lower the heat to a simmer, cover the pot, and let the soup cook for about 15 minutes.

The vegetables should become tender and easy to blend.

Step 4: Blend and Finish the Soup

Remove the bay leaf from the soup and discard it.

Carefully blend the remaining mixture using an immersion blender or by transferring to a regular blender in batches, blending until smooth.

I like to add a touch more black pepper at the end for a flavor boost before serving.

Tasty Broccoli And Potato Soup

Delicious Tasty Broccoli And Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 375 kcal

Ingredients

  

• 1 onion (diced)
• black pepper (freshly ground preferred)
• 1/4 cup parsley (fresh, chopped)
• 1 large broccoli head (cut into florets)
• 1 bay leaf
• 2 tbsp olive oil (I use extra virgin)
• 3 garlic cloves (minced)
• salt (to taste)
• 1 russet potato (peeled and cubed)
• 4 cups vegetable broth

Instructions

 

• Heat the olive oil in a large pot over medium-high heat. Add the diced onion and minced garlic, then sauté for about 2 minutes until fragrant and translucent.
• Add the broccoli florets, cubed potato, chopped parsley, bay leaf, and vegetable broth to the pot with the sautéed aromatics. Season with salt and freshly ground black pepper to taste. Stir well and bring to a gentle boil.
• Lower the heat to a simmer, cover the pot, and let the soup cook for about 15 minutes. The vegetables should become tender and easy to blend.
• Remove the bay leaf from the soup and discard it. Carefully blend the remaining mixture using an immersion blender or by transferring to a regular blender in batches, blending until smooth. I like to add a touch more black pepper at the end for a flavor boost before serving.