Broccoli Potato Soup -Healthy Version
Broccoli Potato Soup
By: Jenn Alberts
This broccoli potato soup is the perfect comfort food on a cold day! This healthy version replaces a normally fat loaded broccoli cheddar soup. This version has all the same yummy ingredients but you can choose how much cheese and sour cream you want to add on top. A great way to incorporate broccoli into dinner and all the great nutrients of the potato.
Check out the nutrient info for potatoes that you might not even know about!
https://www.potatoes.com/nutrition-facts
Sauté chopped onions in the 5 Tablespoons of butter on low heat in a large soup pot until translucent. Add 4 Tablespoons of flour and whisk into the butter and onion mixture. Cook for 1-2 min over low heat and then slowly add the vegetable stock. The flour and butter will create a creamy base for your soup.
Peel and chop vegetables. I’ve tried this with the potato skins on and didn’t like it as much.
Add remaining chopped vegetables; potatoes, broccoli, carrots, and parsley.
Add spices; garlic power, thyme, and Italian seasoning.
Cook over medium heat until all veggies are soft, about 20 min.
Remove from heat. Use immersion blender or potato masher to blend up soup a little bit. I prefer to keep lots of chunks in mine and not make it too creamy. You can omit this step all together if you want.
Ladle soup into bowls and top with shredded cheddar, sour cream, and black pepper.
Broccoli Potato Soup
Ingredients
- 2 cups chopped yellow onion
- 5 cups chopped russet potatoes
- 5 cups chopped broccoli
- 1 cup chopped carrots
- 1 cup chopped parsley
- 5 Tablespoons butter
- 4 Tablespoons all purpose flour
- 1/2 teaspoon garlic powder
- 2 teaspoons thyme
- 1 teaspoon Italian seasoning
- 6 cups vegetable stock
Add ins
- shredded cheddar cheese
- sour cream
- black pepper
Instructions
- Sauté chopped onions in the 5 Tablespoons of butter on low heat in a large soup pot until translucent. Add 4 Tablespoons of flour and whisk into the butter and onion mixture. Cook for 1-2 min over low heat and then slowly add the vegetable stock. The flour and butter will create a creamy base for your soup.36px36px
- Peel carrots and potatoes
- Add chopped vegetables to the pot; potatoes, broccoli, carrots, and parsley.
- Add spices; garlic power, thyme, and Italian seasoning.
- Cook over medium heat until all veggies are soft, about 20 min.
- Remove from heat. Use immersion blender or potato masher to blend up soup a little bit. I prefer to keep lots of chunks in mine and not make it too creamy. You can omit this step all together if you want.
- Ladle soup into bowls and top with shredded cheddar, sour cream, and black pepper.
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