Broccoli Potato Soup
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.
Servings: 10
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.