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potato broccoli soup in a bowl with a cheddar scone
5 from 10 votes
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Potato Broccoli Soup

This creamy Potato Broccoli Soup is made from simple ingredients and is such an easy, healthy meal in a bowl that the whole family will like!  You can leave it as is or swirl some cream or cashew cream into it.

Course Soup
Cuisine American
Keyword broccoli
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Author Fraiche

Ingredients

SOUP

  • 2 tablespoon olive oil
  • 2 cups yellow onion, chopped
  • 2 cups chopped celery (approx 3 stalks)
  • 2 cloves garlic, crushed
  • 2 litres vegetable stock (can sub chicken stock if desired)
  • 1.5 lbs. large russet potatoes (around 4) peeled and chopped into 1" pieces
  • 2 bay leaves
  • 6 cups broccoli florets (2 medium crowns)*
  • salt and pepper to taste
  • 1/4 cup cashew cream, plus extra for garnish optional
  • 1 cup grated cheddar cheese or vegan cheese optional

CROUTONS

  • 5 slices good quality day-old bread (use gluten free if needed)
  • 3 tablespoons extra virgin olive oil
  • 1 clove crushed garlic
  • 1/2 teaspoon sea salt

Instructions

FOR THE CROUTONS

  1. Preheat the oven to 375 F and line a baking sheet with parchment paper.

  2. Cut or tear the bread into bite sized pieces.  Place the olive oil and garlic and bread in a medium bowl and stir together to combine. Place the bread on the prepared baking sheet, sprinkle with sea salt and bake until golden brown, about 10 minutes.  Set aside.

FOR THE SOUP

  1. In a large heavy bottomed pot, heat the olive oil over medium heat. Add the onion and cook 3-4 minutes stirring, until fragrant and transparent. Add the celery and garlic and cook for another 3-4 minutes, stirring.

  2. Add the stock, potatoes and bay leaves and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fully cooked, approximately 20-25 minutes. Add the broccoli and cook until the broccoli is soft but still bright green, about 8-10 minutes.

  3. Remove the bay leaves and puree the soup with an immersion blender until smooth (or leave it slightly chunky, it's up to you!). Season with salt and pepper, stir in the cheese and cashew cream (if using), divide into bowls and add an extra swirl of cashew cream (or whipping cream if not making it vegan) if desired. Garnish with croutons if desired and serve.

Recipe Notes

*Can substitute for cauliflower if desired.