Hearty Broccoli Potato Soup

September 26, 2021

As we move into Fall and cozy weather, I figured it was time to share a recipe that’s perfect for your cozy days spent indoors. Introducing my Hearty Broccoli Potato Soup, the delicious, healthy, creamy, cozy soup of your dreams! This soup is gluten-free and vegan-optional and is totally family-friendly, too!

I know I’m not alone in the fact that when the weather gets cold, I immediately want a nice, warm bowl of soup. It’s just so comforting! Whether we’re sick with a cold or just need a way to warm our bodies up, soup is a constant comfort food. I think it’s safe to say that this is true of almost every culture, around the world. Everyone has a cozy, comforting soup recipe!

And while this isn’t your classic American comfort soup (aka chicken noodle soup), I’d put my money on the fact that this soup is just as comforting. Why? Because it’s got all of the elements of a classic comfort soup!

For starters, we’ve got a good, creamy broth that’s loaded with veggies and cheese. I mean, does it get any better than that?! Second, we’ve got starchiness from the potatoes, and third, we’re topping off this beauty with chopped bacon. YEP, you heard me right: bacon!

I don’t use bacon in a lot of my recipes, and I don’t make it too much at home. But let’s be honest, it’s delicious and a real treat, even if it isn’t necessarily the healthiest thing. In this recipe, it’s the PERFECT addition. But, if you’re keeping this recipe vegetarian or vegan-friendly, you can skip it.

What You Need to Make This Hearty Broccoli Potato Soup

  • Butter or Olive Oil: This will be used to cook your veggies! I like using grass-fed, organic butter, but if you’re keeping this recipe vegan and/or dairy-free, you can use olive oil instead!
  • Yellow Onion: Diced yellow onion is perfect in this recipe!
  • Garlic: I prefer to use fresh garlic cloves. You can use garlic powder if that’s all you have, but it will change the flavor a bit.
  • Shallot: Shallots are one of my favorite staple ingredients, because they add the perfect balance of aromatics.
  • Thyme: For this recipe, I use a lot of dried thyme, but I also grab some fresh thyme to sprinkle on at the end. But you don’t need both.
  • Salt & Pepper: Salt and pepper are necessary for any good recipe. Go generous on them!
  • Potatoes: I use golden potatoes in this recipe, but you can also use traditional russet potatoes!
  • Chicken or Vegetable Broth: I use my favorite Belcampo bone broth in this recipe, but you can use veggie broth if you’re  making this soup vegetarian / vegan!
  • Bay Leaf: Bay leaf adds an aromatic, earthy flavor to this soup.
  • Broccoli: Broccoli is the secret star of this dish. After all, we can’t make broccoli soup without broccoli!
  • Spinach: You can barely taste the spinach in this recipe, but it adds an extra boost of vitamins, minerals, and veggies. Woohoo!
  • Parmesan Cheese: I love adding a sprinkle of parmesan cheese on top of this soup. It’s the perfect garnish! You can even sprinkle some into the soup, if you’re feeling adventurous.
  • Bacon: And of course, bacon makes for the PERFECT garnish for this soup!

How to Make This Hearty Broccoli Potato Soup

  1. In a large pot over medium heat, add the butter or the olive oil.
  2. Next, add in the onion, garlic, and shallot, and cook for about 3-4 minutes or until the onions soften.
  3. Then, add the dried thyme and a generous pinch of salt and pepper, and stir well.
  4. Add in the potatoes, broth, and bay leaf, and stir well.
  5. Bring to a boil, then cover, reduce to low heat, and cook for 15-20 minutes, or until the potatoes have softened.
  6. Next, add in the broccoli and spinach and cook for another 5-6 minutes. The soup should be a vibrant green at this point!
  7. Remove the bay leaf and transfer the soup mixture in batches to a blender, and blend/puree until smooth. You can also use an immersion blender if you have one!
  8. Pour the soup back into the pot and stir in the parmesan cheese. You can taste, and add in more salt if needed!
  9. Plate and serve immediately, adding in a garnish of olive oil, bacon, and more cheese, if desired.
  10. Serve with a side of crusty bread, and enjoy!

More Hearty Soup Recipes to Enjoy

If you enjoyed this soup recipe, then you’ll LOVE these others. They’re perfect for cozy fall days spent inside!

The Best Creamy Corn Chowder

Creamy No-Cream Tomato Soup

Creamy Butternut Squash Cauliflower Soup

Comforting Italian Wedding Soup

Locked & Loaded Healthy Chili

If you make this recipe, please be sure to leave a rating below! And of course, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx

Hearty Broccoli Potato Soup

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
SERVES 4 Servings
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As we move into Fall and cozy weather, I figured it was time to share a recipe that's perfect for your cozy days spent indoors. Introducing my Hearty Broccoli Potato Soup, the delicious, healthy, creamy, cozy soup of your dreams! This soup is gluten-free and vegan-optional and is totally family-friendly, too!

Ingredients

  • 3 Tablespoons Butter or Olive Oil
  • 1 Medium Yellow Onion diced
  • 2 Cloves Garlic minced
  • 1 Large Shallot minced
  • 1/2 Teaspoon Dried Thyme
  • Salt & Pepper
  • 3 Cups Golden Potatoes peeled and diced
  • 5 Cups Chicken or Vegetable Broth
  • 1 Bay Leaf
  • 4 Cups Broccoli roughly chopped
  • 2-3 Cups Fresh Spinach
  • 3/4 Cup Parmesan Cheese freshly grated

Instructions

  • In a large pot over medium heat, add the butter or the olive oil.
  • Next, add in the onion, garlic, and shallot, and cook for about 3-4 minutes or until the onions soften.
  • Then, add the dried thyme and a generous pinch of salt and pepper, and stir well.
  • Add in the potatoes, broth, and bay leaf, and stir well.
  • Bring to a boil, then cover, reduce to low heat, and cook for 15-20 minutes, or until the potatoes have softened.
  • Next, add in the broccoli and spinach and cook for another 5-6 minutes. The soup should be a vibrant green at this point!
  • Remove the bay leaf and transfer the soup mixture in batches to a blender, and blend/puree until smooth. You can also use an immersion blender if you have one!
  • Pour the soup back into the pot and stir in the parmesan cheese. You can taste, and add in more salt if needed!
  • Plate and serve immediately, adding in a garnish of olive oil, bacon, and more cheese, if desired.
  • Serve with a side of crusty bread, and enjoy!

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in your posts and I’ll re-share!

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  1. 5 stars
    Made this over the weekend and it was so yummy and comforting. So perfect for a chilly fall day. The potatoes make the soup so thick and filling, you would never guess that there is no heavy cream or milk added. My friends and I loved it. Even my very picky 6-year old gobbled it up!

    • Wow! I am so thrilled to hear that, Vi! Thanks so much for making it, and thank you for your review!!