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
- 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!
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!
Creamy Butternut Squash Cauliflower Soup
Comforting Italian Wedding Soup
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
Ingredients
- 3 Tablespoons Butter or Olive Oil
- 1 Medium Yellow Onion, diced
- 2 Cloves Garlic, minced
- 1 Large Shallot, minced
- ½ 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
- ¾ 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!
Recipe In Action
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
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!!
This soup was sublime! I often do creamy broccoli soup with cashews but I like this version with potatoes WAY better. The seasonings were perfect.
I skipped the cheese but did add nutritional yeast, and then finished the bowl with a drizzle of balsamic.
Yay! I am so thrilled to hear that, Carla! Also, that drizzle of balsamic sounds perfect on this soup. Thank you for your review, and I’m SO excited to begin working together!! 🙂
This soup was SOOO GOOOD and the best part is how easy and quick it was to prepare during the week. I topped mine with bacon bits and extra parm! Def will be adding it into our rotation. Thanks Nicole for always coming through with the bombness 🙂
Woohoo! Mayra, I am so thrilled that you loved this soup! And bacon bits and extra parm sound absolutely delicious 😉 Thank you so much for making this recipe, and for leaving such a kind review!
This soup is the B O M B! I was so surprised at at how hearty and rich it was… AND there was not a heavy cream insight! Broccoli, spinach, potatoes, I didn’t know the combo was going to be award winning! When you make this for yourself, family, or friends they are going to say you did that! Don’t think, just do.
#newsouptrendinginmykitchen
Thanks!
Right?! Who knew that you could make thick and creamy soup without the heavy cream! Thank you for giving this recipe a try, Sam, and for leaving such a kind review!