Hearty Broccoli Potato Soup

5 from 3 votes

Hearty Broccoli Potato Soup

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!

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Calories 369kcal

Author Nicole Modic

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!

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