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Hearty Broccoli Potato Soup

5 from 2 votes
Nicole Modic
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!


  • 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


  • 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!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!