Creamy Broccoli Soup with Potatoes and Cream
A delightful and nourishing creamy soup that blends fresh broccoli and hearty potatoes, perfect for chilly days.
Ingredients
Vegetables
- 2 cups broccoli florets Fresh broccoli for optimal flavor and nutrition.
- 2 medium potatoes, peeled and diced Provides creaminess and helps thicken the soup.
- 1 onion, chopped Base flavor for the soup.
Broth
- 2 cups vegetable or chicken broth Use homemade for best flavor.
Cream
- 1 cup cream Adds richness and smooth texture.
Seasonings
- to taste salt Adjust based on preference.
- to taste pepper Freshly cracked pepper enhances flavor.
- as needed tablespoons olive oil for sautéing For cooking the onions.
Instructions
Preparation
- In a pot, heat olive oil and sauté the chopped onion until translucent.
- Add the diced potatoes and broccoli florets; cook for a few minutes.
Cooking
- Pour in the broth and bring to a boil.
- Reduce heat and simmer until the vegetables are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
Finishing
- Stir in the cream and season with salt and pepper.
- Serve hot.
Notes
This soup can be made ahead and stores well. Pairs wonderfully with crusty bread or salad. Adjust seasonings as needed after storing.