This creamy Potato Broccoli Soup is made from simple ingredients and is such an easy, healthy meal in a bowl. I love serving it with a wedge of my Irish Cheddar Buttermilk Biscuits – so good!
With St. Patrick’s Day right around the corner I wanted to make something, well, Irish. I figured the recipe would have to either be green or made with potatoes. But hey, I’m not one to settle…. so a green recipe WITH potatoes it was!
Pureed Vegetable Soup
Pureed soups are a staple in our house and is one of the best ways to get veggies into the family – they are so tasty and easy to make! I love that you can make it in advance and that it can all be made in one pot. To puree, I use either a high-powered blender or an immersion blender right in the pot. Remember to always stay safe when doing either method, and if you are using the blender, be sure to remove the vent cap and cover it with a dish towel before blending.
Health Benefits of Broccoli
As a dietitian, I love knowing when the recipes I make pack nutritional punch. This soup has 6 cups of broccoli (little green trees as Max likes to call them) that are loaded with nutrients like potassium, vitamin C, vitamin K and are a good source of fiber. If you want another great broccoli-forward recipe, try this Healthier Broccoli Salad!
Homemade Potato Broccoli Soup
There is something so hearty and comforting about Potato Broccoli Soup, and trust me when I say: homemade tastes 1000% better than store-bought! This soup is colourful, healthy (I mean, it has 6 cups of broccoli in it, need I say more?), and also happens to be vegan and gluten free if you omit the croutons (or use gluten free bread to make them). It’s amazing how creamy and rich it tastes on its own even without any Cashew Cream! Speaking of cashew cream, you will want to make this in advance if you are using it as it does take a bit of time to prep (you need to soak the cashews).
What to Serve with Potato Broccoli Soup
You can serve these with Irish Cheddar Buttermilk Biscuits or Homemade Biscuits to take them to a whole new level, or you can top them with the croutons below…or leave it as-is. The swirl of Cashew Cream (so easy and SO good) is next level – it truthfully is amazing without any cream, but it gives it a pretty touch and a hint of extra richness that nobody in my family said no to!
If you happen to make this recipe, be sure to tag me on Instagram with the hashtag #fraicheliving and leave a comment or star rating below, letting me know how you enjoyed it!
Potato Broccoli Soup
Potato Broccoli Soup
This creamy Potato Broccoli Soup is made from simple ingredients and is such an easy, healthy meal in a bowl that the whole family will like! You can leave it as is or swirl some cream or cashew cream into it.
- 2 tablespoon olive oil
- 2 cups yellow onion, chopped
- 2 cups chopped celery (approx 3 stalks)
- 2 cloves garlic, crushed
- 2 litres vegetable stock (can sub chicken stock if desired)
- 1.5 lbs. large russet potatoes (around 4) peeled and chopped into 1" pieces
- 2 bay leaves
- 6 cups broccoli florets (2 medium crowns)*
- salt and pepper to taste
- 1/4 cup cashew cream, plus extra for garnish optional
- 1 cup grated cheddar cheese or vegan cheese optional
- 5 slices good quality day-old bread (use gluten free if needed)
- 3 tablespoons extra virgin olive oil
- 1 clove crushed garlic
- 1/2 teaspoon sea salt
FOR THE CROUTONS
Preheat the oven to 375 F and line a baking sheet with parchment paper.
Cut or tear the bread into bite sized pieces. Place the olive oil and garlic and bread in a medium bowl and stir together to combine. Place the bread on the prepared baking sheet, sprinkle with sea salt and bake until golden brown, about 10 minutes. Set aside.
FOR THE SOUP
In a large heavy bottomed pot, heat the olive oil over medium heat. Add the onion and cook 3-4 minutes stirring, until fragrant and transparent. Add the celery and garlic and cook for another 3-4 minutes, stirring.
Add the stock, potatoes and bay leaves and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fully cooked, approximately 20-25 minutes. Add the broccoli and cook until the broccoli is soft but still bright green, about 8-10 minutes.
Remove the bay leaves and puree the soup with an immersion blender until smooth (or leave it slightly chunky, it's up to you!). Season with salt and pepper, stir in the cheese and cashew cream (if using), divide into bowls and add an extra swirl of cashew cream (or whipping cream if not making it vegan) if desired. Garnish with croutons if desired and serve.
*Can substitute for cauliflower if desired.