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!
XO Tori
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.
Ingredients
SOUP
- 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
CROUTONS
- 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
Instructions
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.
Recipe Notes
*Can substitute for cauliflower if desired.
tasty! love the soup, perfect for st.pattrick day
Thank you Aaron!
Just made this soup tonight! So delicious, and easy to make. Love the blog!
Fabulous thanks Courtney!
Hi! Do you think you could swap the brocoli for cauliflower?
Yes! For sure!
I just made this soup, it’s super easy and seriously amazing!!!! Thank you!!!
Thanks so much for the feedback Melanie! Super happy you loved it!!
Okay to use frozen broccoli?
It sure is!
Inspiration! I made a potato broccoli soup too; but I added real cream and other spices. Thank you for keeping up on your recipes; it helps when I have recipe block…..arg..!
Yay! Thanks Colleen and my absolute pleasure, glad you liked it!!
Could you make this using a vitamix or blendtec? I don’t have an immersion blender.
Hi Brittany yes you could!
Would you be able to make this in the vitamix blender by chance?
Yes you could absolutely blend it in the Vitamix! You would just want to be careful when doing so, I would cool it down first.
Absolutely fantastic!! I made this soup last night (I’m stoked to eat some today for lunch… and maybe dinner again too… 😆). Anyways, I am in shock with how savory, yet so simple, this recipe is! Thank you for doing what you do and sharing with the world so we can enjoy too! Blessings to you and your beautiful fam!
Thank you so much Kathy that means the world to me!
What an amazing soup! My husband and 2 year old gobbled it up, as did I of course. I am so excited for your cookbook!
Thank you Kristin that’s awesome! Thanks for following along it means a lot!
This soup was absolutely delicious. I loved the croutons too! Not sure why I haven’t thought to make croutons before… Please, keep sharing recipes jammed packed with all the nutrients. Cannot get enough 🙂
Thanks for being you, Tori.
Hey Chelsey! So happy you loved it! And thank you for the sweet note that really made my day!
Really great tasting soup! My fussy 21 month old loved it as well! Was super fast and easy to make in the instant pot. Thanks for a great soup recipe.
Thank you Stephanie so happy your little one loved it too!!!
Do you think roasted broccoli would be good in this?
For sure!
This recipe is the bomb! My whole family loves it. Thanks for sharing 🙂
Thanks Hannah!
It’s officially soup season in Australia! Just made this soup Tori, it was delicious. Have frozen some portions to have on hand in a hurry. I hope your gum surgery went well. All the best for a speedy recovery.
I had a big costco bag of broccoli to use up and this was the perfect way to use it. My partner who HATES broccoli soup loved it and even had it as leftovers during the week. I used the vitamix as my immersion blender wasn’t doing a good job, it turned out extremely smooth and didn’t separate in the fridge like some other soups I’ve made.
Thank you Fabrice that is such great feedback!
Delicious! Thank you Tori!
Very delicious! Can I freeze the soup when it’s done? And if so, recommendations on best freezing methods?
Hi Kaitlyn, yes this soup should freeze well! I’d let it cool before placing in an air tight container in the freezer
Such simple ingredients that taste so yummy!
Added my leftover Easter ham and served with cheddar cheese on top!
Soooo good!
Oh wow! That sounds soooo yummy! xx Tori
Made this soup and froze individual servings to have all winter long. Sooo good, you would think there is cream in it(made it without the cashew cream,), it looks and tastes creamy! My family loves it!!
Love that Dorothy!