Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 medium potatoes, peeled and diced
- 1 large head of broccoli, chopped into florets
- 4 cups vegetable or chicken broth
- 1 cup milk or cream (optional for creaminess)
- Salt and pepper to taste
- Optional: grated cheese, sour cream, or croutons for topping
Instructions:
- Prepare the vegetables:
- Peel and dice the potatoes. Chop the broccoli into small florets. Set aside.
- Cook the onions and garlic:
- In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and cook until it becomes soft and translucent (about 5-7 minutes).
- Add the minced garlic and cook for another minute until fragrant.
- Cook the potatoes:
- Add the diced potatoes to the pot, stirring to combine with the onions and garlic. Let them cook for about 5 minutes, stirring occasionally.
- Add the broth and broccoli:
- Pour in the vegetable or chicken broth and bring to a boil. Once boiling, lower the heat and let it simmer for 10 minutes.
- Add the chopped broccoli and continue to simmer for another 10-12 minutes, or until the potatoes and broccoli are tender.
- Blend the soup (optional):
- For a smoother texture, you can use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, you can carefully transfer it in batches to a regular blender. If you prefer a chunkier soup, skip this step.
- Add milk or cream:
- If you want a creamier soup, add in the milk or cream and stir. Heat for another 2-3 minutes. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and top with grated cheese, sour cream, or croutons, if desired.
Enjoy your Broccoli and Potato Soup—it’s a warm, filling dish perfect for any time of year!