Broccoli Potato Soup
Creamy broccoli and potato soup combines tender vegetables with rich milk and cream, offering comforting flavors perfect for chilly days. Topped with shredded cheese, this hearty dish suits family dinners or casual gatherings, delivering warmth and satisfying taste in every bowl.
Ingredients
Instructions
- In a heavy pot, cook chopped onion in margarine until tender.
- Gradually stir in boiling water, frozen chopped broccoli, and hash brown potatoes.
- Heat to boiling, then reduce heat, cover, and simmer for about 15 minutes or until vegetables are tender.
- Stir in milk and whipping cream, cover, and cook over low heat for 10 minutes, stirring occasionally.
- Add lemon juice, salt, pepper, and ground nutmeg; heat for 5 minutes.
- Sprinkle with shredded cheese before serving.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before adding the milk and cream. You can substitute fresh broccoli for frozen, adjusting cooking times as needed. If you want a lighter version, use low-fat milk instead of whole milk. Adding a pinch of cayenne pepper can give it a nice kick. This soup is also great with a dollop of sour cream on top.
Serving Suggestions
Serve this Broccoli Potato Soup with crusty bread or a side salad for a complete meal. It pairs beautifully with a light, tangy vinaigrette salad to balance the richness of the soup. For an added touch, sprinkle some croutons on top for extra crunch. It's also delicious with a side of grilled cheese for a comforting combo.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, stirring occasionally to prevent sticking. You can also microwave it in short intervals, stirring in between, until heated through. Avoid boiling the soup again to maintain its creamy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Potato Soup contains roughly 1471 calories, with 14g protein, 90g carbohydrates, and 123g fat. It is an excellent source of vitamin C (235% of the Daily Value), dietary fiber (120% of the Daily Value), and iron (31% of the Daily Value). Note that it is relatively high in sodium, at 2627mg per serving (114% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use fresh broccoli! Just make sure to chop it into small pieces and adjust the cooking time to ensure it becomes tender. Fresh broccoli may take a little less time to cook than frozen, so keep an eye on it while simmering.
Is it possible to make this soup vegan?
Absolutely! To make this soup vegan, substitute margarine with vegan butter and use plant-based milk and cream alternatives, such as almond milk or coconut cream. Additionally, ensure that the shredded cheese you use is dairy-free. This way, you can enjoy a delicious vegan version of the soup.
Can I freeze the soup for later?
Yes, you can freeze the soup. Allow it to cool completely, then transfer it to freezer-safe containers. It will keep well for up to 3 months. When you're ready to enjoy it, thaw it in the refrigerator overnight and reheat gently on the stove or in the microwave. Keep in mind that cream-based soups can change texture slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).