Broccoli and Potato Soup

Prep Time
Cook Time
Ready In

"This great tasting soup is quick and easy to put together and tastes great. I like tossing in a bit of shredded cheddar cheese in this but DH loves it on it's own. If gluten intolerant make sure you are using gluten free vegetable broth."

Original recipe yields 7 servings


  • Serving Size: 1 (418.2 g)
  • Calories 136.2
  • Total Fat - 4.2 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 10.2 mg
  • Sodium - 1012.3 mg
  • Total Carbohydrate - 22.8 g
  • Dietary Fiber - 4.3 g
  • Sugars - 5.3 g
  • Protein - 3.8 g
  • Calcium - 52.2 mg
  • Iron - 1.2 mg
  • Vitamin C - 76.3 mg
  • Thiamin - 0.1 mg

Step 1

Melt the butter in a large pot over medium-high heat; add the onions and potatoes and cook for 5 minutes.

Step 2

Add the remaining ingredients and bring to a boil; reduce heat to medium and simmer for 30 minutes.

Step 3

Puree the soup with an immersion blender.

Step 4

If you do not have an immersion blender, purée in a regular blender in batches by removing the centre piece of lid before securing it, cover with a clean towel so it doesn't splatter.

Step 5

Ladle into bowls.

Step 6


Tips & Variations

No special items needed.


Karen E

We loved this easy, delicious soup -- I chose to dress it with gorgonzola since I have plenty in the fridge and love it, any type of cheese would complement this lovely soup! we enjoyed it with fresh-from-the-oven olive ciabatta, mmm!!! Great way to use broccoli, thanks for sharing, Bea!

review by:
(7 Jan 2015)