Baked Potato and Broccoli Soup
A creamy and comforting soup combining baked potatoes and broccoli for a hearty, nutrient-rich meal. Perfect for cold days or cozy dinners with family.
Equipment
- Large Pot
- Immersion Blender
- Knife
- Cutting Board
Ingrédients
Main Ingredients
- 2 large baked potatoes peeled and diced
- 2 cups broccoli florets
- 1 medium onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 1 cup milk or cream optional, for extra creaminess
- salt and pepper to taste
- olive oil for sautéing
Instructions
- Prepare all ingredients by dicing baked potatoes, chopping onions, mincing garlic, and measuring broccoli florets.
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until fragrant and translucent (3–4 minutes).
- Add broccoli florets and vegetable broth to the pot. Bring to a gentle boil.
- Add diced baked potatoes, reduce heat, and simmer for 15–20 minutes until vegetables are tender.
- Blend the soup using an immersion blender until smooth and creamy. Alternatively, use a countertop blender in batches.
- Return soup to the pot, stir in milk or cream if using, and reheat gently.
- Season with salt and pepper to taste. Serve warm with your choice of garnish such as croutons, cheese, or herbs.
Notes
For a vegan version, use almond or coconut milk instead of cream. Add cheese or smoked paprika for a richer flavor. The soup stores well for 3–4 days in the fridge or up to 3 months in the freezer.