Broccoli Potato Soup

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My favorite vegetable is broccoli. Roasted, steamed or soup. So it stands to reason that I love broccoli potato soup. It’s the perfect cold-weather food.
Currently stuck inside due to both weather and other reasons, soup seems like the best meal to cozy up to on the couch while binge watching more tv than a person reasonably needs to watch. Sadly, it’s been that way for most of the winter. And the summer. Sigh. Can spring get here soon please?
broccoli potato soup
I’ve actually been making tons of soups lately. Well, cooking in general. Aren’t we all?
One of my favorite soups is a simple baked potato soup. Requires no fancy ingredients, is comforting like a thick comfy blanket, and is still delicious the next day. I like to make soup in my Instant Pot, but this one is easy enough to make on the stove.
broccoli potato soup
This last time, I had some broccoli handy, so I roasted it (because I almost always roast broccoli before adding it to anything) and added it at the end.
The result was a more nutritious version of my favorite soup that was still perfect on a  snowy winter night. I might be making broccoli potato soup often!

Roasted Broccoli Baked Potato Soup

The best combo of broccoli cheddar and baked potato soup will become your new favorite cold winter night meal.
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Prep Time 20 mins
Cook Time 20 mins
Course Soup
Servings 6 servings
Calories 207 kcal

Ingredients
  

  • 1 head broccoli cut into florets
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 bunch green onions sliced
  • Pinch nutmeg
  • 3 medium Russet potatoes diced
  • 3 cups vegetable broth
  • 1 cup milk
  • 1 cup shredded cheese
  • 1/2 cup sour cream

Toppings:

  • Diced green onions
  • Shredded cheese
  • Sour cream
  • Croutons

Instructions
 

  • Preheat oven to 400 degrees F.
  • Toss the broccoli with the olive oil and spread on a baking sheet. Roast until browned and tender, about 20-25 minutes.
  • Melt the butter in a Dutch oven over medium heat. Add the flour and green onions and cook for 2 minutes. Add the nutmeg.
  • Add the potatoes and broth, bring to a boil. Reduce to a simmer, and simmer until potatoes are tender. Add milk and mash the potatoes a bit. Bring to a low simmer.
  • Stir in the cheese and sour cream, continue cooking until heated through.
  • Add the roasted broccoli, continue cooking until hot.
  • Divide into bowls, and top with desired garnishes.

Nutrition

Calories: 207kcalCarbohydrates: 6gProtein: 6gFat: 18gSaturated Fat: 8gTrans Fat: 1gCholesterol: 39mgSodium: 653mgPotassium: 99mgFiber: 1gSugar: 4gVitamin A: 678IUVitamin C: 1mgCalcium: 163mgIron: 1mg
Nutrition information is only an estimate provided by an online nutrition calculator. View full nutrition disclousre.
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