Loaded Broccoli Potato Soup

Loaded Broccoli Potato Soup

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This Loaded Broccoli Potato Soup is a creamy, comforting dish packed with vegetables and rich flavor. Perfect for chilly days, it’s hearty and satisfying with the goodness of broccoli, potatoes, and savory seasonings.

Ingredients:

  • 2 tablespoons olive oil
  • ½ onion, finely chopped
  • 2 medium carrots, peeled and thinly sliced
  • 1 stalk of celery, thinly sliced
  • 1 clove of garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 large potatoes, peeled and diced into small cubes
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 2 to 3 cups vegetable broth (adjust based on desired thickness)
  • 1 cup unsweetened almond milk
  • ¼ teaspoon sweet paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions:

Prepare the vegetables:

  1. Peel and finely chop the onion.
  2. Peel the carrots and slice them thinly.
  3. Clean the celery and slice thinly.
  4. Mince the garlic clove.

Cook the base:

  1. In a large saucepan, heat the olive oil over medium heat.
  2. Add the chopped onions, sliced carrots, sliced celery, and minced garlic to the pan.
  3. Sauté the vegetables for about 5-7 minutes, until they are soft and the onions are translucent.

Thicken the soup:

  1. Sprinkle the flour over the cooked vegetables and stir to coat.
  2. Cook for about 2 minutes, stirring constantly to prevent the flour from burning. This will help thicken the soup.

Add potatoes and liquids:

  1. Add the diced potatoes to the saucepan.
  2. Pour in the vegetable broth and almond milk. Stir to combine.
  3. Increase the heat and bring the mixture to a boil.
  4. Once boiling, reduce the heat to a simmer and cover the pan.
  5. Let it simmer for 10-15 minutes, or until the potatoes are nearly tender.

Cook the broccoli:

  1. Add the broccoli florets to the pan.
  2. Cook for an additional 5 minutes without the lid, until the broccoli is tender but still vibrant green.

Season the soup:

  1. Stir in the sweet paprika.
  2. Season with salt and freshly ground black pepper to taste.

Blend the soup:

  1. Remove about 2 cups of the soup with chunks of vegetables and set aside.
  2. Use an immersion blender or stand blender to puree the remaining soup in the pan until smooth.

Final touches:

  1. Return the reserved chunks to the blended soup and stir well to distribute.
  2. Heat through, if needed.

Serve:

  1. Ladle the soup into bowls.
  2. Optionally, garnish with a sprinkle of paprika or some fresh herbs like parsley or chives for added color and flavor.

Enjoy:

This Loaded Broccoli Potato Soup is a deliciously creamy and hearty dish, perfect for a cozy meal. Serve with crusty bread or a light salad for a complete meal!

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