Two Potato Soup with Broccoli

Warm up your soul with this creamy and comforting Two Potato Soup with Broccoli, a delightful blend of hearty russet potatoes, naturally sweet orange-fleshed potatoes, and tender broccoli florets. Perfect for cozy weeknights, this soup strikes the perfect balance between wholesome vegetables and indulgent creaminess, thanks to a splash of milk, heavy cream, and a generous sprinkle of melted cheddar cheese. Seasoned with a touch of thyme and paprika, every spoonful is bursting with cozy, savory flavors. Whether you enjoy it smooth and velvety or with a chunky, rustic texture, this versatile recipe is easy to customize and ready in under an hour. Garnish with vibrant green onions for an extra pop of freshness, and enjoy this satisfying bowl of goodness as a standalone meal or paired with crusty bread. Ideal for feeding the whole family or meal prepping the ultimate comfort food, this two potato broccoli soup is a must-try! Keywords: two potato soup, broccoli soup recipe, creamy potato soup, hearty vegetable soup, easy weeknight dinners, one-pot meals.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 large russet potatoes
• 2 medium sweet potatoes
• 2 cups broccoli
• 1 medium onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 5 cups vegetable broth
• 1 cup milk
• 0.5 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon thyme (dried)
• 0.5 teaspoon paprika
• 1 cup cheddar cheese (shredded)
• 2 stalks green onions (optional, for garnish)

Directions

Step 1

Peel the russet and sweet potatoes, then dice them into 1-inch cubes. Set aside.

Step 2

Cut the broccoli into small florets, trimming any tough stems if necessary. Wash and set aside.

Step 3

Dice the onion and mince the garlic cloves.

Step 4

In a large soup pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-5 minutes, or until softened and translucent.

Step 5

Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 6

Add the diced russet and sweet potatoes to the pot. Stir to combine with the onion and garlic.

Step 7

Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.

Step 8

Add the broccoli florets to the pot, cover, and cook for another 5 minutes, or until the broccoli is tender but still bright green.

Step 9

Using an immersion blender, blend the soup directly in the pot until smooth. If you prefer a chunkier texture, leave some of the potatoes and broccoli unblended.

Step 10

Stir in the milk and heavy cream, then season with salt, black pepper, thyme, and paprika. Adjust seasonings to taste.

Step 11

Reduce the heat to low and stir in the shredded cheddar cheese until melted and fully incorporated.

Step 12

Ladle the soup into bowls and garnish with sliced green onions if desired. Serve warm and enjoy!

Nutrition Facts

Serving size	3041.7 grams (3041.7g)

Amount per serving	% Daily Value*
Calories	2690

Total Fat 121.20g	155%
Saturated Fat 57.60g	288%
Polyunsaturated Fat 6.50g
Cholesterol 262mg	87%
Sodium 6739mg	293%
Total Carbohydrate 314.20g	114%
Dietary Fiber 43.80g	156%
Total Sugars 60.60g
Protein 90.00g	180%

Vitamin D 131IU	657%
Calcium 1677mg	129%
Iron 19mg	106%
Potassium 7418mg	158%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.3%

Protein: 13.3%

Carbs: 46.4%