Broccoli and Potato Soup

barbara lentz


Great fall soup.


☆☆☆☆☆ 0 votes

10 Min
25 Min
Stove Top


  • 2
    heads broccoli stemmed and cut into small florets
  • 1/2 c
    olive oil
  • ·
    salt to taste
  • 2 Tbsp
  • 1 large
    onion chopped
  • 6 clove
    garlic minced
  • 1/2 lb
    potatoes peeled and thinly sliced
  • ·
    juice and zest of 1 lemon
  • 1 c
    chicken or vegetable stock
  • ·
    shaved or grated parmesan cheese to finish

How to Make Broccoli and Potato Soup


  1. Boil or steam the broccoli until soft. Add 2 tbsp. oil to large pot and sear the broccoli in a single layer until dark brown on one side. Remove with slotted spoon and repeat adding more oil until all broccoli is done. Season with salt and Set aside.
  2. Reduce heat to medium add butter and remaining oil to pan. Add the onions and garlic and cook about 4 minutes. Add potatoes to pot and 4 cups of water. Season with salt.
  3. Bring to a boil and cook until potatoes are tender. Add the chicken stock and broccoli. Cook until broccoli is tender. Add the lemon juice and zest. Puree with immersion blender until smooth
  4. Taste and season if needed. Serve with grated Parmesan.

Printable Recipe Card

About Broccoli and Potato Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American

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