This Broccoli Potato Soup is about to knock all your socks off! It is seriously the most simple dish to make, which makes it perfect for busy nights or when you just don’t know what the heck to put on the table!
I love a good hearty soup and, no joke, this Broccoli Potato Soup does the job! It’s super nutrient dense (HELLO BROCCOLI and TATERS) which is something I love having, especially during the holiday season when good food kinda falls off the bandwagon!
This is another one of those soups that is so versatile. You can keep it vegetarian by using veggie broth and omitting the bacon. You can toss cupfuls of bacon into it! Feeling like making it cheesy….melt some of your favorite cheese over the top, or keep it Whole30 nd use a bit of nutritional yeast. You can even swap up your potato choice and go with some sweet potatoes.
You know I would never judge any of these choices!
One more thing before we get to the recipe. You can use frozen or fresh broccoli. Also, if you are scraped for time, you can just place both the potatoes and the broccoli into a pot, let it boil, and then blend it up in half the time!
Ingredients
- 3 cups chopped broccoli, or 1 14 oz bag of frozen broccoli
- 4 medium yukon gold potatoes, roughly cut
- 1 shallot, diced
- 4 bacon strips, chopped
- 32 oz chicken broth or vegetable broth
- 2 garlic cloves, minced
- 1 1/2 tsp dry mustard
- 1 tsp paprika
- 2 tsp sea salt
- 1 1/2 tsp ground black pepper
- OPTIONAL: shredded cheese
Instructions
- Preheat oven to 425 degrees.
- Place broccoli and cut potatoes on a sheet pan, drizzle with a little oil and salt. Let roast for 20 minutes.
- While the potatoes and broccoli are roasting, get a large pot nice and hot.
- Place chopped bacon into pot and let it cook up until desired crispiness. Remove and set aside.
- In the same pot add in chopped shallot and garlic. Cook over medium heat until very fragrant.
- After the broccoli and potatoes are done roasting, add them to the pot and pour the broth over it. Let the broth come to a boil, then turn to simmer.
- Take an immersion blender and carefully blend the soup up to your desired consistency.
- Once blended, add in the dry mustard, paprika, salt, and pepper and mix to combine.
- Lastly mix in the bacon pieces and ladle into soup bowls.
- Add optional shredded cheese!
- Cook up bacon in a large pot. Remove and set aside.
- Add in the roughly chopped potato, broccoli, broth, shallot, and garlic. Let boil for 15 minutes until potatoes are fork tender.
- Blend the soup up with an immersion blender and add in the dry mustard, paprika, salt and pepper.
- Add in your bacon and enjoy!
Whole30: yes
Paleo: swap with sweet potatoes
