How do you make broccoli and potato soup creamy without cream?

Yes, the potato makes it creamy without cream or cheese. As 1 medium russet potato cooks in 4 cups of vegetable broth, its starch thickens the soup, and blending the tender potato and broccoli gives a smooth, velvety texture. Simmer the vegetables for about 15 minutes until tender, remove the bay leaf, blend with an immersion blender or a regular blender, and season with salt and pepper to taste.

What potatoes are best for broccoli potato soup?

A medium russet potato is the best choice because its starch breaks down as it cooks and blends into a smooth, velvety soup without cream, flour, or a roux. Any white or yellow potato can also be used in this recipe. Waxy potatoes are less ideal for a fully smooth soup because they hold their shape better and suit a chunkier style.

Can I use frozen broccoli in broccoli and potato soup?

Yes, you can use frozen broccoli if fresh broccoli is not available, although fresh broccoli gives a better result and the brightest color. Frozen florets usually soften faster than fresh florets, so check tenderness early and stop cooking once a fork slips easily into both the potato and the broccoli. Use the same quantity, about 5 cups, and simmer gently until the vegetables are tender.

How long does broccoli and potato soup last in the fridge?

Store cooled leftovers in an airtight container in the fridge for up to 5 days. Reheat the soup in a pot on the stove or in the microwave. It can also be frozen for up to 3 months in freezer-safe containers, leaving space at the top for expansion, then thaw overnight in the fridge and reheat gently.

Broccoli and Potato Soup: Creamy and Ready in 30 Minutes

Name: Broccoli And Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tbsp olive oil; 1 medium onion, chopped; 3 cloves garlic, chopped; 1 large head broccoli, cut into florets (approx 5 cups); 1 medium russet potato, peeled and cut into cubes; 1/4 cup parsley; 1 bay leaf; 4 cups vegetable broth; salt and pepper

Ingredients

Scale

2 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 large head broccoli, cut into florets (approx 5 cups)
1 medium russet potato, peeled and cut into cubes
1/4 cup parsley
1 bay leaf
4 cups vegetable broth
salt and pepper

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Instructions

1-Heat the olive oil in a large: Heat the olive oil in a large pot on medium-high heat, then add the onion and garlic and saute for 2 minutes.
2-Add in the broccoli, potato, parsley, bay: Add in the broccoli, potato, parsley, bay leaf, vegetable broth, salt and pepper and bring to a light boil.
3-Reduce the heat to low, cover and: Reduce the heat to low, cover and let simmer for about 15 minutes, or until the potato and broccoli are tender.
4-Remove the bay leaf (don’t forget this: Remove the bay leaf (don’t forget this step!) and blend the soup with an immersion blender, or in a regular blender.

Author: Camille Hayes
Prep Time: 10 min
Cook Time: 20 min
Method: stovetop

Nutrition

Serving Size: 1/4 of the recipe
Calories: 178
Sugar: 3.5g
Fat: 8g
Carbohydrates: 18g
Fiber: 4g
Protein: 9g