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a thick hearty broccoli potato soup in a large rustic bowl with a swirl of cream and black pepper, in a wide horizontal shot, a hunk of bread alongside, on a cozy farmhouse table, natural light, shallow depth of field, landscape orientation

Broccoli & Potato Cream Soup

A creamy, thick, and filling soup made with russet potatoes and broccoli.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups broccoli florets
  • 2 russet potatoes peeled and diced
  • 4 cups chicken broth
  • 3/4 cup heavy cream
  • 2 tbsp butter
  • 1 onion diced
  • 1/2 tsp dried thyme

Method
 

  1. Melt the butter and soften the onion for 4 minutes.
  2. Add the potatoes, broth, and thyme and simmer 12 minutes.
  3. Add the broccoli and simmer 12 more minutes until everything is tender.
  4. Blend until smooth and thick.
  5. Stir in the cream, season, and serve hot.

Notes

Leave a few potato chunks unblended for a heartier texture.