Loaded Broccoli and Potato Soup
User Reviews
5
Loaded Broccoli and Potato Soup
Description
Loaded Broccoli and Potato Soup is a comforting blend of diced potatoes, carrots, and broccoli cooked in chicken broth with sautéed onions and garlic. Partially pureed for a mix of creamy and chunky textures, it gets enriched by a butter and arrowroot starch sauce mixed with almond milk. Seasoned simply with salt, pepper, and oregano, the soup receives a savory boost from crisp bacon and optional shredded cheese toppings.
The soup is prepared by simmering the vegetables until tender, then blending most of them to create a thick base. Broccoli is added later to retain some bite. The sauce thickens the soup further and adds buttery depth.
This soup serves well warm as a filling starter or light meal. The combination of soft potatoes and broccoli pieces delivers a varied mouthfeel, while bacon and cheese provide savory contrast. The arrowroot and almond milk create a smooth, dairy-compatible creamy element.
Ingredients
- 1 - 2 Tablespoon extra virgin olive oil
- 1 onion diced, medium
- 2 - 3 cloves garlic minced
- 32 oz chicken broth homemade
- 3 carrot peeled and diced, large
- 5 potato peeled and cubed into small pieces, medium
- 2 broccoli washed and diced small, small heads
- 3 Tablespoon butter
- ¼ cup arrowroot starch
- 2 cups almond milk
- 1 teaspoon salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon oregano dried
- 6 lices Bacon cooked and chopped
- cheese shredded (optional, organic
Instructions
- In a large pot heat oil over medium high heat. Add onions and saute until translucent. Add minced garlic and saute for 30 seconds. Add chicken broth, carrots and potatoes. Bring to a boil and cover. Reduce heat to medium and cook for about 10 minutes, or until potatoes are soft.
- Using a hand held stick mixer, puree the vegetables until almost all of them are pureed. (It's okay to leave some vegetable chunks for texture)
- Add broccoli, cover and cook over medium low heat for an additional 10 minutes.
- While simmering, melt butter in a medium sauce pan. Whisk in the arrowroot starch, almond milk and cook, stirring constantly, for 3 - 5 minutes, or until sauce has thickened. Remove from stove top and add sauce to the soup. Stir until well combined.
- Season soup with salt, freshly ground black pepper and oregano.
- Add more milk for a thinner consistency and add any additional salt and pepper if needed.
- Serve warm, and top with bacon pieces and cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 480g | |
| Calories | 334kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 770mg | 32% |
| Potassium | 1049mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
| Vitamin A | 5293IU | 106% |
| Vitamin C | 27mg | 30% |
| Calcium | 189mg | 19% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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