This loaded broccoli potato soup is everything you love on a cold night! Made almost entirely of vegetables, rich and creamy, and so ridiculously simple! Make a vegan variation for a Meatless Monday, or top with bacon for a heartier bowl of soup. Paleo and Whole30 approved.
I am currently having a lovefest with soup, but in particular, this broccoli potato soup. I’ve been satisfied for dinner with a bowl, on numerous lunch occasions, and even as a mid morning snack once last week. It’s December you guys, and my month has been CRAZY!!!
With trying to finish up my second book (The Big Book of Instant Pot Recipes), and promote my new book, One Pot Gluten-Free Cooking, it’s been quite busy around here. This mama has no time for fussy meals, and I need meals that I can quickly heat up during the day in a pinch.
Broccoli Potato Soup is a soup I’ve been making for years, but I just gave it a Paleo, Whole30, and Instant Pot makeover. And you guys are going to love!
While most Broccoli Potato Soups generally contain more ingredients, the base of this soup is made entirely with potatoes and broccoli. No need for creamy ingredients! The potatoes provide a perfect thickener and robust taste. The sautéed onion and garlic in the beginning of the cooking process is the most hands-on step throughout the entire recipe. Talk about super easy!
Bacon is a welcomed topping for my family, but I’ve also been enjoying this delicious soup without. Either one tastes fantastic! And if your belly can handle a little cheese, some sharp cheddar makes another delicious topper.
Serve along with a green salad for a nutritious and filling dinner!
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Instant Pot Broccoli Potato Soup
Ingredients
- 1 small yellow onion
- 2 cloves garlic, minced
- 2 tbsp avocado oil or olive oil
- 4 lbs Yukon gold potatoes, peeled and diced
- 1 large head of broccoli, cut into florets
- 4 cups vegetable or chicken broth
- 1 tsp sea salt + more to taste
- 1 tbsp dijon mustard
- 6 slices cooked bacon, chopped optional
- black pepper to taste
Instructions
Select the saute function on the Instant Pot. Once hot, coat the bottom of the pot with oil. Cook the onion and garlic for 3-4 minutes, or until fragrant. Select cancel.
Toss in the potatoes and broccoli in the pot. Pour broth on top. Stir in salt and dijon mustard. Secure the lid, and select manual or pressure. Cook on high pressure for 8 minutes. Use a quick release.
Remove the lid. Using an immersion blender or blender, blend the soup until smooth.
Serve with optional bacon, black pepper, and salt to taste.
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