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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! Only 10 minutes of prep time is all you need to make this soup. Make a vegan variation for a Meatless Monday, or top with bacon for a heartier bowl of soup. It’s Paleo and Whole30 approved and if you love cooking with broccoli as much as I do, I’ve shared a few more simple ways to use it.
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!
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.
A lightened up version of Broccoli Potato Soup!
As a nutritionist, I know the importance of still having nutritious meals even when life gets so busy. In fact, these nourishing bowls of soup are the things that make me happy and give me energy.
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! Potato recipes are simple, satisfying, and always a win in my kitchen.
How to make Broccoli Potato Soup:
This recipe couldn’t be easier!
- Prepare the broccoli and potatoes. Chop into florets, and peel and cut the potatoes.
- Select the saute function on the Instant Pot. Saute the onion and garlic in some oil for a few minutes, then select cancel. Pour in the broth and scrape the bottom of the Instant Pot to prevent the burn signal.
- Now add in the broccoli and potatoes. Stir in the mustard and salt. Secure the lid and cook on high pressure for 8 minutes. Use a quick release.
- If adding bacon, make the bacon while the soup is in the IP.
- Remove the lid and blend the soup until smooth.
Serving and Storing:
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!
Store in the fridge for up to 1 week. You can also freeze for up to 3 months.
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.
Going to make 1/2 the recipe next time. This makes a really big batch of soup. Hardly fit in my pot. I added milk as I had no more broth, and it was too thick for my preference. Easy to make. We had fresh potatoes from our garden and plan to make more of this in the future with a few changes. I used some seasoned salt and extra pepper.
Delicious! I used a little less potato and a little more broccoli (personal preference) and didn’t blend it because we prefer soups with ‘bits’ in. The potato and broccoli broke down enough in the instant pot to make it creamy enough for us. The soup was delicious – such a simple recipe – will definitely be making this again. Thank you so much for sharing the recipe!
Hi Amy. I bought your “One Pot Gluten-Free Cookbook” and the first recipe I tried out of the gate was your Cheddar Boccoli Soup. I appreciated the simplicity of the recipe and the fact that I could make it in my Instant Pot for an easy quick dinner. It was easy to swap the half-and-half for coconut cream and since I can tolerate goat’s milk, I subbed some goat’s milk cheddar. While the taste was just okay, my soup looked nothing like the pic in your book and some of my picky family members couldn’t get past the intense green color and overpowering taste of the broccoli instead of the potato. I wondered if there might have been a typo which is what led me here to search your site. The recipe calls for 4 cups of broccoli florets. My gut told me that was a LOT of broccoli and I only added 2 cups which still overpowered the potatoes. The recipe calls for 2 lbs of Yukon Gold potatoes, which I added and 1 32 oz of Veg or Chicken broth, of which I used chicken broth (not stock, which has added vegetables and spices). I’m not a novice cook which is why I’m questioning perhaps an error in the recipe. I haven’t tried other recipes in your book yet and I’m new to your blog. The pic here on your blog for this soup version is a bit closer to what my soup from your cookbook looked like. I think if I were to try again, I would either use less broccoli or more potatoes. Thanks in advance for any insight you might have.
Hi there! The recipe in the book is accurate. It is more of a broccoli based soup as the star ingredient. You can feel free to swap out the ratios with more potatoes to adjust to your liking!
I veganized it by using veg broth & added 2 links of sautéed Field Roast Italian Garlic & Fennel Sausage. Not sure why some complain about the amount of broth &/or potatoes. It was a perfect ratio! I used a 6 qt. Instant Pot. Thank you for the delicious & nutritious recipe!
Good soup! Cooked in a regular pot. 4 pounds of potatoes seemed too much. Kept having to add broth. I think I’ll like it better with more broccoli and fewer potatoes.
Where are the nutrition details??
I use a daily food log where anyone can put in a recipe, and it will generate the nutritional information. It is called My Food Data. It also lets you put in the number of servings you want. I put this one in with my variations and it told me what you would want to know. There is no membership or fees of any kind for the basic deal. I am not an employee of theirs or anything, just wanting to help. https://www.myfooddata.com/ try this link.
awesome thank you
Way too many potatoes! I had to add a lot of extra broth.
Kind of eyeballed the mustard, salt and pepper a little. And used a bit more potatoes. It came out so good! I love this recipe. Thank you. Will be a regular of mine.
I’m eager to try this. I’ve never seen a potato soup recipe call for mustard; what is its function?
Hi Carol, the mustard is just to add that hint of tang to finish off the soup.
So delicious and easy to make—thank you for posting this delicious dairy-free gluten-free soup recipe!
You are welcome!