Ingredients
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1 tablespoon olive oil
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1 small onion, chopped
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2 teaspoons kosher salt, divided
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1 large russet or Yukon gold potato, peeled and diced
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1 pound broccoli (florets and peeled stems, chopped)
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4 cups chicken or vegetable stock
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1 tablespoon lemon juice
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Yogurt, crème fraîche, or sour cream for garnish
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Shaved Parmesan for garnish
Instructions
1. Sauté Aromatics
In a large stock pot, heat olive oil over medium-low heat. Add onion and 1 tsp salt, cooking for 5–7 minutes until softened.
2. Cook Vegetables
Add the potatoes, broccoli, stock, and remaining salt. Bring to a boil, then reduce to a simmer. Cover and cook for 12–15 minutes until the vegetables are tender.
3. Puree Soup
Transfer the soup and lemon juice to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot.
4. Serve
Ladle into bowls and garnish with yogurt, crème fraîche, or sour cream and shaved Parmesan if desired.
Notes
Freezing:
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Allow soup to cool completely.
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Place in an airtight container or freezer bag, label, and freeze.
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Can be frozen for 4–6 months.
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To reheat, cook on low to medium heat on the stove, or defrost overnight in the fridge.
Tips:
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For extra creaminess, add a splash of milk or cream before serving.
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You can reserve a few broccoli florets to add as a garnish for texture.
