Loaded Broccoli Potato Soup
A creamy and nutritious soup made with potatoes and fresh broccoli, perfect for busy weeknights or chilly days.
Ingredients
Base Ingredients
- 2 cans 14.5 oz. cans chicken broth
- 2-3 large carrots, peeled and diced
- 4 medium potatoes, peeled and cubed into small pieces
- 1 tsp onion powder
- 2 small heads broccoli, washed and diced small
- 3 Tbsp butter For sautéing
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the diced carrots and diced potatoes; sauté for about 5 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add onion powder and diced broccoli; cook until the vegetables are tender, about 10-15 minutes.
- Adjust seasoning as needed, serve hot and enjoy!
Notes
Serve with warm, crusty bread or a garden salad. For extra flavor, top with shredded cheese or crispy bacon. Leftovers can be stored in the refrigerator for up to three days or frozen for up to two months.