Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) vegetable broth (low sodium)
  • 1.5 pounds (680g) Yukon Gold potatoes, peeled and cubed (approx. 4 cups cubed)
  • 1 large head broccoli, cut into florets (approx. 4 cups florets)
  • 1/2 cup (120 ml) heavy cream (or half-and-half for a lighter version)
  • Salt and freshly ground black pepper, to taste
  • Optional Garnishes: Shredded cheddar cheese, croutons, a swirl of cream, sprinkle of red pepper flakes
  • 1/4 teaspoon ground nutmeg

Instructions:

  1. Heat olive oil in a large pot. Add onion and cook until softened and translucent. Add garlic and cook until fragrant.
  2. Pour in vegetable broth. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender.
  3. Add broccoli florets to the pot. Simmer until broccoli is tender-crisp.
  4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth. Important safety note: When blending hot liquids, remove the center piece of the blender lid to allow steam to escape and cover with a folded towel.
  5. Stir in heavy cream (or half-and-half). Season with salt, pepper, and nutmeg to taste.
  6. Ladle into bowls and garnish as desired.