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Broccoli Potato Soup RecipeBroccoli Potato Soup


Broccoli Potato Soup Recipe

Many canned soups have over 800 milligrams of sodium per cup. By making your own soup with fresh ingredients, you eliminate the preservatives and control the added salt content. Stir up a pot of this quick soup on Sunday and enjoy it for lunch throughout your week.

Tips for the cook: Add salt a little at a time and take a taste after each addition. You might find you like the flavor of the soup with even less salt than called for in this recipe. The low-fat milk offers just a touch of creamy consistency to the finished soup, but feel free to omit it.

Nutrition Facts
Serving Size 1 cup
Amount Per Serving
% Daily Value*
Total Fat 2.7g
4%Saturated Fat 0.8g
Trans Fat 0g
Cholesterol 1mg
Sodium 482mg
Total Carbohydrate 27.7g
Dietary Fiber 3g
Sugars 4.6g
Protein 6.8g
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Yield: 6, 1-cup servings

Preparation time: 15 minutes

Cooking time: 15 minutes


  • 1 tbsp extra virgin olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups chopped broccoli florets
  • 5 small, red or white-skinned new potatoes, cubed (peeled or unpeeled)
  • 1 quart no-salt-added chicken or vegetable stock
  • 1 tbsp chopped fresh dill
  • 1/2 cup low-fat milk
  • 1 tsp salt
  • 1/2 tsp ground black pepper


  1. In a large soup pot, heat the olive oil over medium-high and add the onion and garlic. Cook for about 2 minutes, until the onions begin to soften and turn translucent. Add the broccoli and the potatoes. Cook about 1 minute more.
  2. Pour in the stock. Bring the soup to a low boil, and then reduce the heat. Allow the soup to simmer for about 10 minutes, or until the broccoli and potatoes are tender.
  3. Use a potato masher to gently mash up some of the potatoes and the broccoli in the soup.
  4. Stir in the fresh dill and milk. Add the salt and pepper. Serve warm.
Lori Rice, M.S., is a nutritional scientist and author with a passion for healthy cooking, exercise physiology, and food photography.
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