Snow-Melt Broccoli and Potato Soup

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A comforting soup inspired by the image of melting snow, blending earthy potatoes and tender broccoli in a creamy base. This American-inspired soup recipe (vegetarian), ready in about 40 minutes, pairs potatoes, broccoli florets, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups diced (about 300g) potatoes
• 1 1/2 cups (about 150g) broccoli florets
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp fresh thyme leaves
• a pinch nutmeg

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until the onion is translucent and fragrant.
2. Step 2: Add 2 cups diced potatoes and 1 1/2 cups broccoli florets to the pot, stirring for 2 minutes to coat with oil and soften slightly.
3. Step 3: Pour in 4 cups vegetable broth, then add 1 tsp salt, 1/2 tsp black pepper, and 1 tsp fresh thyme leaves. Increase heat to high and bring to a boil, then reduce to a simmer and cook covered for 20 minutes until potatoes are tender.
4. Step 4: Using an immersion blender, carefully puree the soup until mostly smooth but leaving some texture. Stir in 1/2 cup heavy cream and a pinch of nutmeg, then simmer uncovered for 5 more minutes to thicken slightly.
5. Step 5: Taste and adjust seasoning with more salt or pepper if needed. Serve warm with crusty bread.