Creamy Broccoli Potato Gruyere Soup (One-Pot)
This broccoli, potato and Gruyere soup recipe is a one-pot wonder that is not only quick and easy but delicious and satisfying.
Ingredients
- 2 tablespoons olive oil
- 2 stalks celery chopped
- 1 small yellow onion chopped
- 2 cloves garlic chopped
- 2½ cups beef stock
- 2 medium Russet potatoes peeled and cubed into ½-inch pieces
- 2 cups broccoli florets and tender stems, roughly chopped
- ¼ cup milk whole milk
- 1 cup Gruyere cheese freshly shredded
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon white pepper
- ¼ teaspoon black pepper
- ⅛ teaspoon cayenne pepper or to taste
Instructions
- Heat 2 tablespoons (30ml) of olive oil in a medium saucepan over medium heat. Add the celery, onion, and garlic and sauté for 4-5 minutes, stirring occasionally, until the onion is translucent and the celery has softened. Season with a pinch of salt and pepper. Add the cubed potatoes and stir for 1 minute to coat them in the oil. Pour in the beef stock and bring to a boil. Add the broccoli, reduce the heat to medium-low, and simmer for 15-20 minutes until the potatoes are fork-tender and the broccoli is very soft.
- Using an immersion blender, puree the soup directly in the pot to your preferred consistency — leave it slightly chunky for texture or blend until completely smooth. Reduce the heat to low and stir in the milk and shredded Gruyere until the cheese is fully melted and the soup is creamy. Taste and adjust with salt, white pepper, black pepper, and cayenne as needed. Simmer on low heat for 5 minutes to let the flavours meld. Ladle into bowls and top with extra shredded Gruyere to serve.
Nutrition
Serving: 1servingCalories: 339kcalCarbohydrates: 28gProtein: 17gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 38mgSodium: 866mgPotassium: 997mgFiber: 3gSugar: 4gVitamin A: 730IUVitamin C: 48mgCalcium: 415mgIron: 2mg
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