In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it’s soft and translucent. Stir in the minced garlic and cook for an additional minute.
Toss in the broccoli florets and cubed potatoes. Stir everything around for a couple of minutes to coat the veggies.
Pour in the broth and bring to a boil. Reduce heat to a gentle simmer, cover, and cook for about 15-20 minutes until tender.
Remove from heat and blend the soup until creamy using an immersion blender, or transfer to a regular blender in batches.
Return the soup to the pot, stir in the milk, and season with salt and pepper.
Serve in bowls and add optional toppings.
Notes
This creamy, satisfying Broccoli Potato Soup is comforting and packed with nutrients, perfect for chilly evenings and busy weeknights.
