Healthy Broccoli Potato Soup {Post-Frankenstorm Warmth}

These last few days have saddened me to see all of the devastation in the North East due to Hurricane Sandy. I can imagine that that’s what my family felt like after Hurricane Hugo hit Charleston, SC when I was a little girl. I vaguely remember the sites; walls of debris on the sides of the road, no power for days, lots of board games, and wood burning fires. I also remember waking up in the middle of the night during Hugo scared to death hearing the howling wind and my parents talking to my grandparents in the other room. Needless to say, I don’t think anyone gets sleep when there’s scary destruction whipping around your houses in the middle of the night.

I can only hope that everyone is safe, because lives can’t be replaced…houses and cars can.

With this cold weather now here (at least on the East coast), it’s about time for some comfort food in the form of this warm and creamy broccoli potato soup that will warm your soul.

The beauty of this soup is that there is no cream…it’s completely dairy free! However, this soup tastes so creamy and delicious.

I hope those of you who are still without power, or worse, without a home, find some comfort in this little bit of soup. If I could, I would make enough for you all and we could sit around the warm fire and enjoy it together!

Be warm. Be safe. Make this soup. 🙂

Broccoli Potato Soup


  • 1 head of broccoli, cut into florets
  • 3 lb bag of red skin potatoes, quartered
  • 1 sweet onion, diced
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 1 tablespoon red wine
  • 1-2 cups of water
  • 1 vegetable bouillon cube


  1. In a large pot, steam the broccoli and potatoes. If you have a smaller stock pot like me, you’ll have to steam them in batches.
  2. In a sauté pan, cooke the onion, celery, and carrots in the olive oil, salt, and pepper until tender. Once almost done, add in the wine and let it cook the alcohol out (just a couple of minutes).
  3. In a microwavable safe measuring cup, heat the water. Add in the bouillon cube and stir until disolved.
  4. In a blender, such as the Blendtec, pureé all of the cooked ingredients and the water together. I did it in batches with the broth/water until everything was pureé. Then, stir it all together to make it a consistant soup.
  5. Serve warm with your favorite bread and butter!

Servings: 6-8


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