Potato and Broccoli Soup Recpe
Craving more life balance, less stress, and better health? Say hello to my new favorite soup! Just a few bites into this lusciously loaded broccoli potato soup and you will completely be in love!
Prep: 10 mins; Cook: 25 mins; Total: 35 mins; Yield: 4 - 6 servings;
Bright green broccoli florets float prettily in this hearty soup, but it's broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. I like to stir through grated Parmesan cheese at the very end for that little bonus cheesy goodness and to give the meal an Italian feel.
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
- 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
- 3 cups canned low-sodium chicken broth or homemade stock
- 3 cups of water
- 1 3/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup grated Parmesan
How to make it:
This cheesy potato soup with broccoli comes together in under 35 minutes and takes little effort to make, but the flavor is amazing.
Step 1: In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Step 3: Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender about 10 minutes.
Step 4: In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.
If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth. This would also make a great first course for six people.
Pinot grigio is the all-purpose Italian white. Its full body matches the creaminess of this soup, while its high acidity offers contrast. The relatively neutral taste of the wine allows the soup's subtle flavors to come through. No wonder Pinot grigio is so popular.