Soups & Salads
Broccoli and Potato Soup
Description
This delightful broccoli-potato soup is the best of both worlds — at once creamy with its pureed potato base, and chunky with vibrant green broccoli florets laced throughout.
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 garlic cloves, 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 water
- 1 3/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup grated Parmesan cheese, divided
Directions
- Gather the ingredients.
- Potato and Broccoli Soup Recipe
- In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
- Potato and Broccoli Soup Recipe
- 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.
- Potato and Broccoli Soup Recipe
- In a food processor or blender, pulse the soup to a coarse puree.
- Potato and Broccoli Soup Recipe
- Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes.
- Potato and Broccoli Soup Recipe
- Stir 1/4 cup of the grated Parmesan into the soup; serve the soup topped with the remaining cheese.
