As I sit here, sipping my morning coffee and reminiscing about my childhood, I’m instantly transported back to my grandmother’s cozy kitchen. It was there, surrounded by the warm aroma of simmering soups and the sound of happy chatter, that I first fell in love with the humble broccoli potato soup. My grandmother’s recipe was (and still is) a staple in our family, and I’m thrilled to share it with you today. This comforting soup is more than just a delicious meal – it’s a hug in a bowl, a reminder of home and the love that goes into every steaming spoonful. So, let’s dive in and explore the magic of this incredible broccoli potato soup!
What is Broccoli Potato Soup?
Broccoli potato soup is, essentially, a creamy, comforting blend of two of the world’s most beloved vegetables: broccoli and potatoes. Think of it as a hearty, velvety soup that’s perfect for chilly evenings or as a soothing remedy for a cold winter’s day. This delightful soup is surprisingly easy to make and requires only a handful of ingredients, making it an excellent choice for busy home cooks. With its rich flavor profile and silky texture, it’s no wonder this soup has become a family favorite for generations.
Why you’ll love this recipe?
What are some good reasons to love broccoli potato soup?
- What is the best flavor of this soup?
- Simplicity**: With only a few ingredients and minimal effort required, this soup is a breeze to prepare, making it perfect for weeknights or special occasions.
- Cost-efficiency**: Broccoli and potatoes are relatively inexpensive ingredients, making this soup an affordable and budget-friendly option for families and individuals alike.
- Versatility**: Enjoy this soup as a main course, side dish, or even as a comforting snack – the possibilities are endless!
What I love most about this soup is that it’s incredibly adaptable to your tastes and dietary needs. Feel free to experiment with different spice levels, add-ins, and even substitutions to make it your own. Trust me on this one – once you taste the magic of this broccoli potato soup, you’ll be hooked!
How to Make Broccoli Potato Soup
Quick Overview
This soup is a cinch to make, even for the most novice cooks. Simply sauté some onions and garlic, add in your broccoli and potatoes, then simmer until tender. Blend until smooth, and voilà! You’ll be enjoying a delicious, comforting bowl of goodness in no time. What I love most about this process is the way the flavors meld together, creating an incredible depth of taste that’ll leave you wanting more.
Ingredients
For the Main Batter:
- 2 tablespoons butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups broccoli florets
- 2 large potatoes, peeled and diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half (optional)
For the Filling:
- 1/4 cup grated cheddar cheese (optional)
For the Glaze:
- 1 tablespoon olive oil
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your stovetop to medium heat, and in a large saucepan, melt the butter over low heat. Add the diced onion and cook until translucent, about 5 minutes. Next, add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
Step 2: Mix Dry Ingredients
Add the broccoli florets, diced potatoes, salt, and black pepper to the saucepan. Stir to combine, ensuring the vegetables are evenly coated with the onion and garlic mixture.
Step 3: Mix Wet Ingredients
Pour in the chicken or vegetable broth, and bring the mixture to a simmer. Reduce the heat to low and let cook for 15-20 minutes, or until the broccoli and potatoes are tender.
Step 4: Combine
Using an immersion blender or a regular blender, puree the soup until smooth. If desired, add the grated cheddar cheese and stir until melted.
Step 5: Prepare Filling
For the filling, simply stir the olive oil into the soup and adjust the seasoning as needed.
Step 6: Layer & Swirl
No layering required here! Simply ladle the soup into bowls and top with a dollop of whipped cream or a sprinkle of chopped chives, if desired.
Step 7: Bake
No baking required for this soup – simply serve hot and enjoy!
Step 8: Cool & Glaze
No cooling required, but feel free to refrigerate or freeze for later use.
Step 9: Slice & Serve
Serve hot, garnished with chopped chives or scallions, if desired.
What to Serve It With
This broccoli potato soup is incredibly versatile and can be served with a variety of accompaniments to suit your taste:
- For Breakfast**: Pair with a warm, crusty baguette or a side of crispy bacon for a decadent breakfast treat.
- For Brunch**: Serve with a side salad or a sprinkle of crumbled queso fresco for added flavor and texture.
- As Dessert**: Yes, you read that right! This soup makes an amazing dessert when topped with whipped cream, chocolate shavings, or chopped nuts.
- For Cozy Snacks**: Enjoy on its own or paired with a side of crudités and hummus for a comforting snack.
My kids ask for this soup all the time, and I’m happy to oblige. It’s the perfect way to warm up on a chilly evening or as a soothing remedy for a cold winter’s day.
Top Tips for Perfecting Your Broccoli Potato Soup
Here are some expert tips to help you perfect your broccoli potato soup:
- Zucchini Prep:** Make sure to squeeze out excess moisture from the zucchini before adding it to the soup. This will help prevent a watery texture.
- Mixing Advice:** Avoid overmixing the soup, as this can lead to a grainy or chunky texture. Stir gently and let the flavors meld together.
- Swirl Customization:** Experiment with different glaze combinations, such as lemon juice and olive oil or honey and mustard, to create unique flavor profiles.
- Ingredient Swaps:** Feel free to substitute other vegetables, such as carrots or sweet potatoes, to create a variation of this recipe.
- Baking Tips:** For an extra creamy soup, try adding a splash of heavy cream or half-and-half towards the end of the cooking time.
- Glaze Variations:** Don’t be afraid to get creative with your glaze toppings – try using different types of cheese, herbs, or spices to add an extra layer of flavor.
Remember, practice makes perfect, so don’t be discouraged if your first batch doesn’t turn out exactly as you hoped. Experiment with different techniques and ingredients to find the combination that works best for you.
Storing and Reheating Tips
Here are some helpful tips for storing and reheating your broccoli potato soup:
- Room Temperature:** Store the soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Refrigerator Storage:** Keep the soup refrigerated at a temperature of 40°F (4°C) or below. Reheat to an internal temperature of 165°F (74°C) before serving.
- Freezer Instructions:** Label and date the container, and store in the freezer at 0°F (-18°C) or below. Reheat to an internal temperature of 165°F (74°C) before serving.
- Glaze Timing Advice:** For a perfectly glazed soup, add the glaze just before serving. If reheating, add the glaze towards the end of the reheating time.
Remember to always reheat your soup to an internal temperature of 165°F (74°C) before serving to ensure food safety.
Frequently Asked Questions
Yes, you can easily make this soup gluten-free by substituting the chicken or vegetable broth with a gluten-free alternative. Additionally, be sure to check the ingredients of the heavy cream or half-and-half to ensure they are gluten-free.
No, you don’t need to peel the potatoes. Simply wash them thoroughly and dice them before adding to the soup.
Yes, you can easily convert this soup into muffins by spooning the mixture into muffin tin cups and baking in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
To adjust the sweetness level, simply add more or less of your preferred sweetener, such as honey or maple syrup. You can also try adding a splash of lemon juice or vinegar to balance out the flavors.
Feel free to get creative with your glaze toppings! Some popular alternatives include chopped nuts, shredded cheese, or even a dollop of sour cream.
Final Thoughts & Conclusion
And there you have it – my beloved broccoli potato soup recipe, passed down through generations of my family. I hope you’ve enjoyed this recipe as much as I have, and that it’s become a staple in your household as well. Don’t forget to share your own variations and adaptations in the comments below, and happy baking!
Broccoli Potato Soup
Ingredients
Main Ingredients
- 1 small onion onion
- 1 medium carrot carrot
- 1 celery stalk celery
- 2 cloves garlic garlic
- 1 tbsp butter butter
- 2 tbsp flour flour
- 2.5 cups less sodium chicken broth chicken broth
- 1 cup fat free milk milk
- 2 medium potatoes potatoes
- 0.25 tsp kosher salt salt
- 4 cups broccoli florets broccoli
- 1.5 cups reduced fat shredded sharp cheddar cheddar cheese
- 2 slices 2% cheddar or American cheese American cheese
- 1 tbsp Parmesan cheese Parmesan cheese
Instructions
Preparation Steps
- Chop onion, carrot, celery, garlic in a chopper or mini food processor.
- In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- Add flour, salt and pepper to the pot and stir until smooth.
- Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
- Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
- Add cheddar and American cheese, stir well and remove from heat.
- Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
