Introduction
When it comes to hearty and comforting meals, few dishes can compete with a delicious broccoli and potato soup. This creamy concoction combines simple ingredients to create a warm and inviting dish that can be enjoyed any time of the year. Paired with tasty garnishes, it can be a perfect starter or a fulfilling main course.
Detailed Ingredients with measures
40g / 3 tbsp unsalted butter
1 small onion, finely chopped
2 garlic cloves, minced
1/3 cup flour
2 cups milk, any fat %
2 cups chicken broth/stock, low sodium
2 cups water
1 tsp salt
1/2 tsp black pepper
800 g / 1.6 lb potato, peeled and cut into 1.25 / 1/2″ cubes
5 cups broccoli, small florets (1 large head, ~300g/10oz)
1+ cups grated cheese, cheddar or tasty (or other of choice)
Garnish, optional:
Cook bacon pieces (highly recommended)
Shallots/scallions, finely sliced
Grated cheese
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 5 servings
This broccoli and potato soup is not only easy to prepare but also versatile and can easily be adapted to different dietary needs. By using gluten-free broth and a cornstarch slurry, you can cater to gluten-intolerant individuals without sacrificing flavor or texture. Enjoy this rich and creamy soup with your favorite toppings to customize each bowl to your liking!
Detailed Directions and Instructions
Step 1: Prepare the Base
Melt 40g (3 tbsp) of unsalted butter in a large pot over medium-high heat. Add the finely chopped small onion and minced garlic cloves. Cook for 3 minutes, or until the onion becomes softened.
Step 2: Create a Roux
Add 1/3 cup of flour to the onion mixture and mix well. Cook for 30 seconds to enhance the flavor.
Step 3: Add Dairy
While continuously stirring, slowly pour in 2 cups of milk. Keep mixing until it turns into a thickish paste that’s mostly smooth. If needed, use a whisk to achieve a smoother consistency.
Step 4: Incorporate Liquids
Add 2 cups of low-sodium chicken broth, 2 cups of water, 1 tsp salt, and 1/2 tsp black pepper. Stir the mixture, then add 800g (1.6 lb) of peeled and cut potatoes (in 1.25/0.5″ cubes).
Step 5: Simmer
Bring the mixture to a simmer and adjust the heat so that it simmers gently. Cook for 8 minutes (without a lid) or until the potatoes are almost cooked, stirring occasionally to prevent the base from catching.
Step 6: Add Broccoli
Add 5 cups of small broccoli florets to the pot and stir. Cook for 2 minutes, or until the broccoli is cooked to your desired tenderness. Then, remove the pot from the stove.
Step 7: Stir in Cheese
Stir through 1 cup of grated cheese until it melts and the broth soup is thickened as desired. Taste and adjust salt if necessary.
Step 8: Serve
Ladle the soup into bowls and top with your choice of garnishes.
Notes
Note 1: Potato
Any all-rounder potato works well for this recipe. Any type of potato, whether waxy or starchy, will suffice.
Note 2: Broccoli
Break or cut the broccoli florets into small pieces that will easily fit on a soup spoon. 5 cups (packed) is approximately 300g (10oz).
Note 3: Gluten-Free Option
To make this gluten-free, omit the flour and ensure you use gluten-free broth. Mix together 2 tablespoons of cornstarch with a splash of water to form a slurry, and add this towards the end, cooking for a couple of minutes to thicken the soup.
Note 4: Storage
Store in the fridge for 4 to 5 days, or freeze. When reheating, do so gently to avoid cooking the potatoes again, which may cause them to become too soft and start falling apart.
Note 5: Nutrition
Nutrition information is based on 5 servings with 1 cup of cheese included, excluding toppings. The responsibility for the amount of bacon you choose to add is entirely yours!
Cook techniques
Melt Butter
Melt unsalted butter in a large pot over medium high heat to create a base for your flavor profile.
Sautéing Aromatics
Add finely chopped onion and minced garlic, cooking them until softened to develop a rich flavor.
Cooking with Flour
Incorporate flour into the onion and garlic mixture for thickening, allowing it to cook briefly to eliminate raw flavor.
Creating a Roux
Gradually add milk while stirring to form a thick, smooth paste, using a whisk if necessary for a silky texture.
Adding Broth and Vegetables
Incorporate chicken broth, water, salt, black pepper, and potato into the mixture, allowing it to simmer until the potatoes soften.
Incorporating Broccoli
Stir in small broccoli florets and cook briefly to ensure they are tender yet maintain some crunch.
Melting Cheese
Stir in grated cheese at the end to achieve a creamy and flavorful finish to the soup.
Serving and Garnishing
Ladle the soup into bowls and top with optional garnishes such as bacon, finely sliced shallots or scallions, and extra grated cheese.
FAQ
Can I use different types of cheese?
Yes, you can use any cheese of your choice, though cheddar or a similar type is recommended for the best flavor.
How do I make this soup gluten-free?
Leave out the flour and use gluten-free broth. Mix cornstarch with water to create a slurry, and add it towards the end of cooking to thicken.
What kind of potatoes work best for this recipe?
Any all-purpose potato is suitable, whether waxy or starchy, as they will add texture to the soup.
How should I store leftovers?
Store the soup in the fridge for 4 to 5 days, or freeze it, ensuring to thaw and reheat gently to avoid overcooking the potatoes.
Can I add other vegetables?
Yes, you can incorporate other vegetables such as carrots or cauliflower, adjusting the cooking time accordingly for tenderness.
Conclusion
This creamy potato and broccoli soup combines rich flavors and textures, providing a comforting meal that’s easy to prepare. The combination of potatoes and broccoli offers a delightful balance of heartiness and freshness, while the addition of cheese enhances the overall richness. This recipe is versatile and accommodating, making it suitable for various dietary needs. Enjoy it warm with your favorite garnishes for a fulfilling experience.
More recipes suggestions and combination
Cheesy Cauliflower Soup
Substitute broccoli with cauliflower for a different yet equally creamy soup. Add a blend of herbs for an aromatic twist.
Potato Leek Soup
Replace broccoli with sliced leeks for a classic combination. Enhance the flavor with fresh thyme or dill.
Vegetable Cheese Soup
Incorporate additional vegetables like carrots and peas while maintaining the same base for a heartier dish.
Chicken and Broccoli Soup
Add cooked shredded chicken to the soup to increase protein and make it more substantial.
Loaded Baked Potato Soup
Top the soup with bacon, sour cream, and green onions to mimic the flavors of a loaded baked potato.
Gluten-Free Version
Make a gluten-free version by omitting the flour and using a cornstarch slurry for thickening, maintaining the delicious flavors.
