Broccoli Potato Soup Recipe
- cook TIME 17 mins
- prep TIME 8 mins
- total TIME 25 mins
Ingredients (14)
- 12 oz potatoes peeled and cut into chunks
- 6 oz broccoli cut into florets
- 2 oz carrot chopped
- 1 oz onion finely chopped
- 1/2 tbsp garlic finely chopped
- 1 cup unsalted chicken broth
- 1 cup whole milk
- 2 tbsp heavy cream
- 2 tsp olive oil
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 2 tbsp parsley finely chopped
- 0.5 oz cheddar shredded
- 1 oz french baguette cut on a bias
INSTRUCTIONS
Preparation:
Cut 12 oz potatoes into chunks.
Cut 6 oz broccoli: place the broccoli on the cutting board, stem pointing up. With a paring knife, slice the large florets away from the stem, one by one. Half or quarter the larger pieces so the florets look even. Optional: peel the large stem to reveal the tender inside, then thinly slice it to put in sauté.
Peel and chop 2 oz carrots.
Peel and chop 1 oz onion.
Smash 2 garlic cloves with a knife, then peel and chop them.
Finely chop 2 tbsp parsley.
Shred 0.5 oz cheddar.
Cut 1 oz baguette on a bias.
Instructions:
Sauté the aromatics: Heat 2 tsp olive oil in a pot over medium heat for 1 minute. Add 1/2 tbsp garlic and 1 oz onion, and sauté for about 1 minute.
Add the potatoes and carrots: Add 12 oz potatoes and 2 oz carrots. Stir and cook for 2 minutes.
Add the seasonings: season with 1/4 tsp salt and 1/4 tsp pepper. Stir to combine.
Add the broth and milk: pour in 1 cup unsalted chicken broth, 1 cup whole milk and 6 oz broccoli. Simmer on low heat for 10 minutes, uncovered. Then add 2 tbsp heavy cream. Stir to combine, and remove from heat.
Blend: with an immersion blender blend the soup to your desired consistency. We like it a little chunky.
Add garnish: Sprinkle 2 tbsp parsley on top. Ladle the soup into serving bowls, and use 0.5 oz shredded cheddar to top each bowl. Enjoy with 1 oz baguette.
