Potato and Broccoli Soup
Potato and broccoli soup is a wonderful creation. As most of you are aware, I’m sure, you could go to a number of restaurants, diners, or cafes and order a savory potato soup or a sweeter broccoli soup. Not too many places offer both ingredients in one soup, though! We’re going to learn just how to make potato and broccoli soup.
Where Do I Get Started?
Let’s be honest, you could easy go get some canned potato soup and broccoli soup (or cream 0f). There’s nothing wrong with that, either, so don’t feel bad if you choose that route! If it’s more affordable and you don’t have anything holding you back from eating either one of those canned soups, go for it! But, it would be awesome if you learned how to make it for yourself as well. It might be cheaper in the long run (especially if you grow to love it) because you could make a large batch, eat some, and freeze the leftovers! This cuts out those too-weird-for-your-body preservatives and extra sodium or sugars.
For anyone who wants to get a little more in depth with their cooking, let’s consider a few ingredients. Just know that you really only need your cooking utensils, water, broccoli, and potatoes in order to create potato and broccoli soup.
The more you add, the more flavor you add. Be careful not to overpower the main ingredients for maximum appreciation of your newly-attempted recipe. You want to get familiar with the tastes and potency of your ingredients individually in order to become comfortable measuring without cups and spoons.
- Cooking oil.
- Broccoli. *(stems separated and chopped)
- Salt and pepper.
- Unsalted butter.
- Onion, diced or sliced.
- Minced garlic cloves or garlic powder.
- Red pepper and/or other seasonings. I like a little “more spice” to give the potatoes some zing.
- Sliced (or diced) and peeled potatoes.
- Lemon juice (zest, optional).
- Cheese, glorious cheese. Parmesan and/or grated cheddar. I opt for sharp cheddar here!
*this means you don’t have to separate and chop the stems. If you’d like a creamier soup, go for it! If you don’t mind it being a bit thinner so you can enjoy your broccoli as a whole, leave them be. The butter should help with that.
How to Make Potato and Broccoli Soup
For anyone new to cooking broccoli, it is enjoyed mostly when tender. There are several people who enjoy raw broccoli, and I won’t say “don’t use it here,” but I wouldn’t. The texture might be difficult to get over in a soup. Definitely consider preparing your broccoli before you begin preparing your soup. The easiest ways to prepare your broccoli are to roast, boil, or sear them. Boiling is nearly effortless and is the preferred method. Searing and roasting your broccoli will give the buds and stems additional flavor, so give one of those techniques a try!
- If you’re not boiling your broccoli, turn a stove eye fairly high, put a large pan (or pot) with oil on there, and allow it to warm.
- Sear the delicious treelike veggies without rotating them until one side browns a bit.
- Set them aside when they’re browned, then season.
- Turn the heat down to medium-low.
- Put more oil in the pan, as well as some butter.
- Toss in the onions and garlic and let them become nearly see-through and soft.
- Add your water, seasonings, and potatoes to the pot.
- Bring the potatoes to a boil.
- When the ‘toes are soft-ish, reduce the heat, and simmer (covered).
- After a few minutes of this, you’re sure to have tender potatoes.
- Reintroduce the broccoli to the potato soup, cover it back up, and let it simmer some more.
- The broccoli and potatoes should be nice and tender before removing them from heat.
- If you wanted a bit of zest, add it.
- If you wanted a creamier soup, set a few pieces of broccoli aside and puree your soup till it’s barely chunky.
- Add your choice of cheese for a crowd-pleasing potato and broccoli soup!
Thank you, enjoy!