Creamed broccoli and potato soup

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie

Clear soups aren’t my thing. I like my soup to be either thick or chunky, or both. And the easiest way to make rich thick soup is to puree vegetables. The “proper” way of making this creamed broccoli and potato soup is to boil the broccoli and potatoes then puree them with broth to create a thick soup. I debated whether to post this entry using the traditional recipe then decided I shouldn’t because that wasn’t how I cooked the soup. Rather, I used leftover mashed potatoes that already contained butter and sour cream. So, that’s how I am going to describe the cooking procedure to you. At the end of the entry, however, you will find the alternative method just in case you want to make this soup and you don’t have leftover mashed potatoes.

Pureed broccoli and potato soup served with broccoli florets

This recipe serves 4 to 6 persons. Adjust the amount of ingredients if you need more, or less, soup.

Ingredients

2 heads of broccoli, about 500 grams, cut into florets
8 to 10 c. of chicken broth
6 cloves of garlic, crushed
1 large onion, diced
2 c. of prepared mashed potatoes
salt and pepper
grated cheese, to serve

Simmer the broccoli in chicken broth

Simmer the broccoli florets, garlic and onion in the chicken broth for 10 minutes.

Mashed potatoes and chicken broth in the blender

While the broccoli simmers, dump your prepared mashed potatoes in the blender and add about a cup and a half of chicken broth. Puree.

Puree the broccoli in a blender

When the broccoli has simmered for 10 minutes, scoop them out (including the onion and garlic) and add to the blender. If you want to serve your soup garnished with broccoli florets, reserve a few pieces. Pour in more broth to make sure that the motor runs smoothly. Puree for about a minute…

Pureed broccoli and potatoes

… until no large pieces remain. Pour the contents of the blender back into the pot, season with salt and pepper, and heat the soup until it simmers.

Creamed broccoli and potato soup served with grated cheese

To serve, ladle the soup into individual soup bowls, add the reserved broccoli florets or top with grated cheese.

If you don’t have mashed potatoes, peel and boil potatoes equal to one-half of the total weight of your broccoli. For instance, if you have 500 grams of broccoli, then you use 250 grams of potatoes. Puree the potatoes along with the broccoli, garlic and onion. After pouring the contents of the blender into the pot, add four tablespoonfuls of butter and a cup of sour cream to the soup. Season with salt and pepper, stir, heat until simmering then serve.

December 2, 2008  Print This Post   
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Comments

2 Responses to “Creamed broccoli and potato soup”
  1. Nica Mandigma says:
    December 3, 2008 at 5:55 am

    Ms Connie, do you have a recipe for broths (chicken/beef?) I love soups and I feel that my favorites would really taste better if i used broth instead of the Maggi cubes :D

    Reply
  2. Connie says:
    December 3, 2008 at 11:08 am

    Home made broth.

    Reply
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