Broccoli Potato Soup


When winter rolls around, I LOVE making homemade soup. It’s so easy to just throw things in a pot, and so comforting to have a nice bowl of warm soup at the end of the day. This soup was born out of needing to use up a leftover baked potato, and turned out so yummy. Serve this with some warm rolls or even in a bread bowl, and cozy up with a fuzzy blanket by the fire.

In a large pot, heat 1T olive oil. Add 1/2 an onion, diced and season generously with salt, pepper, and oregano. Add 5 cups of chicken broth and bring to a boil. Add two heaping handfuls of fresh broccoli heads, chopped, and boil until soft. Add 2 baked potatoes (you can also boil the potatoes in the chicken broth until soften before you add the broccoli if you don’t have baked potatoes on hand). Scoop out almost all of the broccoli and potatoes and place in a blender. Pour 2/3 of the liquid in the blender also. Blend until smooth and add back into the pot with remaining soup. Stir to combine, and then stir in 1/2 cup of cream. Bring to a boil and then reduce heat to simmer to thicken the mixture. You can make it thicker by melting 1T of butter in the microwave and then stirring in 1T flour to make a roux and then add that mixture to the soup. Totally optional. I did, because I like a thicker soup. Taste, then adjust seasoning if necessary. Top with cheese if desired.



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