Broccoli Potato Soup

My daughter who is 5 loved this soup.  She practically licked the bowl clean.

Broccoli Potato Soup


  • 2 bunches of broccoli cut into florets and peeled stems into chunks
  • 1 small to medium sweet onion sliced (I only use sweet onions like Vidalia)
  • 3 medium russet potatoes peeled and cut into smaller chunks
  • 6 – 8 cups of stock or canned broth, vegetable or chicken
  • 3 cloves of garlic, peeled and halved
  • 3 sprigs of thyme
  • 1 tbsp of extra-virgin olive oil
  • 1/2 – 1 cup of milk, cream, plain yogurt or sour cream
  • chives or scallion to garnish (optional)
  • salt and pepper to taste


  • Sautè the sliced onion in the stockpot with olive oil until the onions start looking translucent
  • Combine 6 cups of stock/broth and potatoes, cover and boil for 5 minutes.  Add broccoli, cover and simmer until the broccoli and potatoes are tender.  During the last minute, add the garlic halves and thyme.  Remove thyme.
  • Puree in batches, ideally after the soup has cooled down.  You can puree to creamy smoothness, but I usually like to have it just a little chunky.
  • Reheat soup gently and stir in your cream base.  I like sour cream because it gives the soup a more complex sharp flavor.  The recipe calls for 1 cup, but I usually add less because the potato gives it creaminess and it cuts down on fat.
  • Sprinkle with a dash of pepper and chopped chives/scallion with a side of crusty chewy bread and garden or spring mix salad.

* This recipe can easily be made into vegan by using vegetable broth and by leaving out the dairy.  I have tried it and it tastes fine.  In fact, I leave the dairy  out when I am trying to reduce the fat or add just a little to taste.


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