Real Recipes From Real Home Cooks ®

broccoli and potato soup

a recipe by
barbara lentz
beulah, MI

Great fall soup.

serves 6
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For broccoli and potato soup

  • 2
    heads broccoli stemmed and cut into small florets
  • 1/2 c
    olive oil
  • salt to taste
  • 2 Tbsp
  • 1 lg
    onion chopped
  • 6 clove
    garlic minced
  • 1/2 lb
    potatoes peeled and thinly sliced
  • juice and zest of 1 lemon
  • 1 c
    chicken or vegetable stock
  • shaved or grated parmesan cheese to finish

How To Make broccoli and potato soup

  • 1
    Boil or steam the broccoli until soft. Add 2 tbsp. oil to large pot and sear the broccoli in a single layer until dark brown on one side. Remove with slotted spoon and repeat adding more oil until all broccoli is done. Season with salt and Set aside.
  • 2
    Reduce heat to medium add butter and remaining oil to pan. Add the onions and garlic and cook about 4 minutes. Add potatoes to pot and 4 cups of water. Season with salt.
  • 3
    Bring to a boil and cook until potatoes are tender. Add the chicken stock and broccoli. Cook until broccoli is tender. Add the lemon juice and zest. Puree with immersion blender until smooth
  • 4
    Taste and season if needed. Serve with grated Parmesan.

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