So, About This Broccoli Potato Soup…
Okay, imagine it’s a cold evening (or just a “blah” Tuesday), and you want something hearty but not a full-on kitchen production. That’s when I whip up this Broccoli Potato Soup. I started making this when I moved into my first flat and realized my fridge was basically just green things and carbs. Broccoli, potatoes—what could go wrong? Actually, one time I tried it with sweet potatoes and I won’t recommend that… unless you really love surprises. Anyway, a good friend once joked it’s the kind of soup that gives you a hug and then tells you to eat your veggies. Fair enough.
Why You’ll Probably Love It (Or At Least Not Hate It)
I make this whenever the weather turns a bit grim, or when my family looks at me with that “please, not salad again” face. They’re not soup people, but this one gets demolished (even my cousin’s super-picky teenage son gets a refill, after arguing about broccoli for like, twenty minutes). It’s also stupidly flexible: you can toss in leftover cheese, or make it vegan-ish… we’ve all been there staring into our fridges praying there’s just enough to work magic.
Sometimes, the potatoes get a little overcooked and the soup thickens like, I’m not kidding, wallpaper paste. Now I just call it “rustic.” Works every time.
What You’ll Need (and What I Occasionally Substitute)
- About 2 big potatoes (russets are my go-to, but Yukon Golds work—heck, I’ve even used that weird purple variety for fun)
- 1 large head of broccoli (fresh is great, but frozen does the trick and saves a trip out in the cold)
- 1 onion (doesn’t matter if it’s yellow or red, honestly; my nan always insists on red, but I never notice the difference)
- 3ish cups (750ml, give or take) chicken or veg stock (if I’m in a pinch, I use that bouillon that comes in a jar—no one’s complained yet)
- 2–3 cloves garlic (sometimes I use the pre-chopped stuff; don’t come at me)
- A handful of shredded cheddar (or whatever cheese is silently dying in your fridge drawer—no shame)
- 2 tablespoons butter or olive oil
- Salt and pepper (look, I rarely measure these. Taste and tweak. It’s your soup.)
How I Actually Make This Stuff
- Peel and chop your potatoes into smallish cubes. Don’t obsess over size (haha), just aim for mostly even bits so they cook together. Broccoli gets cut into small florets, stalks included (I used to throw these away, but they’re actually delicious!)
- In a big old pot, melt your butter or heat the oil. Toss in the onion and cook until it’s kinda see-through (five-ish minutes; or until you give up), then add garlic and cook a minute more. This is where my kitchen starts smelling like a proper meal.
- Add potatoes and stock. Bring to a simmer, cover, and let it go for maybe 12 minutes, till the potatoes are just fork-tender. This is usually when I snag a potato to test and burn my mouth—every time.
- Throw in the broccoli and keep simmering another 6-8 minutes. Don’t worry if it looks awkward or oddly green right now. It gets better.
- Blend it. You can go full smooth with a blender, or use a stick/immersion blender for a chunkier vibe. (I actually find it works better if you blend about 2/3 and leave the rest with texture. But hey, you do you.)
- Add cheese, salt, and pepper. Stir it around till the cheese is melted and everything’s joined together in happy matrimony. Sneak a taste. Or two.
Notes I Wish I’d Known Earlier
- Using 50% stock and 50% water works if you’re low on stock (just amp up the salt and flavor extras).
- If the soup looks too thick, just splash in more stock or water. Not a science, more like polite guesswork.
- Leftover roasted veggies? Chuck ‘em in! I once tossed in half a roasted carrot lurking in the fridge—nobody noticed.
Soup Experiments: What Worked (and What Did Not)
- Yay: Adding a spoonful of pesto at the end. Surprisingly good, kinda green goddess style.
- Meh: Tried coconut milk instead of cheese. Made it “interesting,” not exactly crowd-pleasing. Wouldn’t do again unless I was truly out of options.
- Trending: Mustard powder (just a little!) gives a mellow tang if you’re bored of classic soup.
Do You Actually Need Fancy Kitchen Gear?
Mostly, nah. I use my battered soup pot and a stick blender. But if you don’t have a blender, a potato masher sorta works (just, obviously, it’s not silky—think “homestyle”). I’ve even used a whisk in a pinch. More muscle, but hey, it builds character.
How Long Does This Soup Last? Honestly…
I mean, technically it probably keeps 3 days in the fridge, tightly covered. But in my house, it’s usually gone before the next day (cousins come nosing around when they smell it). Freezes okay, but texture gets a bit “fluffy” after thawing. If that’s a thing.
How I Serve It (and a Digression…)
With big pieces of warm, crusty bread, ideally. Or just straight out of a giant mug when I can’t be bothered with dishes. My uncle likes a dollop of sour cream on top (says it’s fancy, but it’s just how he likes it). Oh, and once I added those fried onion bits you get for hot dogs. Might sound weird but… absolute game changer. You know what else is a good side? The scallion flatbreads from Smitten Kitchen. Not saying you have to, but it’s very, very satisfying.
Lessons Learned the Hard Way (Pro-ish Tips)
- Rushing the potato-cooking step? Regret every time—undercooked chunks are the worst surprise.
- Once I dumped the cheese in all at once, on high heat, and it got kinda gritty. Now I turn the heat down first—smoother results. Who knew?
- Keep tasting and salting as you go. I used to be timid, but bland soup is just sad. Go bold, then back off if needed.
Soup Chat: Real Questions I’ve Gotten (and Answered)
- “Can I make this vegan?” Sure thing! Ditch the cheese and use olive oil instead of butter. Throw in nutritional yeast for that cheesy kick (I like the Bob’s Red Mill kind). Tastes surprisingly good, and no one will miss the dairy much.
- “Is it freezer-friendly?” I mean, yeah, more or less. Make sure you cool it completely first. I find it gets a bit… fluffy when defrosted, but still tasty.
- “Can I use just broccoli stems?” Absolutely, don’t toss ’em! Chop ’em up smaller and cook a few extra minutes—they’ll blend in great.
- “My soup turned grey, what gives?” Happens if you use old broccoli or overcook it. Not dangerous, just a little less pretty. Add more cheese, no one will notice.
- “Do I really need stock, or will water do?” Water works if that’s what you’ve got, just toss in extra garlic or herbs. I’ve done it after realizing mid-simmer I’d run out. Still edible, just a touch more… minimalist.
Hope this leaves you hungry—and maybe a little braver about tossing together whatever’s lurking in your produce drawer. Cooking should be fun, not a research project. Want a side salad? Try one of Ottolenghi’s from this Guardian collection. Alright, time to eat!
Ingredients
- 2 cups broccoli florets, chopped
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup milk
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme
Instructions
-
1Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until translucent.
-
2Add garlic and cook for an additional 1 minute until fragrant.
-
3Add diced potatoes, broccoli florets, dried thyme, salt, and pepper. Stir to combine.
-
4Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until potatoes and broccoli are tender.
-
5Using an immersion blender or regular blender, carefully blend the soup until smooth. Return to pot, stir in milk, and heat through for another 2-3 minutes. Adjust seasoning to taste before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
