Creamy Broccoli and Potato Soup, American Style Recipe
This thick cream soup with broccoli and potatoes is similar to the popular American “broccoli soup,” often served with a sandwich for lunch. It’s velvety, mildly cheesy, and very filling. The flavor is reminiscent of a broccoli cheese pasta sauce, just in soup form.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
Ingredients
- broccoli - 400 g
- potatoes - 300 g
- onion - 1 piece
- garlic - 2 cloves
- stock - 900 ml
- cream - 80 ml
- cheese grated, melting cheese such as cheddar - 80 g
- oil - 1 tablespoon
- salt
- black pepper
Main Ingredient:
broccoli
Preparation
- Peel and dice the onion. Finely chop the garlic. Peel the potatoes and cut into cubes of about 1.5 cm. Divide the broccoli into florets; peel the stalk to remove the tough outer layer and slice it.
- In a large pot, heat the oil over medium heat. Add the onion and cook for 3–5 minutes, stirring, until softened and slightly translucent but not browned.
- Add the garlic and cook for about 30 seconds more, until fragrant.
- Add the potatoes and sliced broccoli stalk, stir, then pour in the stock. Bring to a boil, reduce the heat, and simmer covered for 10 minutes.
- After 10 minutes, add the broccoli florets. Cook for another 8–10 minutes, until the potatoes and broccoli are tender when pierced with a fork.
- Remove the pot from the heat. Blend the soup with an immersion blender until smooth and creamy. Add the cream and grated cheese, stirring until the cheese melts. If the soup is too thick, add a little water or more stock.
- Season to taste with salt and pepper. Reheat gently, but do not let it boil vigorously again. Serve hot.
Storage
In fridge:
3 days
Freezing:
Yes
Store the soup in the fridge for up to 3 days in a sealed container. Reheat gently, stirring so it doesn’t catch on the bottom. If it thickens too much, loosen with a little water or stock.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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