How To Make Potato-and-Broccoli Soup
Creamy and hearty, this broccoli soup is cooked with potatoes, and garlic turned into a puree of flavor topped with bright broccoli florets and cheese.
- 1½lbsboiling potatoes
- 3cupschicken broth,low-sodium, canned, or homemade stock
- ¼tspfresh ground black pepper
In a large pot, melt the butter over moderately low heat.
Add the onion. Cook, stirring occasionally, for about 5 minutes until translucent.
Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper.
Bring to a boil.
Reduce the heat and simmer for about 10 minutes until the vegetables are almost tender.
In a food processor or blender, pulse the soup to a coarse puree.
Return the soup to the pot and bring to a simmer.
Add the broccoli florets and simmer for about 5 minutes until they are tender.
Stir ¼ cup of the grated parmesan into the soup, and serve the soup topped with the remaining cheese.
- Calories: 402.21kcal
- Fat: 13.65g
- Saturated Fat: 7.41g
- Trans Fat: 0.23g
- Monounsaturated Fat: 3.97g
- Polyunsaturated Fat: 0.86g
- Carbohydrates: 53.38g
- Fiber: 9.51g
- Sugar: 9.04g
- Protein: 20.73g
- Cholesterol: 33.31mg
- Sodium: 1615.70mg
- Calcium: 357.54mg
- Potassium: 1605.26mg
- Iron: 3.42mg
- Vitamin A: 150.41µg
- Vitamin C: 213.66mg
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