Two-Potato Soup With Broccoli

"I was hunting through my fridge one day and these ingredients where what I had on hand. I love this soup because the sweet potato gives just enough sweetness and a velvety texture. It's perfect on a cold day with some crusty bread and a salad."
 
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photo by Lorrie in Montreal photo by Lorrie in Montreal
photo by Lorrie in Montreal
photo by Lorrie in Montreal photo by Lorrie in Montreal
Ready In:
45mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Melt the butter in a dutch oven or stock pot over medium heat. Sauté the onion and bell pepper until the onion softens. Add the flour and incorporate until it becomes rouxish. Add a bit more butter if need be.
  • When you have a roux add the stock, milk, and both kinds of potatoes. Bring the liquid to a boil and then lower the heat to a healthy simmer. Cook until the potatoes start to break apart and thicken the liquid (about 20 min).
  • When the potatoes have started to break down add salt and pepper to taste and toss in two handfuls of broccoli florets and let them cook until bright green and barely tender.
  • Turn off the heat and let the soup cool for just a few minutes. Then transfer in batches to blender and blend until smooth. Leave the last batch in the pot for a slightly chunkier texture.
  • Add the pureed soup back to the pot and turn the heat back on.
  • Add the final handful of florets to the finished soup and cook until bright green and just tender. Add the chopped fresh parsley.
  • Ladle the soup into soup plates or deep bowls and serve with the cheddar and green onions sprinkled over the top and a grind of fresh black pepper.

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Reviews

  1. Made for Belly Warmers January Event. Its smooth,fresh,creamy and SO Delicious!! I did'nt add grated cheese to the top...just some ghopped green onion.It was just a wonderful heart-warming meal.
     
  2. This is the first homemade soup that I actually liked! I'm not a fan of the "blend everything together after you cook it" soups, it tastes like I'm eating baby food. But this soup introduced the idea that you can just blend a portion of it in order to get a nice smooth base, while still having nice potato and broccoli chunks. Awesome!
     
  3. Very tasty!
     
  4. Such a pretty soup! I love the colors, the texture, and most of all the taste. I did a couple of things different -- instead of using all florets, I used the trimmed and chopped broccoli stalks and cooked them along with the potatoes. Then I just used a generous handful of florets for the finished soup, saving the rest of the florets for dinner another night. I used soy milk and chicken-flavored broth, and totally forgot the parsley, silly me. The end result was wonderful and filling. It makes a lot of soup - I may think about cutting it in half next time.
     
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Tweaks

  1. Such a pretty soup! I love the colors, the texture, and most of all the taste. I did a couple of things different -- instead of using all florets, I used the trimmed and chopped broccoli stalks and cooked them along with the potatoes. Then I just used a generous handful of florets for the finished soup, saving the rest of the florets for dinner another night. I used soy milk and chicken-flavored broth, and totally forgot the parsley, silly me. The end result was wonderful and filling. It makes a lot of soup - I may think about cutting it in half next time.
     

RECIPE SUBMITTED BY

I'm 26, married with two four legged children:-). My husband and I love to spend time playing scrabble, riding our bikes, messing around with our dogs and in general enjoying life. We just joined our local Adult Kickball league so we're both excited about that! We do have to figure out ways to work off all the yummy food I make from 'Zaar after all:-)
 
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