Vibrant Broccoli Potato Soup: A Nutritious & Creamy Delight
Vibrant Broccoli Potato Soup: A Nutritious & Creamy Delight
How to Make Creamy Broccoli Potato Soup
Experience the comforting, hearty richness of potato soup infused with the vibrant goodness of broccoli. This soup offers a delightful blend of creamy texture and earthy flavors. Broccoli, a recognized superfood, is packed with antioxidants and offers numerous health benefits, making this soup both delicious and incredibly nutritious. By pureeing the broccoli, you achieve a smooth, inviting green hue and a texture that even picky eaters will adore. For an extra layer of decadence and flavor, a sprinkle of Parmigiano Reggiano or Parmesan cheese is highly recommended, though the soup is wonderfully satisfying even without it. Perfect as a light breakfast, a wholesome snack, or a comforting late-night treat, this Broccoli Potato Soup is easy to make and a joy to savor.
Soup Base- 3 medium potatoes
- 1 head of broccoli (approx. 200g)
- 600ml milk
- 100ml heavy cream (or whipping cream)
- 100ml reserved potato cooking water (for adjusting consistency)
- 1 slice cheddar cheese
- Generous amount of Parmigiano Reggiano or grated Parmesan cheese (for garnish)
- 1/2 tsp salt (or to taste)
- Pinch of black pepper (for garnish)
For Blanching Broccoli- 1L water
- 1/2 Tbsp salt
For Boiling Potatoes- 500ml water
- 1/4 tsp salt
- 1L water
- 1/2 Tbsp salt
For Boiling Potatoes- 500ml water
- 1/4 tsp salt
Cooking Instructions
Step 1
Begin by washing the broccoli thoroughly. In a separate bowl, bring 1L of water to a boil and add 1/2 Tbsp of salt. You can also add a splash of vinegar to the water before boiling for extra sanitization. Submerge the broccoli florets in this boiling water for about 20 seconds, just enough to brighten their color. Immediately transfer them to an ice bath or rinse with cold water to stop the cooking process. Drain well. This quick blanching preserves the broccoli’s vibrant green color and nutrients.
Step 2
Peel the potatoes and cut them into roughly 6-8 uniform pieces, about 2-3 cm in size, for even cooking.
Step 3
Place the cut potatoes in a pot with 500ml of water and 1/4 tsp of salt. Cover and bring to a boil, then simmer until the potatoes are very tender and easily pierced with a fork. Reserve about 100ml of the potato cooking water before draining the rest; this liquid will be used later to achieve the perfect soup consistency.
Step 4
Transfer the cooked potatoes and the blanched broccoli florets to a blender or food processor. Add the 600ml of milk and blend until the mixture is completely smooth and creamy. You may need to scrape down the sides of the blender a few times.
Step 5
Pour the blended mixture back into the pot. Stir in the slice of cheddar cheese and the 100ml of heavy cream. Heat over medium-high heat, stirring frequently to prevent sticking. Bring the soup to a gentle simmer and cook for a few minutes until the cheese has melted and the soup is heated through. Season with salt to taste, remembering that the cheese will add some saltiness.
Step 6
Ladle the hot soup into serving bowls. For an extra touch of flavor and visual appeal, garnish generously with grated Parmigiano Reggiano or Parmesan cheese and a sprinkle of black pepper. Serve immediately and enjoy this creamy, nutritious soup.
