broccoli and potato soup
You’ll find many creamy broccoli soups are made with a roux, being melted butter mixed with flour which thickens the soup, then broccoli pieces are tossed in and cooked in that thickened soup.
I prefer making broccoli soup by cooking the broccoli until soft then blitzing it up to make a naturally thick and creamy soup. This way you actually get lovely broccoli flavour in the soup, rather than a generic creamy broth with bits of broccoli in it. Bonus is that it’s healthier!
Cream is optional! Does it make it tastier? Of course it does! Anyone who tells you otherwise is outright lying. It adds a layer of richness that you don’t get if you skip it or use milk instead.
But I make it without cream most of the time because cream isn’t part of my standard weekly shop. Still delicious, still creamy, still cheesy – just better for your waistline!
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Juss notes: another Nagi hit!
ingredients
1 tbsp (15g) butter (or olive oil)
2 garlic cloves, minced
1 onion , diced (brown, white yellow)
4 cups (1 litre) chicken broth / stock , low sodium (or veg stock)
1½ cups water
700g / 1.4lb broccoli florets (2 large broccoli + diced peeled stem, Note 1)
2 potatoes , peeled and diced into 1.5cm / 2/3" cubes
¾ tsp cooking salt / kosher salt
¼ tsp black pepper
1½ cups cheddar cheese , shredded (or other cheese of choice)
(Optional) ¾ cup cream or milk
Note 1: Cut/break florets off, then cut the thick skin off the stem and dice into small pieces, then throw them into the pot too.2 large broccoli heads yields about 700g/1.4lb of broccoli (including stems). Can also use frozen broccoli.
steps
Melt butter in a large pot over medium high heat. Add onion and garlic, saute for 2 minutes until onion is softened.
Add broth/ water, broccoli, potato, salt and pepper. Bring to simmer, then place the lid on, turn the heat down to medium high and cook for 20 minutes or until the broccoli is soft.
Turn stove off (but leave on stove). Puree using a stick blender until smooth (Note 2).
Stir in cream, then add cheese a handful at a time, stirring in between to melt.
Taste and add more salt if desired.
Ladle into bowls. Drizzle with cream and top with extra grated cheese, if desired.
Note: Storage – keeps perfectly in the fridge for 4 to 5 days, and freezes 100% perfectly for months (my standard rule is 3 months).
