Potato and Broccoli Soup

This soup is also terrific when serve cold. Season with additional salt and pepper after it cools.

  • Active:
  • Total Time:
  • Servings: Makes about 10 cups


  • 2 tablespoons extra-virgin olive oil
  • 2 medium onions, chopped
  • 5 garlic cloves, minced
  • Kosher salt
  • Freshly ground black pepper
  • 8 cups chicken stock
  • 3 pounds baking potatoes
  • 1 pound broccoli, chopped

How to make this recipe

  1. In a large heavy pot, heat the oil over medium high heat until hot. Stir in the onions, garlic, and 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 6 to 8 minutes. Peel and dice the potatoes. Stir in the stock, potatoes, and broccoli, then bring to a gentle boil. Cook, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. In a blender, puree the soup in batches until smooth. Season the soup with salt and pepper to taste and serve.

Contributed By Photo © Ian Knauer Published September 2014

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