Two-Potato Soup With Broccoli Recipe

Name: Two-Potato Soup With Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large vidalia onion, medium dice; 1 large red bell peppers or 1 large orange bell pepper, small dice; 3 tablespoons butter; 3 tablespoons flour; 3 cups roasted vegetable stock or 3 cups chicken stock; 2 cups milk (anywhere between whole and 1%); 6 medium red potatoes, peeled and cubed; 1 large sweet potato, peeled and cubed; 2 cups broccoli florets; 3 tablespoons fresh parsley, chopped; salt and pepper; grated sharp cheddar cheese; diced spring onion

Servings: persons

1 large vidalia onion, medium dice
1 large red bell peppers or 1 large orange bell pepper, small dice
3 tablespoons butter
3 tablespoons flour
3 cups roasted vegetable stock or 3 cups chicken stock
2 cups milk (anywhere between whole and 1%)
6 medium red potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
2 cups broccoli florets
3 tablespoons fresh parsley, chopped
salt and pepper
grated sharp cheddar cheese
diced spring onion

1
Melt the butter in a dutch oven or stock pot over medium heat.
2
Saute the onion and bell pepper until the onion softens.
3
Add the flour and incorporate until it becomes rouxish.
4
Add a bit more butter if need be.
5
When you have a roux add the stock, milk, and both kinds of potatoes.
6
Bring the liquid to a boil and then lower the heat to a healthy simmer.
7
Cook until the potatoes start to break apart and thicken the liquid (about 20 min).
8
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.
9
Turn off the heat and let the soup cool for just a few minutes.
10
Then transfer in batches to blender and blend until smooth.
11
Leave the last batch in the pot for a slightly chunkier texture.
12
Add the pureed soup back to the pot and turn the heat back on.
13
Add the final handful of florets to the finished soup and cook until bright green and just tender.
14
Add the chopped fresh parsley.
15
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.

664

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large vidalia onion, medium dice, 1 large red bell peppers or 1 large orange bell pepper, small dice, 3 tablespoons butter, 3 tablespoons flour, and more.

Yes, Two-Potato Soup With Broccoli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Two-Potato Soup With Broccoli

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