Potato and Broccoli Soup

Name: Potato and Broccoli Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Quebecois
Ingredients: 2 tablespoons olive oil; 1 onion (chopped); 2 cloves garlic (minced); 3 potatoes (peeled and diced); 500 g broccoli florets; 4 cups vegetable broth; 1 cup milk; 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (to taste)

50 min 4 servings Easy

All Recipes

A creamy and comforting potato and broccoli soup by Helene Laurendeau.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Easy

Helene Laurendeau's Potato and Broccoli Soup is a delightful way to enjoy a comforting bowl of soup that is both nourishing and flavourful. With its creamy texture and hearty ingredients, this soup makes for a satisfying meal on a chilly day. This recipe combines the earthy taste of potatoes with the fresh, green flavour of broccoli, creating a harmonious blend that is both nutritious and delicious. The soup is simple to prepare, making it perfect for a weeknight dinner or a cozy weekend lunch.

Instructions

Sauté the onions and garlic

Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 5 minutes.

Pro tip: Stir frequently to prevent the garlic from burning.

Cook the potatoes

Add the diced potatoes to the pot and stir for 2 minutes, coating them with the oil and aromatics.

Add the broth

Pour in the vegetable broth and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the potatoes are tender.

Pro tip: Check the potatoes for doneness by piercing them with a fork.

Add the broccoli

Add the broccoli florets to the pot and continue cooking for another 5 minutes, until the broccoli is tender and bright green.

Blend the soup

Remove the pot from heat. Use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and blend in batches using a countertop blender.

Pro tip: Be cautious of hot steam when blending.

Finish with milk

Return the pot to low heat and stir in the milk. Season with salt and pepper, adjusting to taste. Heat through but do not boil.

Pro tip: For a richer taste, use cream instead of milk.

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Tips & Tricks

Use a blender for a smooth texture, but let the soup cool slightly before blending to avoid steam burns.
Adjust the seasoning after blending to suit your taste.
Garnish with freshly chopped chives or a dollop of sour cream for added flavour.

Frequently Asked Questions

How do I make a creamy potato and broccoli soup?

To make a creamy soup, blend the cooked vegetables with an immersion blender or in batches using a regular blender.

Can I substitute the milk with a non-dairy alternative?

Yes, you can substitute with almond milk or coconut milk for a non-dairy version.

How long does the soup last in the fridge?

The soup can be stored in the fridge for up to three days.

Can this soup be frozen?

Yes, you can freeze the soup for up to three months. Let it cool completely before transferring it to a freezer-safe container.

What can I serve with potato and broccoli soup?

Serve with crusty bread or a light salad for a complete meal.

Serving Suggestions

Serve this potato and broccoli soup with crusty bread for a complete meal. Pair it with a light salad for a balanced lunch. You can make this soup ahead of time and store it in the fridge for up to three days. Reheat gently on the stove over medium heat, stirring occasionally.