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Photo Credit
Sam Jones/Quinn Brein
Yield
4 to 6 servings
Category
Soups, Stews, Chowders
Course
Soup
Sources
Yankee Magazine
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This hearty potato and broccoli soup is a longtime favorite. One reader’s comments say it best: “Simple, quick, anddelicious!”
Ingredients
4 cups peeled and diced all-purpose potatoes (about 4 medium)
2 cups chicken stock or 2 chicken bouillon cubes and 2 cups water
1 large head broccoli, stalks removed, roughly chopped
1 cup milk
1 cup light cream
1 cup grated cheddar cheese or 6 slices American cheese
Salt and pepper to taste
1 tablespoon butter (optional)
Instructions
In a medium saucepan, cook potatoes in lightly salted water, covered, 10 to 15 minutes, until tender. In a large saucepan, combine the chicken stock (or dissolve bouillon cubes in water over medium heat) and broccoli. Cook, covered, about 10 minutes, until broccoli is very tender. Remove from heat. Using a large spoon, chop the broccoli into fairly small pieces against the side of thepot.
Drain the potatoes. Place about 1 cup potatoes on a saucer and mash well with a fork. (These will thicken the soup.) Add the mashed potatoes and remaining chopped cooked potatoes to the broccoli mixture, along with the milk and cream. Heat gently until hot but not boiling. Add the cheese and stir gently until melted and well blended. Season the soup with salt and pepper to taste; add the butter, ifnecessary.
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The Almanac Chefs
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Comments
Add a Comment
My family has lived for several generations in Aroostook county Maine where schools still close In the fall for the potato harvest. I was wondering if the origin of this recipe is that region of Maine. They grow broccoli there, as well.
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It isindeed!
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There must be some mental telepathy going on. Being an bachelor (and cook for myself to survive) I like Potato Soup. Just opened and consumed a can of it. Then did a internet search for Potato recipes and downloaded a couple. OFA today sent me their recipe (telepathy?). I'll experiment making it from scratch. Noticed onions (and / or garlic) are not included. Will add as the canned soup incorporated it and was a nice blending. Will experiment with amounts and bacon or sausage might also be nice. Given time to produce, will eliminate the canned stuff. Thanks.
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This sounds wonderful. Another recipe I need to try. Love your soup recipes!
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Family and I loved this soup! It was a bit too thick—so I added about 2 cups of the potato water to it. Delicious! Only complaint: Doesn’t make enough! I will double the recipe next time!
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Yes I was just thinking about starting the potatoes in water and/or stock, add chopped broccoli, and when veggies are tender, mash some of the potatoes and stir in the milk.
you could still easily drain off a few cups of water before adding stock and milk for a thicker soup, as I believe the recipe is aimed for.
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For those wanting or needing to avoid dairy in this soup. I would substitute Ripple Milk and Ripple Half and Half. It's made from white pea protein and wonderful as a substitute when cooking and in coffee. I have made mashed potatoes with it and they were yummy!
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I’ve made this recipe a few times. It is really delicious, filling and easy to make. Thank you
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I do not eat potatoes, but I was wondering if I could sub radishes for the potatoes since cooked radishes taste a lot like potatoes.
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What can I substitute for the milk and cream ?
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