Broccoli and Potato Soup

  • serves 4
Michael Smith
Michael Smith Chef at Home

Ease of Preparation: Easy
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

664 Ratings
Directions for: Broccoli and Potato Soup


3 Tbsp olive oil

3 onions, peeled and chopped

2 cloves garlic, peeled and chopped

6 cup chicken stock, vegetable stock or water

2 large potatoes, peeled and grated

1 head of broccoli, stems cut into chunks and florets reserved

Salt and pepper

A large pinch of nutmeg

1 cup grated cheddar cheese


1. Place a 4 quart pot over medium-high heat and add oil.

2. When it's hot, add onions and sauté until they have softened.

3. Add garlic and continue to sauté for another minute. Add stock, grated potatoes and broccoli stems.

4. Season with salt and pepper and simmer until they are tender and potatoes have broken down.

5. Add nutmeg and adjust seasoning and puree with an immersion blender or in a food processor.

6. Reheat soup prior to serving and add reserved broccoli florets and cheddar cheese.

7. Simmer for about 5 minutes, until cheese has melted and florets are tender and bright green.

8. Serve hot.

See more: Cheese, Winter, Potatoes, Vegetables, Soup, Saute, North American

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