Potato and Broccoli Soup
Prep time
Cook time
Total time
Recipe by:
Serves: 6
  • 4 large russet potatoes
  • 3 tablespoons unsalted butter
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 teaspoon minced garlic
  • ½ teaspoon white pepper
  • ½ teaspoon onion powder
  • 5 cups chicken stock
  • 2 pounds broccoli florets
  • ½ cup heavy whipping cream
  • Kosher salt
  • 1 cup grated cheddar cheese
  • 6 teaspoons chopped chives
  1. Peel the potatoes and cut into 1-inch chunks.
  2. In a large pot with a heavy lid over medium-high heat, add the butter and sauté the onion, celery, and bell pepper just until the onions turn translucent, about 5 minutes. Add the garlic, white pepper, and onion powder along with the chicken stock and bring to a boil. Lower the heat to a simmer and cover the pot. Cook until the potatoes are tender, about 35 minutes.
  3. With an immersion blender (or food processor), puree the potato mixture just until creamy with some chunks still remaining. It should be a chowder-like consistency.
  4. Add the broccoli to the soup along with the cream. Stir together, cover, and let simmer until the broccoli is tender, about 15 minutes.
  5. Season with salt to taste.
  6. Ladle into bowls and garnish with cheese and chives.
I buy the florets of broccoli pre-packaged, but if you use the whole broccoli, be sure to separate the florets and discard the tough stem end. Chicken stock has salt, so taste before you add additional salt at the end.
Recipe by Acadiana Table at https://www.acadianatable.com/2019/01/28/potato-broccoli-soup/