The Best Broccoli Potato Soup For 2020
How to Prepare Broccoli Potato Soup
- 2 T butter
- 1 cup diced yellow onion
- 1 garlic clove minced
- 3 potatoes, chopped. (it came out to about 3 3/4 cups for me)
- 4 cups low sodium chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups chopped broccoli
- 1 cup half and half
- 2 cups grated cheddar cheese
Melt the butter in a saucepan over medium heat. Add onions and simmer for 4-5 minutes or until transparent. Add the garlic and cook for another minute. Add the potatoes to the pan and chicken broth 4 cups. Bring to a boil and focus on medium. Cook for 9 minutes until the potatoes are tender. (Depending on the size or size of your chopped potatoes, the potatoes will be soft.)
Remove from fire. Pick up 1 1/2 -2 cups of soup and potatoes carefully. Set aside. Using an immersion blender, carefully mix the contents in the dish. I do not talk much about myself, I like a thicker soup. I probably mixed everything up for 10-15 seconds. If you do not have a hand blender, skip this step. The soup is excellent without a hand blender!
Put the 2 cups reserved potatoes and the soup in the pan. Now add broccoli, salt, pepper and half of it. Bring to a boil and cook for 5-6 minutes or until broccoli is firmer (but not softened).
Remove from fire. Add the cheese mixture until it melts. Serve immediately. Add more cheese if desired.
I like when broccoli is still a bit crunchy. I never cook my broccoli until it’s super sweet. You want broccoli to always have a bright green color. I discovered that cooking broccoli does not take long. But you cook it according to your tastes.