Clear soups aren’t my thing. I like my soup to be either thick or chunky, or both. And the easiest way to make rich thick soup is to puree vegetables. The “proper” way of making this creamed broccoli and potato soup is to boil the broccoli and potatoes then puree them with broth to create a thick soup. I debated whether to post this entry using the traditional recipe then decided I shouldn’t because that wasn’t how I cooked the soup. Rather, I used leftover mashed potatoes that already contained butter and sour cream. So, that’s how I am going to describe the cooking procedure to you. At the end of the entry, however, you will find the alternative method just in case you want to make this soup and you don’t have leftover mashed potatoes.
This recipe serves 4 to 6 persons. Adjust the amount of ingredients if you need more, or less, soup.
- 2 heads of broccoli, about 500 grams, cut into florets
- 8 to 10 c. of chicken broth
- 6 cloves of garlic, crushed
- 1 large onion, diced
- 2 c. of prepared mashed potatoes
- salt and pepper
- grated cheese, to serve
- Simmer the broccoli florets, garlic and onion in the chicken broth for 10 minutes.
- While the broccoli simmers, dump your prepared mashed potatoes in the blender and add about a cup and a half of chicken broth. Puree.
- When the broccoli has simmered for 10 minutes, scoop them out (including the onion and garlic) and add to the blender. If you want to serve your soup garnished with broccoli florets, reserve a few pieces. Pour in more broth to make sure that the motor runs smoothly. Puree for about a minute until no large pieces remain. Pour the contents of the blender back into the pot, season with salt and pepper, and heat the soup until it simmers.
- To serve the creamed broccoli and potato soup, ladle the soup into individual soup bowls, add the reserved broccoli florets or top with grated cheese.