Jennifer Barnes Quick Beef and Potato Soup

Potato broccoli soup is a archetype cold-conditions soup that has a creamy texture from the potatoes without tons of added cream!

We love a smashing broccoli soup and of course, a flossy potato soup is the ultimate comfort food. Together broccoli and potatoes make an amazing repast.

Why We Beloved this Soup

• It uses elementary ingredientsthat I usually have on hand.
• Most are inexpensive pantry ingredients meaning it's a nifty style to feed a crowd on a budget.
• Potatoes add together to the flossy texture without adding a lot of extra fatty.
• This is a meatless main simply great with added leftovers similar shrimp or chicken.
• It keeps for about five days in the fridge and reheats well for lunches.

Peak it with homemade croutons or serve with garlic bread for dipping. Yes, please!

Ingredients and Variations

BROCCOLI Broccoli (and onions & celery) are cooked in a chicken goop base. If time is curt, frozen broccoli works simply also!

POTATOES We love russet or baking potatoes in this recipe because they're nice and starchy. Be sure to pare them first. Waxy thin skinned potatoes (like Yukon gold) volition work and you lot tin can skip peeling.

Cream Since the potatoes are blended, you lot only need a little bit of foam to make this rich soup! Non-dairy creams/milks work well as well.

How to Make Potato Broccoli Soup

1. Sauté onion & celery in butter, add potatoes & broth. Cover & simmer, add broccoli, comprehend & melt again.
2. Remove 1 cup of broccoli & potatoes; set aside.

3. Using an immersion blender, blend remaining soup in the pot until smooth.
4. Render everything to pot, stir in both cheeses until melted.

PRO TIP: If an immersion blender (hand blender) is unavailable, cascade the soup into a countertop blender instead. Exist sure you don't seal the lid and allow the steam to escape.

Crock Pot:

1. Sauté onion & celery in butter in a pan until softened, about 3 to 4 minutes.
2. Add all ingredients to Crock Pot, stir, & cover. Cook on high for iii hours or on low for 5 or until potatoes are tender.
3. Stir in cheeses & encompass. Cook another thirty minutes or until cheeses are melted & soup is creamy.
4. Garnish with actress cheese before serving.

Instant Pot:

1. Set instant pot to sauté, cook onion & celery in butter until softened, virtually iii to 4 minutes.
2. Add together remaining ingredients except cheeses, cover, & attack loftier for vi minutes. Allow a natural release of steam.
3. Stir in both the cheeses until melted & the soup is creamy.
4. Garnish with extra cheese earlier serving.

Leftovers

• Go along soup in a covered container in the refrigerator for near 5 days or freeze soup in zippered numberless with the engagement labeled on the outside.
• Lay them apartment in the freezer and when they are frozen, shop them upright to save freezer infinite.
• Tater broccoli soup volition go along in the freezer up to half dozen months.

More than Creamy Soups

• Creamy Craven Noodle Soup
• Quick Potato Corn Chowder
• Zuppa Toscana
• Ham and Potato Soup
• Flossy Tortellini Soup
• Flossy Potato Salary Soup

Did your family love this Irish potato Broccoli Soup? Be certain to leave a rating and a comment beneath!

Potato Broccoli Soup

Prep Time fifteen minutes

Cook Fourth dimension 22 minutes

Total Time 37 minutes

Servings iv servings

This filling & flavorful Potato Broccoli Soup is the perfect meatless repast for lunch or dinner!

• ▢ 1 tablespoon butter
• ▢ ane small onion diced
• ▢ one rib celery diced
• ▢ 1 clove garlic minced
• ▢ 16 ounces blistering potatoes peeled and diced, nigh ii medium potatoes
• ▢ 3 cups chicken goop
• ▢ three cups broccoli florets
• ▢ salt & pepper to taste
• ▢ ½ cup heavy cream
• ▢ ⅓ cup sharp cheddar cheese shredded
• ▢ 2 tablespoons parmesan cheese fresh

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• Cook butter in a bucket over medium estrus. Add onion & celery. Melt until softened, three-4 minutes. Stir in garlic and cook just until fragrant, almost 30 seconds.

• Add potatoes and chicken broth. Cover and simmer viii minutes.

• Add broccoli and cook until softened, most 5-6 minutes.

• Remove one cup of broccoli and potatoes and slightly chop. Set up aside.

• Using a hand blender, blend remaining soup in the pot until smooth. Add cream and simmer ane minute. Stir in reserved broccoli, potatoes, and cheeses.

• Garnish with additional cheese if desired.

Serving: ane.25 cup , Calories: 306 , Carbohydrates: 29 g , Protein: 9 g , Fat: 18 k , Saturated Fat: 11 g , Trans Fat: one g , Cholesterol: 60 mg , Sodium: 817 mg , Potassium: 916 mg , Fiber: 4 chiliad , Sugar: three g , Vitamin A: 1114 IU , Vitamin C: 81 mg , Calcium: 183 mg , Fe: 2 mg

(Diet information provided is an guess and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer, Dinner, Lunch, Side Dish, Soup

Cuisine American

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