She Strengthens

Creamy Broccoli and Potato Soup Recipe

A Hearty Winter Delight

As the temperatures drop, our bodies crave comforting, nourishing foods that warm us from the inside out. This creamy broccoli and potato soup is just the ticket, with a velvety texture and a burst of flavor that will leave you wanting more.

The Perfect Combination

Broccoli and cheese are a match made in heaven, much like peanut butter and jelly. Adding potatoes and sour cream takes this soup to the next level, creating a rich, satisfying meal that’s perfect for a chilly winter evening.

Easy to Prepare

This recipe yields 4-6 servings and can be prepared in just 1 hour and 10 minutes. With only 10 ingredients, it’s an easy and affordable option for a weeknight dinner or weekend lunch.

Ingredients

• 1 1/2 pounds broccoli (about 1 large head)
• 1 tablespoon olive oil
• 1/2 medium yellow onion, medium dice
• Kosher salt
• Freshly ground black pepper
• 1 medium russet potato (about 8 ounces)
• 2 cups low-sodium chicken broth or water
• 2 cups water
• 2 cups shredded sharp cheddar cheese (about 5 ounces)
• 2 tablespoons sour cream

Let’s Get Started!

Begin by preparing the broccoli. Remove the florets from the head and cut them into 1-inch pieces. Divide them into two bowls, setting half aside for later. Next, trim the woody outer layer from the stalk using a vegetable peeler, and cut it into 1-inch pieces. Add these to the large bowl with the florets.

Sautéing the Onion

Heat the olive oil in a large saucepan over medium heat until it shimmers. Add the diced onion, seasoning with salt and pepper, and cook until softened, stirring occasionally. This should take about 5 minutes.

Adding the Potato and Broth

Meanwhile, peel and dice the potato into 1-inch pieces. Add these to the saucepan, along with the chicken broth, water, and reserved broccoli stalks and florets. Season with salt and pepper, and bring to a boil over high heat. Reduce the heat to low and simmer for 20 minutes, or until the potato pieces and broccoli stalks are tender.

Blending and Finishing

Using a blender, purée the soup in batches until smooth. Return the blended soup to a clean saucepan and add the reserved broccoli florets. Simmer for an additional 10 minutes, or until the florets are tender. Finally, stir in the shredded cheese and sour cream. Taste and adjust the seasoning as needed.

Serve and Enjoy!

This creamy broccoli and potato soup is a true winter comfort food. Serve hot, garnished with chopped chives or scallions, and enjoy the warmth and nourishment it brings to your table.