cheesy broccoli potato soup

2010 March 12

Growing up, my dad made potato soup and broccoli soup; either one for dinner and I was a happy camper.  To this day, when I visit home, my dad will make this delicious soup, which to me is comfort food.  Now, my brother has kids and seeing that they, just like me, are so satisfied with this wonderful meal, makes me smile.  Now that I’ve moved out and started a family of my own, I often find myself needing the comfort of  “home.”  Today, I just couldn’t decide….potato or broccoli soup, which will it be?  Wanting the best of both, I brought them together!!!   I would of loved to serve this in a bread bowl (Panera style), but trying to keep it on the lighter side, I made some tasty oven-baked croutons instead. Here’s my interpretation of the best of both…cheesy broccoli potato soup.

cheesy broccoli potato soup-6


You’ll Need:

1 Small Onion

1.5-2 Small Potatoes

2 cups Broccoli (I like to cut the stems off, mainly leaving just the florets)

4-5 oz. Swiss/Gruyere cheese cut in small cubes (this depending on how cheesy you’d like it!)

1/4 c. half & half ( you can use heavy cream if you’d like)

32 oz. Chicken Stock

1Tbsp. Olive oil

1/4 tsp. Rosemary- optional

1/2 tsp. Garlic powder

1/2 tsp. Chili powder

2 tsp. Salt & Pepper ( taste as you go to see what you like)

2tsp. Cornstarch

4tsp. Water

Directions: (this is the hard part, I kind of just eyeball it…) here it goes,

Place finely chopped onions and rosemary into 4 qt. sauce pan with 1 Tbsp. of hot olive oil. Cook onions until translucent, be sure not to brown them.  While onions are cooking, cut potatoes into bite sized pieces.  After onions have become translucent, put potatoes in pot and pour all of chicken stock in and bring to a boil. At this time, you should add salt, pepper, garlic powder, and chili powder. Cook the potatoes until tender and easy to bite through, but keep their shape. About 5-7 minutes before potatoes are done, I like to add the broccoli into the soup.  Test broccoli for the tenderness, it should be firm, yet easy to bite.  Remove from heat and let cool for about 5 minutes.  While cooling, mix together 2tsp. corn starch with 4 tsp of water and mix until it’s well combined.  Add cornstarch mixture to soup and stir till it’s mixed well.  At this time you may stir in the half & half.  Let cool about another 2-3 minutes before adding the cheese.  If added too early, it will clump at the bottom.  Serve hot with croutons!  Eat and Enjoy….


You’ll Need:

1 small baguette

olive oil

salt & pepper


Heat oven on “Hi Broil”.  Cut baguette into bite size cubes and place in zip lock bag.  Drizzle with olive oil and sprinkle with salt and pepper.  Close bag and shake.  Place on baking sheet and bake in oven until bread is golden brown.  Place a few on top of your hot bowl of soup and dig in!!!!

What’s your favorite comfort food?  Please share!


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