Broccoli potato soup
Broccoli potato soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, broccoli potato soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Add the potato and broccoli to the pan and stir. Add the chicken stock and bring. This is a chunky Broccoli and Potato in a thick and creamy soup broth that's made with no cream. For a hit of protein, add some prawns/shrimp or shredded chicken.

Broccoli potato soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Broccoli potato soup is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have broccoli potato soup using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Broccoli potato soup:
  1. Prepare broccoli
  2. Get potatoes
  3. Make ready small onion (chopped)
  4. Prepare garlics (chopped)
  5. Make ready whipping cream
  6. Get chicken stock
  7. Prepare Olive oil
  8. Take Salt
  9. Get Black pepper

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. In a large stock pot saute onion in butter. Add potatoes, water and stock cubes.

Instructions to make Broccoli potato soup:
  1. Medium heat, put the garlics and onion with olive oil. Stir frying until the onion become transparent.
  2. Put the potatoes and the stem of broccoli. Stir fry a bit, with some salt and pepper. Pour the chicken stock and turn to small heat, cover and simmer until the potatoes are softened.
  3. Blend the mixture with blender. Until it become smooth.
  4. Put the broccoli florets and simmer for 5 mins. Pour the whipping cream into the soup, and some salt and pepper if needed.

In a large stock pot saute onion in butter. Add potatoes, water and stock cubes. Remove tough outer skin of broccoli stems and cook broccoli. Once the broccoli and potato is very soft, transfer the contents of the pan to a blender and blitz into a smooth soup. Heat olive oil in a large pot over medium-high heat.

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