Broccoli potato soup
I love broccoli cheese soup. It’s creamy and comforting and delicious. However, my husband recently started avoiding dairy, so a cream based soup filled with cheese is sort of out of the question. Fortunately, with a little looking around and some modifications I managed an excellent dairy free substitute.
- 1 Tablespoon olive oil
- 1 Onion, chopped
- 2 cloves garlic, minced
- 1 1/2 to 2 lbs thick stemmed broccoli, stems peeled and diced, tops cut into pieces
- 1 1/2 lbs yukon gold potatoes, peeled and cut into 1 inch cubes
- 3 cans (5-6 cups) chicken broth or vegetable broth
- 3 cups water
(There’s a lot of chopping to do.)
First, saute the onion and garlic in the olive oil until the onion is soft. Then add the diced broccoli stems, half of the potatoes, the broth, and the water. Bring to a boil, then reduce heat and simmer until the broccoli and potatoes are tender.
Meanwhile, put the broccoli florets and the rest of the potatoes in a pot of water to cook. Bring to a boil, then reduce heat and simmer.
When the broccoli stems and potatoes are tender, use an immersion blender to puree the soup smooth. Add the broccoli florets and the rest of the potatoes as soon as they are tender. Salt and pepper to taste.
Pureeing the potatoes and broccoli stems gives the soup a nice creamy base without using any milk or cream, and the yukon gold potatoes give it a nice buttery taste. Using vegetable broth makes the soup vegan, or you can go the other direction and sprinkle cheese on the soup when you serve it. Either way, YUM!
Do you have a favorite broccoli soup recipe?