Saturday, December 5, 2009

Red Potato and Broccoli Soup

I feel like I have way too many soup recipes. In fact, I know that I do. But soup is just so good. Soup is like a bowl of warm hugs. It requests you wear your most comfortable sweatshirt and socks. It prefers to be eaten on the couch under a blanket. It loves the company of a warm, buttered biscuit or a soft dinner roll. It is flexible and is willing to spend a day or two in the refrigerator until you can warm it through again. It likes a good movie and a snowy night. Forget dogs, soup is man's best friend.


Here is a creamy potato soup made with red potatoes instead of the traditional russets normally used in potato soup. Then there are little gems of bright green broccoli throughout. For the cheese lovers among us, which I know are most of you, at the end of cooking, stir in a cup of shredded cheddar cheese into the soup instead of just garnishing with cheese. It will add a nice cheesy zing you cheese people like.



1 head broccoli, cut into bite-size florets
2 Tbsp olive oil
2 Tbsp butter
1 onion, diced
1 1/2 tsp kosher salt
A few grinds black pepper
3 garlic cloves, minced
1 tsp thyme
6-8 red potatoes, cut into 1 inch chunks
6-8 cups chicken or vegetable stock, enough to cover the potatoes
1/2 cup heavy cream
Shredded cheddar cheese for serving

In a steaming basket or pan, steam the broccoli until just fork tender, about 10 minutes. Set aside.

In a large pot, add olive oil and butter. Once the oil runs quickly in the pan and the butter is melted, add onion, salt and pepper. Stir well and saute until lightly browned. Add garlic and thyme and saute for one minute more. Add the potatoes and stock. Turn heat to high and bring to a boil. Boil for 10-15 minutes, or until the potatoes are fork tender. Remove pot from heat and using a potato masher, mash the potatoes until small chunks remain and the soup is thickened.

Stir in steamed broccoli and heavy cream. Taste and season with additional salt and pepper if needed. Serve with cheddar cheese on top of each serving.

Yields 6 servings.

Rookie's Notes: I debated cooking the broccoli in the soup, but I didn't think it would work well because the soup is quite thick. And I didn't want the broccoli to get overcooked and too soft. So it is steamed separately and then stirred in.

I didn't peel the red potatoes because I like the texture they add. Do what you will.

FYI, I am working on a dynamite post about how to make soup out of anything. I am pretty excited about it. I know, pathetic. I am excited about a post about soup. My life must be so dull. Anyways, it's going to be good. Look out for it.

One more thing, I just thought I should tell you that right now, I am feeling this baby kick for the first time. And I love it. I forgot how fun that first kick feels. Just a light flutter. In 2 weeks, I go to the doctor for the first time. Should be finding out who this little baby is. Jack claims it is a girl. Ethan claims boy. Van just says baby. Me? I truly don't know. I am so excited to find out.

13 comments:

Taryn said...

I LOVE homemade soup. I too have been making several pots of soup lately.

Kalli Ko said...

Pretty much all we eat in the winter is soup, and if you complain you get none.

Triple excited about your wee one. I could wax mushy right now but I'll spare you the deets.

Ashley Thalman said...

I'm excited for babes too. Who is shehe? What does heshe want for dinner? When will shehe arrive?

Also, you couldn't possibly have too many soup recipes, impossible. It is the only thing I want consistently. Soup is the best food.

rabidrunner said...

No such thing as too much soup. Or too many baby kicks.

Every so often, I see a pregnant woman and long, long, LONG for the kicking. I miss the kicking. The only thing about babies that I miss. Strange, yes?

(So debated many minutes over whether to use "woman" or "lady" or "girl" when referring to the pregnant lady. Woman doesn't see right but neither do the others.)

Scate said...

My grandmother is known for her "everything" soup. Using what she has onhand - she makes a FANTASTIC soup that is a little different everytime.

Now - I save things for soup like she does. She even keeps a rubbermaid in the freezer that gets the juice from canned veggies thrown in - and adds to it until the next batch. It adds a nice flavor when making the broth.

I'll be interested in see what you come up with!

Sweet Pea Chef said...

First kicks--a true miracle. It is one of those "so amazing to be a woman" moments. Enjoy.

I have a like love affair with soup. I think SPH has about had it with soup, but I just crave any and all soups this time of year. I can't wait to see your "make anything into soup" post!

Mike and Jill said...

Argh! I wish I had turned on my computer before I did my grocery shopping this morning-this would've been on the top of my list! I'm sure I'll find another reason to hit the store this week.
And I'm SO excited to find out what you're having too! I can't hardly wait.
j

Jelli Bean said...

My husband would like this soup a lot, and he´s definitely NOT the soup type. His favorite is Quizno´s broccoli cheddar. I must never show him this recipe or he´ll never force himself through my broth-only, no-cheese version again.

jenn king said...

sounds perfect!

[Morgan] said...
This comment has been removed by the author.
[Morgan] said...

RED potatoes. i want to know why we grow anything else. i only do RED if i have the choice.
too many soup recipes? bah!

Ingrid said...

I just made potato soup on Monday and the weekend before broccoli cheddar. My children loved each one and am certain they'd love the two together. Double yum!
~ingrid

Jess Hammond said...

Hi, New commenter here.
I made this soup last night and it was very tasty.
The smell of the garlic and thyme hitting the hot oil and butter was very cozy.
I should have bought bigger potatoes. My liquid to potato ratio was a little off so I just ladled some of the liquid out.
It's a good recipe to personalize with different touches. Thanks.