Recipes Soups Vegetable Soups Potato Soups Broccoli and Potato Soup 5.0 (4,885) 16 Reviews This delightful broccoli-potato soup is the best of both worlds — at once creamy with its pureed potato base, and chunky with vibrant green broccoli florets laced throughout. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on April 21, 2023 Rate PRINT Share Active Time: 10 mins Total Time: 30 mins Yield: 4 servings The bright green broccoli florets floating on top of this hearty potato and broccoli soup make it especially eye-catching, but it's the broccoli stems that do the real work. They're cooked with the potatoes and then pureed to form a creamy base. When you're prepping the vegetables, make sure to keep the florets and stems separate, since they're added at different times in the recipe. A final sprinkle of grated Parmesan cheese gives the soup an extra savory touch. As mentioned in the notes below, you can also add the florets earlier in the process and puree everything for a completely smooth soup. If you go this route, you may want to serve the soup with crunchy, garlicky croutons or crumbled bits of crisp bacon for a touch of textural contrast. Ingredients 2 tablespoons butter 1 onion, chopped 2 garlic cloves, minced 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart) 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes 3 cups canned low-sodium chicken broth or homemade stock 3 cups water 1 3/4 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup grated Parmesan cheese, divided Directions Cara Cormack Gather the ingredients. Cara Cormack In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes. Cara Cormack Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes. Cara Cormack In a food processor or blender, pulse the soup to a coarse puree. Cara Cormack Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Cara Cormack Stir 1/4 cup of the grated Parmesan into the soup; serve the soup topped with the remaining cheese. Cara Cormack Variation If you'd prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth. This would also make a great first course for six people. Suggested pairing Pinot Grigio is the all-purpose Italian white. Its full body matches the creaminess of this soup, while its high acidity offers contrast. The relatively neutral taste of the wine allows the soup's subtle flavors to come through. No wonder Pinot Grigio is so popular. Originally appeared: February 2013 Rate It Print