Potato Broccoli Soup

Every Monday we have soup and sandwiches for supper. I use the bones from the chicken we enjoyed with our Jiggs Dinner (a Newfoundland traditional meal) the night before to make broth for the soup, this routine brings so much comfort to us as a family, keeping traditions going that our parents and grandparents did before us. We typically ask the kids what kind of soup they would like mama to make and during the summer and fall they almost always ask for my Roasted Vegetable Soup using vegetables collected from our home garden, but lately (the last 7 Mondays!) they have been asking for my absolute favorite, Potato Broccoli Soup. It is simple to make, comforting and delicious. This soup is great served with a grilled cheese or ham and lettuce sandwich any day of the week and freezes well for meal prep! On that note, if you grow your own broccoli this is a great way to preserve any extras for winter months, we made 5 large stock pots this summer and froze to enjoy later, what a lifesaver on days when we have colds or simply no time to make dinner!

Also, lets not skip the part where I mention that my kids are actually asking for broccoli! A vegetable that would typically be ignored on their plate if served up any other way, so in that way I consider this soup to be sort of magical. What a wonderfully simple way to incorporate greens into any diet, adults and kids alike!

Okay, so now that you are convinced, lets get that pot on the stove and make some soup!


Potato Broccoli Soup

Ingredients:

  • 4 tbsp olive oil
  • 1/2 yellow onion (diced)
  • 4 cloves minced garlic
  • 4 heads broccoli
  • 4 yellow potatoes
  • 2 cups spinach
  • 6 cups broth 
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 cup cream (I prefer cashew cream)
  • 1/2 cup grated white cheddar (optional)
Instructions:
  1. In a large pot, simmer onion and garlic in olive oil until translucent. In the meantime, peel potatoes and cut into small cubes, and remove large stocks from broccoli and set aside (use for future broth or add to stir fry). Roughly chop remaining broccoli. 
  2. Add broccoli, potato, spinach, salt, pepper and broth to the pot and bring to a simmer. Allow to simmer until potatoes and broccoli are soft, then blend with an immersion blender or food processor until smooth. 
  3. Add cream and cheese and stir until fully combined. Taste to see if you would like to add more salt and pepper.
  4. Serve hot or freeze for future dining. Enjoy!
For more inspiration be sure to follow my Instagram page @grace.and.jack !



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