How to Make Broccoli and Potato Soup

Want everyone to eat their broccoli? Then learn how to make broccoli and potato soup—you'll know that you're serving a nutritious dinner, the kids will just think it's yummy.

-Hi everyone, I'm Judith. We'll, today, I'll be showing you how to make broccoli and potato soup with greens, really delicious and healthy. So, what you'll need is 2 medium red potatoes, chopped; 1 14-ounce can of reduced sodium chicken broth; 3 cups of small broccoli florets; 2 cups of milk; 3 tablespoons of all purpose flour; 2 cups of smoked Gouda cheese, shredded; 2 cups of wintergreens. An additional Gouda cheese shredded is optional too. Alright, so in large saucepan, let's get a nice medium high heat and what we wanna first is soften up our potato. So, in go our chopped potatoes and our chopped potatoes and our chicken broth, and we're gonna put this to boiling. So, once we've brought it to the boil, we're then gonna reduce the heat and then we're gonna let this simmer for about 8 minutes until the potatoes and nice and soft. Make sure, you put the cover on it after. So, reduce the heat, and we're back in 8 minutes. Well, our potatoes have been simmering nicely without chicken broth, and they have got nice and soft. So, our next step is to mash them slightly. We don't need them fully mashed, but we just wanna soften them up and mash them a little bit, so we'll do that to the whole of the potatoes. Alright, so we've them slightly. So, we still have that bite potato, but they are a little bit soft slight. It's just how we want it. So, now, we're gonna add in our broccoli and our milk, and we're gonna let that get to a simmer. Once that is simmering, let's get together our flower and our cheese, and of course, we're using this strong flavorful Gouda cheese from the Netherlands just always lovely. I love, love this cheese, and just have a little bit remaining for the end. We'll stir that in together like so. Once our broccoli and potato soup is beginning to simmer, we can now add in our cheese flour mixture bit by bit until it melts, so add in a little bit. Give it a stir, let it thicken. Let that cheese melts. So, that's really thickened up nicely, and we're just gonna at this stage some black pepper, give it that extra bite and some salt to taste, give it a good stir once more, and then we can serve these in some nice little bowls. All of that beautifully thick yummy soup, fantastic for full winter's day, and then we can top that with a little bit of fresh greens that we chopped up, here we go, on to like goes, and we can top that with a little bit of that extra Gouda cheese that we grated up earlier on top. That's beautiful, a delicious winter soup, fantastic. So, that's how you make broccoli and potato soup.
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