Fort Wayne has farmers markets in the middle of the cold cold winter, which gives me a head start on discovering all sorts of local goodies. The maple syrup is amazing and I was very excited to see so many vendors considering the weather. One of my finds was a small bag of locally grown potatoes which was destined to become soup.
This potato broccoli soup is inspired by The Pioneer Woman’s Perfect Potato Soup. I added the broccoli and mushrooms since I love them and happened to have them handy; they really change this to be more of a chowder since it’s thick and heavy. What makes it chowder? I don’t know, but it sounds good, and isn’t that a great word? This creamy soup is heartwarming and yummy so it’s okay that it isn’t the prettiest soup out there. The blending step is important for the right texture – the photos are before blending, since my immersion blender is in a box someplace.
Any large soup pot will work for this. I’m giving my dutch oven a good workout and using it for just about everything I cook lately. These things are amazing, how did I go for so long without one?
- 4 Tbsp butter
- 3 lbs white potatoes, peeled and diced
- 1 medium white onion, diced
- 3 small to medium carrots, diced
- 2 stalks celery, diced
- 5 mushrooms, sliced
- 1 small head of broccoli, cut up very small
- 8 cups chicken or vegetable stock/broth
- 3 Tbsp flour
- 1 cup milk
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1 Tbsp dried parsley flakes
- Grated cheese and sour cream, for serving
- Melt butter in large pot.
- Add onions, carrots, celery, and mushrooms. Cook for about ten minutes on medium-high, until soft.
- Add potatoes and broccoli, stir. Cook for a few minutes.
- Add stock/broth and stir. Bring to a boil, then turn down to a simmer for 10-15 minutes or until potatoes are almost cooked.
- Whisk the flour with 1 milk until smooth, then add to the soup and cook for another 5 minutes.
- Add salt, pepper, parsley, and the 1/2 cup of heavy cream.
- Process with an immersion blender, or very carefully run small batches in a blender until the soup is the consistency you like.
- Serve with a sprinkle of grated cheese and a dollop of sour cream.