Potato Broccoli Soup

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?


Winter Potato Broccoli Soup

Winter Potato Broccoli Soup


  • 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


  1. Melt butter in large pot.
  2. Add onions, carrots, celery, and mushrooms. Cook for about ten minutes on medium-high, until soft.
  3. Add potatoes and broccoli, stir. Cook for a few minutes.
  4. 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.
  5. Whisk the flour with 1 milk until smooth, then add to the soup and cook for another 5 minutes.
  6. Add salt, pepper, parsley, and the 1/2 cup of heavy cream.
  7. Process with an immersion blender, or very carefully run small batches in a blender until the soup is the consistency you like.
  8. Serve with a sprinkle of grated cheese and a dollop of sour cream.