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. 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.