September 15th, 2015

Broccoli Potato Chowder

Share on FacebookTweet about this on TwitterShare on LinkedInPin on Pinterest

Broccoli Potato Chowder

This soup is surprisingly light and satisfying! If you’re a fan of Broccoli Cheddar Soup (who isn’t?) try this easy alternative. It gets it’s body from potatoes, and is made with stock and just a sprinkle of parmesan. Looking for a dairy free dish? Just leave out the parm!

Broccoli Potato Chowder

I’ve made this soup a few times, and there are a few key steps that make it really great. Don’t skip using the broccoli stems, they add a lot to the base of the soup. Before you blend the soup remove some of the cooking liquid and add it back in to your desired consistency. The first time I tried this soup, it turned out way too thin.

Broccoli Potato Chowder

We’ve had a pretty amazing year for broccoli and potatoes! It’s nice to have a dish that celebrates these two harvests. For the finished dish we loved big, bright chunks of broccoli, but if you’d prefer a creamier soup just add the florets in a few minutes before you blend. I always use an immersion blender for blending soups, it’s much easier than transferring. Whichever you use be sure to just pulse this soup gently, if you blend completely the potatoes will get gluey. Top with a sprinkle of cheese if you like!

Broccoli Potato Chowder

Broccoli Potato Chowder

Broccoli Potato Chowder adapted from Food & Wine

2 tablespoons butter
1 onion, diced
1 lb broccoli
2 lbs potatoes, peeled and diced
3 cups chicken or vegetable stock
3 cups water
salt and pepper to taste
1/2 cup grated parmesan

Seperate the broccoli stems from the florets. Chop the florets into bite size pieces, then peel the stems and dice.

Melt the butter in a stock pot over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Add the broccoli stems, potatoes, broth, and water. Bring to a boil. Reduce the heat and simmer until the vegetables are tender, about 10 minutes.

Skim 1 or 2 cups of the cooking liquid off the soup and reserve. Use an immersion blender to pulse the soup into a chunky purée. To do this buzz the mixer four or five times, then move to another spot and repeat. (you can also use a blender, just use caution when blending hot liquids and don’t over blend.) Add the reserved cooking liquid until soup is desired consistency.

Return the soup to the stove and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but the farm will receive a small commission. Your support is appreciated and helps us maintain the cost of running the blog.

Comments

comments

Posted in: Recipes, Soup, Vegetarian by Tracy

    You may also like:

    • Creamy Beet & Fennel Soup
      Creamy Beet and Fennel Soup
    • Cream of Swiss Chard Gruyere Soup
      Cream of Swiss Chard Gruyere Soup
    • Leek & Wild Rice Soup
      Leek & Wild Rice Soup
    • Celeriac & White Bean Soup with Frizzled Sage
      Celeriac & White Bean Soup with Frizzled Sage

    From the Web:

    Pick-Up Locations

    Share Options

    Recipe Index

    Farm Kitchen Favorites

     
     

    FEATURED

    • Pineapple Beet Smoothie (3 of 6)Pineapple Beet Smoothie
    • Recipes on ToastEasy CSA Dinners on Toast
    • Avocado Beet SaladBeet Avocado Salad