Soup's On: Potato and Broccoli Soup

By Anthony Todd in Food on Jan 27, 2009 4:22PM

Potato soups form an important part of any good cooks’ repertoire. They’re cheap, filling, easy to make and can be left on the stove while you go do something else. This particular soup combines the thick heartiness of potato soup with the rich flavors of onions, garlic, butter and basil. The addition of broccoli introduces a little bit different texture - use more or less at your discretion. The best part? Total simmering time needs to be no more than 20 minutes.

A note on stock. If you can use homemade stock, it’ll make soup making a lot easier. If the broth is already filled with flavor, you don’t need to simmer the ingredients of the soup as long. Otherwise, canned stock will do, but dilute it with some water to tone down the salt. You can always add it back in later.

Potato and Broccoli Soup
Adapted from a recipe by Marcella Hazan

1 large yellow onion, sliced thin
1/4-cup olive oil
1 large head of broccoli, cut into florets
1 large baking potato, peeled and chopped
3 cloves of garlic, chopped
3 cups of chicken stock (or 1 can + water)
6 leaves fresh basil (or 1 tbsp dried)
1 tbsp butter
Grated Parmesan cheese
Salt and pepper

Using a large, heavy soup pot, sauté the onion and garlic in the olive oil. Keep the pan covered and cook until the onion is starting to brown. Add the broccoli and a big pinch of salt, cooking for about 3 minutes. Add the chopped potatoes and cook for 5 minutes, mixing everything together. Then, add the broth and simmer the soup for 10-15 minutes.

We prefer a fairly “brothy”soup - drinking a flavorful broth is our favorite part - but if you like a thicker stew, you can use only 2 cups of broth or an extra potato. If you like a really thick stew, feel free to remove about a cup and puree it, then add it back in.

After simmering, check the potatoes to make sure they’re cooked. Add salt and pepper, basil, Parmesan and the butter. Let the butter melt, then serve.