Broccoli & Potato soup

The first time I made this soup I added cabbage – very bad idea. The cabbage overpowered everything and ruined the soup. My second attempt was much more successful. If you’re looking for a good hearty winter warmer, this is it.

Preparation time
Cooking time


  • 3 heads of broccoli with stems
  • 1 large potato
  • 5 cups of chicken/vegetable stock
  • ½ cup white wine
  • 1 onion
  • 2 cloves garlic
  • ¼ cup of olive oil
  • ½ a lemon (juiced)
  • salt (to taste)
  • pepper (to taste)
  • 1 cup of grated cheddar cheese
  • ½ cup of half and half

Remove the stems from the broccoli and trim off any leaves or blemishes that you find. Clean and peal the potato. Dice the broccoli stems and the potato into small cubes. Put the florets aside. Dice the onion and garlic.

In a large pot, fry the diced onion, garlic and olive oil until the onions and garlic are translucent. Add in the potato, the diced broccoli stems and the wine. Stir for a few minutes until the wine has been absorbed. Now add the stock and seasoning, and stew the broccoli and potato until tender. When the stems and potato are just about done, add in the broccoli florets and let the ingredients sit for about 5 minutes.

In a few batches remove the ingredients from the pot and transfer to a blender. Once blended return the ingredients to the pot and simmer. Add lemon juice. Stir in the cheddar cheese and cream just before serving.

One Comments

  1. this looks really lovely and so simple to make! would love a bowl with some crusty bread, yumm.

Leave a Comment

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.