I was messing around in the kitchen one day, creating a few different soups for my crew when magic happened – Loaded Broccoli Potato Soup.
I often make more than one kind of soup at a time because a.) we don’t all like the same things and b.) I already have all the ingredients out so I may as well double up.
I decided on a broccoli soup for Greg and me, and potato soup for the kids when I had the brilliant idea to combine them and jazz that combo up into something amazing.
This is a hearty, calorie heavy soup. We enjoy a light salad with it.
As usual, my recipe is more of a guideline to play around with, but I’ll do my best to write out what I do 🙂
2 potatoes, diced into 1/2 inch pieces
1 medium sized onion, chopped
2 large carrots, sliced into rounds
2 ribs of celery, sliced
3 cups chopped broccoli (I do use the stems and that’s up to you)
1 to 2 cups of cheese of your liking *see my note about cheese at the end
Vegetable stock or chicken broth – I love the Trader Joe’s Organic Vegetable broth, but you could use homemade or whatever you can find
About 2 T dried parsley
1/2 Tsp. garlic salt
A couple shakes of celery salt
Dash of fresh ground pepper
milk or cream – almond, coconut, or cashew milk works just fine
You will need a large soup pot and a pan to saute your veggies in.
First, cook your potatoes in the vegetable stock/broth. I add just enough liquid to cover the potatoes and boil until tender.
At the same time, start cooking the carrots, celery, onion, and broccoli stalks in the saute pan. Use a little bit of olive oil if needed. I like them caramelize just a little bit for extra flavor.
Once the veggies start to soften, I add in the chopped broccoli heads and finish. You want them to be tender but not falling apart or mushy.
Add the veggies to the potatoes. At this point you will need to add more liquids. I usually use the whole carton of stock, plus some water IF needed. *how thick or thin you like it is totally up to you so make adjustments to your taste.
Add in the spices.
Add in the cheese and stir until it is melted in. Sometimes I add a splash of milk or cream at this point.
Add in any optional ingredients. We love ham and about 1/3 bottle of Heineken beer.
Taste and add salt and pepper if needed.
How much cheese you use is totally up to you. I always go by taste, but try to keep the amounts lower because of the fat and calories.
This is my favorite combo of cheeses to use – equal parts Havarti (light is fine), Sharp Cheddar, and American. These all melt really well and don’t glob up.
If the flavor needs a boost, try some Parmesan.
I just add ingredients until it tastes the way I want it.