As an Amazon Associate I earn from qualifying purchases
Winter’s days are numbered here on the mountain and with the official start to Spring beginning in just a couple of weeks. I need to share this recipe for Broccoli Potato Soup with you before it is too warm to crave soup.
First, I have a confession to make: I didn’t like broccoli very much when I was a kid.
I could eat it cooked in casseroles or steamed to death and loaded with melted cheese, but raw broccoli used to give me the heebeegeebees. It took me a long time to get over my distaste for raw broccoli. I think a lot of it was due to the fact that I can’t look at broccoli without thinking about Nikki.
Nikki was a girl I went to school with from K-12th grade. There was a time that Nikki would sit at the lunch table, at school and repetitively say that broccoli looked like hundreds and hundreds of little sperm while continuing to dip the florets in ranch dressing and eat them. I had enough problems with the taste of broccoli, but I DID NOT need that visual!
Am I the only one who suffers from these kinds of stupid childhood memories? It’s one of those memories you wish you could erase, but you just can’t no matter how hard you try. I’ve been carrying around that memory for over 25 years.
Why do I still think about such a stupid memory?
Luckily, it didn’t traumatize me too badly. Today I can eat broccoli, raw, steamed, roasted or baked. It’s pretty good stuff!
Oh Lord, I hope I didn’t just traumatize you by telling you this story!!
Let me get back to this soup!
This rustic vegetarian broccoli potato soup will melt off the winter chill with each spoonful. The soup is made with creamy potatoes, broccoli and savory mushrooms seasoned with warm savory curry spices. This hearty warm soup is easy to make, leaving you warm and satisfied.
How To Make Broccoli Potato Soup
Heat the olive oil in a heavy soup pot over medium-high heat. Add the vegetables to the pot. Cook until the vegetables are tender, about 10 minutes.
Pour in the broth, curry powder and season with salt and pepper, to taste. Bring the pot to a boil, then reduce the heat; cover and simmer for 20 minutes.
Turn off the heat. Use an immersion blender to puree the soup or transfer the soup in batches to a food processor or blender; puree, then return the soup back to the pot.
Turn the heat back on to low and stir in milk. Heat through; about 5 minutes.
Serve warm with crusty bread.
Note: Unless you really love curry, I suggest that you add one teaspoon of the curry and taste the soup, before adding the second teaspoon. I used Madras Curry powder which tends to be a lot spicier than other curries, giving the soup a lot more heat. I absolutely adore it!
It actually snowed the day I made this soup, but it wasn’t enough to keep us home from work and give us a snow day. This soup was warm comfort in a bowl. I hope that it will bring a smile to your face and that you don’t have that terrible memory of broccoli stuck in your head as I do.
Broccoli Potato Soup
- 3 tablespoons extra-virgin olive oil
- 6 cups broccoli florets chopped
- 1 large potato chopped
- ½ cup fresh Portobello mushrooms chopped
- ½ medium onion chopped
- 1 clove garlic minced
- 1 celery chopped
- 4 cups vegetable broth
- 1 ½ teaspoons madras curry powder (add a little at the time, to taste)
- Kosher salt and fresh cracked black pepper to taste
- ¾ cup whole milk
- Heat the olive oil in a heavy soup pot over medium-high heat. Add the vegetables to the pot. Cook until the vegetables are tender, about 10 minutes.
- Pour in the broth, curry powder and season with salt and pepper to taste. Bring the pot to a boil, then reduce the heat; cover and simmer for 20 minutes.
- Turn off the heat. Use an immersion blender to puree the soup or transfer the soup in batches to a food processor or blender; puree, then return the soup back to the pot.
- Turn the heat back on to low and stir in milk. Heat through; about 5 minutes.
- Serve warm with crusty bread.