Recipe for Aroostook Potato And Broccoli Soup

Photo Credit

Sam Jones/Quinn Brein

Yield

4 to 6 servings

Aroostook Potato And Broccoli Soup

This hearty Potato and Broccoli soup is a longtime favorite. The readers’ comments say it best. “Simple, quick, and delicious.” “Potatoes and broccoli combination is super….enjoy!”

Ingredients

4 cups peeled and diced all-purpose potatoes (about 4 medium)

2 cups chicken stock or 2 chicken bouillon cubes and 2 cups water

1 large head broccoli, stalks removed, roughly chopped

1 cup milk

1 cup light cream

1 cup grated cheddar cheese or 6 slices American cheese

Salt and pepper to taste

1 tablespoon butter (optional)

Instructions

In a medium saucepan, cook potatoes in lightly salted water, covered, 10 to 15 minutes, until tender. In a large saucepan, combine the chicken stock (or dissolve bouillon cubes in water over medium heat) and broccoli. Cook, covered, about 10 minutes, until broccoli is very tender. Remove from heat. Using a large spoon, chop the broccoli into fairly small pieces against the side of the pot.

Drain the potatoes. Place about 1 cup potatoes on a saucer and mash well with a fork. (These will thicken the soup.) Add the mashed potatoes and remaining chopped cooked potatoes to the broccoli mixture, along with the milk and cream. Heat gently until hot but not boiling. Add the cheese and stir gently until melted and well blended. Season the soup with salt and pepper to taste; add the butter, if necessary.

Comments

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Family and I loved this soup! It was a bit too thick—so I added about 2 cups of the potato water to it. Delicious! Only complaint: Doesn’t make enough! I will double the recipe next time!

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For those wanting or needing to avoid dairy in this soup. I would substitute Ripple Milk and Ripple Half and Half. It's made from white pea protein and wonderful as a substitute when cooking and in coffee. I have made mashed potatoes with it and they were yummy!