Aroostook Potato & Broccoli Soup

Potato and Broccoli Soup
Sam Jones/Quinn Brein

Ingredients

4 cups peeled and diced all-purpose potatoes (about 4 medium-size)
2-1/2 cups chicken stock
1 large broccoli head, florets and stalks roughly chopped (about 3 cups)
1 cup whole milk
1 cup light cream
1 cup shredded cheddar cheese
1 tablespoon butter
kosher or sea salt, to taste
freshly ground black pepper, to taste

Instructions

In a medium-size saucepan, cook potatoes in lightly salted water, covered, about 20 minutes, until tender.

In a large saucepan, combine chicken stock and broccoli. Cook, covered, about 10 minutes, until broccoli is tender. Remove from heat.

Drain potatoes. Place about 1 cup potatoes on a saucer and mash well with a fork.

Add mashed potatoes and remaining chopped cooked potatoes to broccoli mixture.

Add milk and cream. Heat gently until hot but not boiling. Add cheese and butter and stir gently until melted and blended, about 2 minutes. Season to taste with salt and pepper.

Yield: 

4 to 6 servings

Course

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