Potato and Broccoli Soup Recipe

This Potato and Broccoli Soup Recipe is a warm creamy soup made with fresh vegetables from our local farmers market, which made for a smooth delectable soup for dinner and perfect for small lunch portions.

It’s been unusually cold so far this winter in Baton Rouge.

I’ve had dig out a coat from my closet that hasn’t been worn in three years and gloves a friend gave me over 15 years ago.

I have also had a sudden interest in hot chocolate and hot tea.

So soup sounded like the perfect dinner last Sunday night.

For this Potato and Broccoli Soup recipe, small red or white potatoes are the main ingredient but feel free to add other colorful vegetables for a vivid array of tastes and colors.

Just like our colorful house, furniture, paintings, and clothes, our food must be colorful as well has flavorful.

Our color palette for this soup consisted of gold Yukon potatoes, green broccoli, orange carrots, and an orange bell pepper.

Potato and Broccoli Soup Recipe Ingredients

2 tablespoons canola oil
2 cups diced bell pepper (one nice sized one – red , yellow or orange to add color)
2 cups diced sweet onion
1 teaspoon minced garlic

3 tablespoons butter
3 tablespoons all-purpose flour
1 quart vegetable or chicken stock (or water, but taste will suffer some)

1.50 pounds small red or white potatoes (approximately, doesn’t have to be exact)
1 diced carrot
1.25 pounds small broccoli crowns (cut to florets) (approximately, doesn’t have to be exact)
4 sliced mushrooms (optional)

2 cups heavy whipping cream
2 cups Seaside white Cheddar cheese (or any Cheddar cheese you like)

Potato and Broccoli Soup Recipe Seasonings:

1/4 teaspoon celery salt
1/4 teaspoon white pepper
1/4 teaspoon Cajun seasoning (like Tony Chachere’s Creole Seasoning)
1/4 teaspoons salt

How to Prepare the Potato and Broccoli Soup Recipe

Wash and dice the vegetables.

Set aside.

Heat the 2 tablespoons of canola oil on # 5 medium heat.

Add the 2 cups bell pepper and sweet onion.

Sauté 3-5 minutes.

Add the 1 teaspoon minced garlic.

Cook for one minute more.

Add the 3 tablespoons of butter.

Allow to melt.

Sprinkle in the 3 tablespoons all-purpose flour and stir until well blended.

Keep stirring for 1 minute.

(We just need a white roux.)

Slowly pour in the 1 quart vegetable or chicken stock and mix well.

Allow to heat up and may have slow boil.

Add the cubed potatoes and allow to boil for 10 minutes.

Then, add the remaining vegetables except for the mushrooms.

Stir well.

Turn the heat down to about # 3 on the burner.

Add in the seasonings.

Stir well.

Allow the soup to simmer for 15 minutes.

Add in the mushrooms.

Slowly add in the 2 cups heavy whipping cream.

Stir well and often.

Allow to return to a low boil.

Turn off the heat.

Add 1 cup of the shredded Cheddar cheese.

Stir well to properly melt the cheese.

Serve hot with a sprinkle of shredded Cheddar cheese for garnish.

Finely chopped chives are also an excellent garnish.

Thinly sliced French Baguette is also nice for dipping in the creamy sauce.

Feel free to add other ingredients such as shaved corn off the cob or crumbled bacon.

Serves: 8 hearty bowls
Prep Time: 20 minutes
Cook Time: 30 minutes

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Cajun Cooking TV features Beryl Caillouet Stokes and her grand-daughter Addison cooking up some good eating Cajun recipes from their kitchen in Baton Rouge, Louisiana.

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The Cajun Cooking TV show aired on local Baton Rouge, Louisiana channel WLFT MeTV channel 30.1 and on Cox cable channel 117.

You Can Write Beryl At:
Cajun Cooking TV
7516 Bluebonnet Blvd # 179
Baton Rouge, Louisiana 70810

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