Creamy Broccoli and Potato Soup
How to Make Delicious Broccoli Potato Soup at Home – A Comforting & Nutritious Meal for Any Time
Many people in Korea are not yet accustomed to eating soup, but once you try making and enjoying it, you’ll find it’s a convenient and satisfying dish! If you often feel bloated in the morning or skip breakfast due to lack of time, this Broccoli Potato Soup is perfect. It’s quick to eat, easy to digest, and gentle on your stomach. Its smooth texture, rich, savory flavor, and fragrant aroma make it a delightful meal.
Ingredients- 1 head of fresh broccoli
- 4 medium potatoes
- 2 cups milk (approx. 400ml)
- 3 cups water (approx. 600ml)
- 3 Tbsp grated Parmesan cheese
- 3 tsp salt (or to taste)
- Pinch of black pepper (optional)
Cooking Instructions
Step 1
First, prepare the broccoli. Broccoli has a tree-like structure with several florets. Carefully cut off each floret from the main stem.
Step 2
Trim any dirty or tough ends from the broccoli stem. You can thinly slice the florets and blanch them for a delicious snack, but for this soup, we’ll be blending it. So, cut the florets into bite-sized pieces, about 1-2 cm thick.
Step 3
Thoroughly wash the prepared broccoli. Broccoli florets are dense, making it tricky to clean the inner parts. For effective cleaning, sprinkle with baking soda and let it sit for 10-20 minutes. Since broccoli tends to float, you can place a small plate on top to keep it submerged for better soaking.
Step 4
Rinse the broccoli thoroughly under running water multiple times to remove any residue from the baking soda and any remaining dirt.
Step 5
Lightly blanch the washed broccoli. Boil it in water for just about 1 minute, then immediately rinse under cold water. Overcooking will reduce nutrients, and since we’ll be cooking it further in the soup, a short blanch is sufficient.
Step 6
Pro Tip: Lightly blanched broccoli is delicious dipped in gochujang sauce! If you plan to enjoy it this way, blanch for about 3 minutes.
Step 7
Now, let’s cook the potatoes. You can peel them before boiling for easier handling, or cook them with the skin on for extra nutrients and flavor. I prefer cooking them with the skin on after washing them thoroughly. Feel free to choose your preferred method.
Step 8
Once the potatoes are tender, carefully peel them while they are still warm. Then, cut them into small, bite-sized pieces. This will help them blend smoothly.
Step 9
Place the chopped potatoes and blanched broccoli into a blender or use an immersion blender. Add 3 cups (approx. 600ml) of water and blend until very smooth, ensuring there are no lumps.
Step 10
In a pot, combine the blended mixture with 2 cups (approx. 400ml) of milk, 3 tablespoons of grated Parmesan cheese, and 3 teaspoons of salt. Stir well. Adjust the salt quantity to your preference, tasting as you go. Parmesan cheese adds great flavor, but be mindful not to add too much, as it can make the soup salty.
Step 11
Cook over medium-low heat, stirring constantly to prevent sticking. Continue to simmer until the soup reaches your desired thickness, about 5-10 minutes. If it becomes too thick, you can add a little more milk or water to thin it out.
Step 12
Voilà! Your delicious Broccoli and Potato Soup is ready! If you prefer a touch of sweetness, you can add a tiny bit of sugar, but I found the natural creamy and savory flavor to be much more appealing without it. Serve hot and enjoy this comforting bowl of goodness!
