Practical food tips for parents from a RD and mom of three

Thursday, October 7, 2010

Broccoli-potato soup

I made a delicious and very simple soup last week – broccoli potato. I love baked potatoes topped with broccoli and cheese. This soup ended up tasting like a loaded baked potato.

Broccoli-potato soup

2 medium onions, roughly chopped
1 Tbsp butter
3 large broccoli heads (stalk and florets), roughly chopped
5-7 medium potatoes, roughly chopped
5-7 cups of broth (I used low-sodium chicken broth)
salt and pepper
  1. Melt butter in a soup pot over medium heat. Add onion and cook for about 10 minutes until soft.
  2. Add broccoli, potatoes, and enough broth to just cover the veggies. Bring to a boil, reduce heat, cover the pot and simmer for about 15 minutes until the potatoes are tender.
  3. Use an immersion blender to puree the soup until it is smooth. You could also use a blender or food processor to carefully puree the soup in batches (the mixture will be hot).
  4. Add salt and pepper to taste.

The kids ate their bowls of soup, probably because of the toppings! I went with the loaded baked potato idea and served this soup with crumbled bacon, scallions, and shredded cheddar cheese. I add toppings to lots of meals – they get the kids excited to decorate their food and eat it.

We adults enjoyed our soup with shredded Cabot 50% reduced fat jalapeno cheddar – it was delicious and spicy!

I scrubbed the potatoes and left the skins on. I think this gave the soup even more of a “baked potato” taste. You could peel the potatoes if you prefer.

Today's tip: Turn healthy, cheap, and seasonal broccoli and potatoes into this EASY weeknight soup. Add toppings to make the meal fun!

Please note: I am not being paid by Cabot to promote their cheese. I just like it!


  1. This looks delicious and easy... thanks for the topping tips... maybe that will get my kids excited over something other than chicken nuggets!

  2. Ooh this looks really good. I love a hearty potato soup in the fall! Topping it with Cabot RF Jalapeno cheddar was a great idea to spice it up- thanks for the Cabot mention! Our farm family owners (and I) appreciate it!