Broccoli, potato and blue cheese soup
Discover a comforting and flavorful Broccoli, Potato, and Blue Cheese Soup recipe that's perfect for any season. Sauté onions, leeks, and garlic in olive oil, then add potatoes, white wine, and fresh broccoli. Simmer in vegetable broth and blend with grated parmesan and blue cheese for a creamy, rich finish. An easy and delicious way to enjoy your veggies!
Cook time 30 min
Prep time 25 min
Ingredients:
1 tbsp olive oil1 onion
1 leek
1 potato
2 garlic cloves
1/2 cup white wine
16 oz broccoli
4 cups vegetable broth
1 cup grated parmesan cheese
Broccoli, potato, and blue cheese soup is a delightful and hearty dish that brings together the earthiness of broccoli, the creaminess of potatoes, and the sharp, tangy flavor of blue cheese. This soup is perfect for a cozy night in or as a starter for a more elaborate meal. It's not only delicious but also packed with nutrients, making it a wholesome choice for any occasion.
Instructions:
- Chop the onion and leek. Peel and dice the potato. Mince the garlic. Roughly chop the broccoli.
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the chopped onion, sliced leek, and diced potato to the pot. Sauté for about 5-7 minutes, or until the onion and leek are soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine simmer for about 2 minutes.
- Add the chopped broccoli to the pot, followed by the vegetable broth. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes, or until the broccoli and potatoes are tender.
- Using an immersion blender, blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender. Be sure to remove the center cap of the blender lid to allow steam to escape and cover it with a kitchen towel.
- Stir in the grated parmesan cheese until it is fully melted and the soup is well combined. Taste and adjust seasoning with salt and pepper if needed.
- Ladle the soup into bowls and garnish with additional grated parmesan cheese, a drizzle of olive oil, or fresh herbs of your choice, if desired. Serve hot.
Tips:
- Make sure to finely chop the onion, leek, and garlic to ensure a smooth texture in your soup.
- Peel and cube the potato to help it cook faster and blend more easily into the soup.
- For a deeper flavor, consider roasting the broccoli before adding it to the soup.
- Use a hand blender or a countertop blender to blend the soup until smooth and creamy.
- Add the blue cheese gradually and taste as you go; blue cheese can be strong, and you might want to adjust the quantity to your liking.
- If the soup is too thick after blending, you can add more vegetable broth or a bit of water to reach your desired consistency.
- Serve the soup immediately after preparation for the best flavor, but it can also be stored in the refrigerator for up to three days.
And there you have it—a rich, creamy, and flavorful broccoli, potato, and blue cheese soup that is sure to impress. Whether enjoyed as a main course or a starter, this soup is a delightful addition to any meal. Serve it with a slice of crusty bread and a sprinkle of extra grated parmesan for an extra touch of indulgence. Enjoy!
Nutrition per serving
6 ServingsCalories 160kcal
Protein 8g
Carbohydrates 20g
Fiber 3.59g
Sugar 5g
Fat 6g
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