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August 4, 2011

Red Potato & Broccoli Soup

Red Potato & Broccoli Soup
Even if its hot outside there is no excuse to not enjoy a delicious hot soup with bread. mmm mmm mmm

Red Potato Broccoli Soup


  • 2 vegetable bouillon cubes
  • water, enough to cover the potatoes
  • 12 baby red potatoes, quartered
  • 2 small sweet onions, sliced
  • 5 garlic cloves, minced
  • 1/2 teaspoon pepper
  • 1/8 teaspoon salt
  • dash of red pepper flakes, or to taste
  • 1 teaspoon olive oil
  • 1 head of broccoli, cut into small pieces
  • 1 cup non-fat plain Greek yogurt (Chobani all the way!!!)
  • 1 cup shredded 2% milk sharp cheddar cheese


  1. In a large pot bring the water to a boil and dissolve the bouillon cubes.
  2. Boil the quartered potatoes for about 15 minutes until tender.
  3. Meanwhile, in a large sauce pan over medium-high heat, sauté the onions, garlic, pepper, salt, and red pepper flakes in the olive oil. Cook just until tender. 
  4.  Once the onions are tender, turn off the heat and pureé them in the food processor. Put the onion pureé back into the sauce pan.
  5.  At this point, the potatoes should be cooked. Pureé the potatoes in the food processor.
  6. Add the potato pureé to the onion mush.
  7.  Add the broccoli to the boiling vegetable bouillon water (add more water until the broccoli is just submerged in the vegetable broth). Boil for about 15 minutes until tender. 
  8. Put half of the cooked broccoli in the food processor and pureé.
  9. Add the broccoli pureé and the whole pieces of broccoli into the large sauce pan with the onion and potato mush.
  10. Turn the heat back on the sauce pan to medium heat.
  11. Add 1 cup of the vegetable bouillon water to the sauce pan and stir.  
  12.   Add the Greek yogurt and cheese and stir until completely blended.
  13. Serve and enjoy with nice hearty bread!

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