Rustic Peppery Potato Soup with Roasted Broccoli

This chunky, rustic, peppery potato soup with charred broccoli with keep you warm and happy for days.

  • Author: David (Doggy Daddy)
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55 minutes
  • Yield: 3-4 bowls 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 2 russet potatoes, roughly chopped into 1/2" chunks
  • 5 cups whole milk
  • 3/4 cup chicken stock
  • 1/2 cup sour cream
  • 1/2 cup greek yogurt
  • 1/4 cup grated parmesan
  • 3 small carrots, roughly chopped on bias
  • 1 celery stick, roughly chopped on bias
  • 2 spring onions, sliced on bias
  • 5 cloves garlic, finely chopped
  • 1/3 - 1/2 head broccoli, florets broken apart


Get Cooking

  1. Heat a dutch oven on medium, add grapeseed oil.
  2. When the oil shimmers, add the celery and carrot and cook for a couple of minutes. Add the garlic and ¾ of the onion (most of the white parts). Season with cracked black pepper.
  3. After about 5 minutes, add the potatoes, milk, and chicken stock. Let this simmer until the potatoes are soft.
  4. Meanwhile, heat your oven to 450º.
  5. Crack some more pepper into the soup and cover most of the top with a lid. Let it cook some more until it reduces to your desired consistency (20-30 minutes). Remove lid to help the broth reduce.
  6. Get the broccoli ready by drizzling olive oil over them along with some salt and cracked black pepper.
  7. Roast the broccoli for 16-20 minutes or until lightly charred.
  8. When the soup reaches your desired consistency, add the sour cream, yogurt, and cheese and mix until combined.

Plate It

  1. Add a couple ladles of soup into a bowl.
  2. Place broccoli florets into the center of the soup.
  3. Sprinkle some spring onion around the soup.


Add a small amount of Maldon to the broccoli for added salty goodness.

Add a pinch of red pepper flakes to the broccoli before roasting for a bit more heat.

Keywords: rustic potato soup, charred broccoli