Rustic Peppery Potato Soup with Roasted Broccoli
This chunky, rustic, peppery potato soup with charred broccoli with keep you warm and happy for days.
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 3-4 bowls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 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
Instructions
Get Cooking
- Heat a dutch oven on medium, add grapeseed oil.
- 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.
- After about 5 minutes, add the potatoes, milk, and chicken stock. Let this simmer until the potatoes are soft.
- Meanwhile, heat your oven to 450º.
- 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.
- Get the broccoli ready by drizzling olive oil over them along with some salt and cracked black pepper.
- Roast the broccoli for 16-20 minutes or until lightly charred.
- When the soup reaches your desired consistency, add the sour cream, yogurt, and cheese and mix until combined.
Plate It
- Add a couple ladles of soup into a bowl.
- Place broccoli florets into the center of the soup.
- Sprinkle some spring onion around the soup.
Notes
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