With St. Patrick’s Day right around the corner I wanted to make something, well, Irish. I figured the recipe would have to either be green or made with potatoes. But hey, I’m not one to settle so a green recipe with potatoes, or potato broccoli soup, it was.
I used to make pureed root vegetable soups on a regular basis and somehow got out of the habit. I forgot how EASY they are to make, and how delicious they are! And did I mention it’s such a great way to use up leftover cooked or roasted vegetables?
All you need is a soup pot and an immersion blender (one of my favourite kitchen gadgets). Of course you can also use a good blender like a Vitamix (Santa brought me one this year, love that man). I served these with Irish Cheddar Buttermilk Biscuits, or you can top them with the croutons below…or leave it as-is. If you want to make it vegan just leave out the cream. It really doesn’t need it anyway, but it gave it a pretty touch and a hint of extra richness that nobody in my family said no to!
- 2 Tbsp. olive oil
- 1 large sweet onion, diced (about 2 cups)
- 1 1/2 c. diced celery
- 2 cloves garlic, crushed
- 2 litres vegetable or chicken stock
- 3 large white potatoes, peeled and diced into 1″ cubes
- 2 bay leaves
- 5 c. broccoli florets
- salt and pepper to taste
- 1/4 c. whipping cream (optional)
- In a large pot, heat the olive oil over medium heat. Add the onion and cook about 2 minutes, until fragrant and transparent. Add the celery and garlic and cook for another 3-4 minutes, stirring.
- Add the stock, potatoes and bay leaves and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are fully cooked, approximately 40 minutes. Add the broccoli and cook until the broccoli is soft, about 15 minutes.
- Remove the bay leaves and puree the soup with an immersion blender until smooth. Season with salt and pepper and garnish with whipping cream if desired. Garnish with Croutons (if you wish), directions below.
- 5 thick slices good quality bread (a day or two old, not fresh)
- 2-3 Tbsp. olive oil
- sea salt
- 1/3 c. grated Irish Cheddar (optional)
Preheat the oven to 400F. Cut the bread into 1″ cubes or cut out with a cookie cutter if you want to make them into fun shapes, and place the bread on a baking sheet lined with parchment paper. Drizzle or brush with olive oil to coat, sprinkle with sea salt, and bake until golden on both sides (turning half way through), about 10-15 minutes. Sprinkle them evenly with the cheese for the last 2 minutes of cooking if you want the cheese croutons.