- Cook the Vegetables:
- To the pot, add the diced potatoes and broccoli florets. Stir to combine with the onion and garlic.
- Pour in the vegetable or chicken broth. The liquid should just cover the vegetables; you can adjust the amount slightly if necessary.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 20 minutes, or until the potatoes are tender.
- Blend the Soup (Optional):
- For a smoother soup, use an immersion blender to puree the soup directly in the pot to your desired consistency. You can also blend the soup in batches using a standard blender. Be careful when blending hot liquids, and allow steam to escape to prevent accidents.
- If you prefer a chunkier soup, you can skip this step or only blend half of the soup.
- Final Touches:
- Once the soup is blended to your liking, stir in the milk. Heat the soup for an additional few minutes until it’s warmed through. Adjust the thickness by adding more milk or broth if needed.
- Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls. If desired, garnish with grated cheese, fresh herbs, or a dollop of sour cream.
- Serve hot, accompanied by crusty bread or a salad for a complete meal.
Enjoy your homemade Broccoli Potato Soup! This recipe is versatile, so feel free to adjust the ingredients and seasonings according to your preferences or dietary needs.
