Aroostook Potato and Broccoli Soup
In our comfort food recipe of the week, Maine potatoes turn a brawny potato and broccoli soup into an all-star New England supper.
By Yankee Magazine|Oct 14 2021|
Aroostook Potato and Broccoli Soup
Photo Credit: Katherine KeenanAroostook County in Maine is potato country, and for generations the local cooks have devised ingenious ways to use their fine spuds. Potato and broccoli soup is one popular way. Use Maine potatoes, cheddar from Vermont, and broccoli from a local farm to make this brawny soup into an all-star New England supper. Garnish with more coarsely grated cheddar and serve with brown bread.
Yield
8 servings
Ingredients
6 cups potatoes, peeled and cut into 2-inch chunks
4 cups broccoli florets and thinly sliced stems
4 cups reduced-sodium chicken broth
1 cup whole milk
2 cups grated Vermont cheddar cheese
Kosher or sea salt and freshly ground black pepper, to taste
Garnish: coarsely grated cheddar cheese
Instructions
Put potatoes in a 4- to 5-quart heavy-bottomed pot and cover with water. Set the pot on the stovetop over high heat and bring to a boil. Reduce heat to low, cover, and simmer the potatoes until tender, about 15 minutes.
When done, drain potatoes. Mash half the potatoes; set aside both the mashed and chunks of potatoes.
Put the broccoli in the soup pot and add the chicken broth. Bring to a boil over high heat, then reduce heat to low and simmer until broccoli is tender, 6 to 7 minutes. Remove from heat and cool slightly.
Working in batches, puree the broccoli/broth mixture and the chunks of potatoes. Return the puree to the soup pot, set over medium heat, and stir in the mashed potatoes and milk; let warm for 2 minutes.
Stir in the cheddar, and when it’s well blended, about 3 minutes, season to taste with salt and pepper. Serve garnished with additional grated cheddar.
This is very, very good! I make it thick so I can cover chicken breasts and bake them for a heavenly flavor and tons of nutrition.
Yummy!!!! I have made it 3 times already.
PS: my husband is from Aroostook County… Van Buren Maine…
Dawn
All of my friends enjoy it too. Thank You.
This was a very easy and tasty recipe. Although it serves eight, two of us finished it off in two nights! Definitely worth trying.
Delicious even slimmed down. I used skim milk and fat free half and half. I also used 2% cheese and it was still the best.
Loved it
Simple to make – simply delicious!! Nice on a cold night.
Great soup! Hearty and tasty.
Keep making this great recipe and have given copies to everyone I know! The potatoes and broccoli combination is super….enjoy!
Simple, quick, and delicious. I put some grilled chicken breast in mine to satisfy my carnivorous husband. The kids loved it too!
This is a keeper! I substituted one can of evaporated milk and some additional 2% milk for the cream and milk called for in the recipe. I also added about 1/2 teaspoon of Aleppo Pepper (Pensey’s) and sprinkled the top with some Smoked Spanish Paprika (also Penzey’s). Absolutely excellent!
what am I missing? I see no mention of “cream” — just milk.
I was stumped, too, until I looked at the dates. This must be an updated version dated Oct.6,2017. Google the soup (entire name) and will get recipe from Farmers Almanac which includes cream. Both look easy and sound very good!
Hi there. This recipe was first published in Yankee in September 2001. The Old Farmers’ Almanac is our sister company, which is why you also see the recipe on their site. We included an updated version in a recent cookbook, which is why you see a few slight tweaks here that may contradict older comments. Either way, we agree this broccoli and potato soup recipe is delicious!
I made this soup for my church on St. Patrick’s Day, and loved the green from the broccoli. The combination of broccoli and potatoes has always been a winner, but when you add the cheddar!!!! So good!!!!!
I steam a cup of tiny broccoli florets and stir them in at the end, after everything else is pureed. Texture and color.
Look forward to this.
I have to make this !
Sounds wonderful. I am going to try this after my next venture to the grocery store. The tiny florets for garnish sound good also.
I wonder if this yummy sounding soup can be made with vegetable broth instead of chicken broth. I am mostly vegetarian. Thanks!
I’m a long-time vegetarian and yes, this soup (and others calling for meat broth) can be made with veggie broth and still taste great.
I am going to make this, easy and sounds delicious
Love all your soup recipes and must try this one as have all ingredients…to prior comment,I’m sure that a vegetable stock would be perfect in this.
Down here in the South where I live, the soup that we love is Broccoli Cheese Soup or Loaded Potato Soup. This sounds like an interesting combination of both. I will be trying it very soon. (As soon as I can get some broccoli!) Thanks so much for the recipe.
This works with cauliflower as well, and no funky smell. My picky eaters love this. Cheese straws are nice with this for crunch.