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Aroostook Potato And Broccoli Soup

Aroostook Potato And Broccoli Soup
16 votes, 4.75 avg. rating (94% score)
by
Aroostook Potato And Broccoli Soup

Yield: 4 to 6 servings

Aroostook 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.

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 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.

Updated Monday, March 17th, 2014

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12 Responses to Aroostook Potato And Broccoli Soup

  1. hvalent917@aol.com September 19, 2002 at 3:10 pm #

    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.

  2. Anonymous January 8, 2004 at 11:23 am #

    Yummy!!!! I have made it 3 times already.
    PS: my husband is from Aroostook County… Van Buren Maine…

    Dawn

  3. lynda laroche January 10, 2005 at 3:25 pm #

    All of my friends enjoy it too. Thank You.

  4. Bob January 10, 2005 at 9:00 pm #

    This was a very easy and tasty recipe. Although it serves eight, two of us finished it off in two nights! Definitely worth trying.

  5. lynda laroche January 12, 2005 at 9:05 pm #

    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.

  6. Rhonda Holcomb January 13, 2005 at 3:35 pm #

    Loved it

  7. Anonymous February 16, 2005 at 6:21 pm #

    Simple to make – simply delicious!! Nice on a cold night.

  8. Anonymous March 7, 2005 at 7:21 pm #

    Great soup! Hearty and tasty.

  9. Anonymous March 7, 2005 at 9:25 pm #

    Keep making this great recipe and have given copies to everyone I know! The potatoes and broccoli combination is super….enjoy!

  10. cynthia basden October 21, 2005 at 7:01 pm #

    Simple, quick, and delicious. I put some grilled chicken breast in mine to satisfy my carnivorous husband. The kids loved it too!

  11. Ann Williams January 25, 2010 at 4:33 pm #

    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!

  12. Anonymous March 20, 2013 at 9:09 am #

    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!!!!!

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