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Brothy Broccoli and Potato Soup

Brothy Broccoli and Potato Soup

Name: Brothy Broccoli and Potato Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Cuisine: World
Ingredients: Olive oil 2 tbsp; Pancetta 4 oz; Garlic 2 cloves; Potatoes 2; Tomato paste 2 tbsp; Water 2 qts; Broccoli 1 large head; Scallions 1 bunch; Kosher Salt 2 tsp; Parmesan cheese; Fried potato skins; Vegetable oil; Potato skins; Sea salt

with fried potato skins

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45m
Serves 6
Easy
(1)

Ingredients

	2 tbsp Olive oil extra-virgin
	4 oz Pancetta 113 g, finely diced
	2 cloves Garlic finely chopped
	2 Potatoes 560 g, medium, peeled and cut into 3/4-inch pieces, reserve peels for fried potato skins if desired
	2 tbsp Tomato paste 32 g
	2 qts Water 1.9 L
	1 large head Broccoli 680 g, florets chopped, stems peeled and chopped
	1 bunch Scallions 150 g, trimmed and chopped, about 1 cup
	2 tsp Kosher Salt
	For topping:
	Parmesan cheese or Pecorino Romano cheese
	Fried potato skins
	For fried potato skins:
	Vegetable oil
	Potato skins small, equal-sized strips
	Sea salt fine

Nutritional information

483

calories

10.6g

fat

36g

carbohydrates

18g

protein

68mg

cholesterol

1314mg

sodium

Ingredients

2 tbsp Olive oil
extra-virgin
4 oz Pancetta
113 g, finely diced
2 cloves Garlic
finely chopped
2 Potatoes
560 g, medium, peeled and cut into 3/4-inch pieces, reserve peels for fried potato skins if desired
2 tbsp Tomato paste
32 g
2 qts Water
1.9 L
1 large head Broccoli
680 g, florets chopped, stems peeled and chopped
1 bunch Scallions
150 g, trimmed and chopped, about 1 cup
2 tsp Kosher Salt
For topping:
Parmesan cheese
or Pecorino Romano cheese
Fried potato skins
For fried potato skins:
Vegetable oil
Potato skins
small, equal-sized strips
Sea salt
fine

Brothy Broccoli and Potato Soup

With just a handful of ingredients, this Brothy Broccoli and Potato Soup is satisfying on many levels. Using pancetta, garlic, scallions, and tomato paste means you get complex flavor, even though the recipe calls for just water and no broth. Every spoonful of this robust soup is loaded up with cubes of creamy potato and tender broccoli. To top it off, add some crispy fried potato skins and shavings of Parmesan to each bowl before serving. Note: All the suggested garnishes are a must.

This soup is easy to make. Start by cooking the pancetta. Then add the garlic and potatoes. Add the tomato paste and cook until it darkens, then stir it through the potatoes. Next, pour in the water and bring to a simmer. Cook, covered, until the potatoes are just fork-tender. Finally, add in the broccoli and scallions. Season with salt and cook until the broccoli is tender. Meanwhile, fry the potato skins in batches. Ladle the soup into bowls and garnish with Parmesan and the fried crispy potato skins. Enjoy!

To make the Brothy Broccoli and Potato Soup, you will need the following ingredients:

Ingridiens for Brothy Broccoli and Potato Soup

Steps to make Brothy Broccoli and Potato Soup

1	Cook pancetta	3
In a 5-6-quart Dutch oven or a heavy-bottomed saucepan over medium heat, heat 2 tablespoons extra-virgin olive oil. Add 4 ounces finely diced pancetta and cook until the fat has rendered, about 3 minutes.
2	Add garlic and potatoes	5
Add 2 finely chopped garlic cloves and 2 cubed potatoes and cook, stirring occasionally, until the potatoes start to stick to the bottom of the pan, about 5 minutes.
3	Add tomato paste	3
Push the potatoes to the edges,clearing a space in the center of the pan, and add 2 tablespoons tomato paste. Cook and stir the tomato paste in the center until it darkens, about 2 minutes. Then stir the tomato paste with potatoes until the potatoes are evenly coated.
4	Add water	10
Pour in 2 quarts water and bring to a gentle simmer. Cover the pot with a lid and simmer for about 10 minutes or until the potatoes are barely fork-tender.
5	Add broccoli, scallions, and salt	25
Add in the broccoli florets and stems, 1 bunch chopped scallions, and 2 teaspoons kosher salt. Simmer, uncovered, until the broccoli stems are tender and the florets have broken down, about 25 to 30 minutes.
6	Fry potato skins
In the meantime, in a saucepan, heat 1 inch of vegetable oil to 350 ºF. Fry the potato skins in batches, stirring gently while frying, until golden brown and crispy, about 5 minutes per batch. Scoop out the skins with a slotted spoon or spider and transfer them to a paper towel-lined baking sheet. Sprinkle with fine sea salt while still hot. Repeat with the remaining potato skins.
7	Serve
Ladle the soup into bowls and garnish with Parmesan and the fried potato skins if you wish. Enjoy!

Satisfying and delicious, this Brothy Broccoli and Potato Soup features tender veggies and savory toppings. Give this recipe a try and watch your family enjoy their veggies. Made this recipe? Let us know what you think in the comments below!

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!