Dinner Lunch

Soup Wars Part 2: Broccoli Potato Soup

I do not like broccoli. And I haven’t liked it since I was a little kid and my mother made me eat it. And I’m President of the United States and I’m not going to eat any more broccoli.

George H. W. Bush

I have to disagree with former President Bush here – I actually really like broccoli. Maybe he would’ve changed his mind if he tried this soup…


  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, chopped
  • 1 large russet potato, peeled and chopped
  • A few thyme leaves
  • Sea salt and pepper
  • 4 cups chicken broth
  • 1 package of broccoli (not frozen – thaw it first!)


  1. Pour the oil and toss in the onions and garlic. Cook for 5-10 minutes on medium heat, and then add the potatoes, thyme, salt and broth.
  2. Boil the soup for a few minutes and then turn down the temp to let it simmer. Cook for about 15 minutes. (Potato should be soft)
  3. Throw the soup into a blender (probably in 2 batches, depending on your blender size) and puree. 
  4. Serve with a warm baguette!

Inspiration: Here. 

About The Dairy QueenThe Dairy Queen

Just a New England gal stuck in rural Virginia. Can be found avoiding dairy at all costs. Talents include speed reading ingredient labels and enjoying ice cream via smell. If I could major in Spotify playlist construction and dairy free cooking, I would.

I have been blessed with a dairy allergy and have not touched a cheesy piece of pizza in years. Thus, here we are. I hope you find these recipes simple, inexpensive, and delicious. I have years of experience avoiding dairy, so hopefully my adventures can help you out.

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