This Jalapeno Broccoli Potato Soup is warm, comforting and just slightly spicy with the hint of jalapeños; and when the potatoes make an appearance, they give this soup great substance that is so satisfying!
In extreme temperatures, I like little better than to curl up and snuggle with a warm bowl of comforting, soul-food kind of soup. Don’t you?
And with the crazy-cold weather we’ve been having, it seems like everyone I know has a cold! Self included. And, that just makes me want to curl up, around this warm, comforting soup and bury my head under a blanket while I nom-nom-nom my way to the bottom of the bowl.
Are you with me on this?
How do YOU handle winter? Do you have the heat cranked up, so you’re comfortable running around in your summer clothes, as long as you stay in the house? Or, are you one that keeps the heat at a conservative, moderate temperature and would rather bundle up in layers to stay warm?
Me? I typically keep the heat cranked up, and like to wear light clothes and run around barefoot. But, not this winter! Nuh uh, no way! I am bundled up in layers, upon layers, of clothing and still feel like I am practically freezing to death! Well, not really (exaggerate much?)… but I am ***c.o.l.d.***. How about you?
Which doesn’t help to be all cold like that when you have the flu. I say boo to the flu! 🙂
Enough already about the weather, right? Ok – let’s talk soups! What’s your favvvvv?
I wouldn’t classify a Broccoli Soup as my favorite – but this soup was amazing with the addition of a bit of jalapeno and the comfort of the red potatoes. You know how I love me some spicy!
And for me, I can truly say I’m an equal opportunity soup lover – because I love soups of all kinds! This little number just happened because it was freezing temperatures outside, and I had all the ingredients in my fridge.
Don’t you love it when a recipe comes together like that when you already have all the ingredients on hand? Well, if you don’t, it’s still worth driving to the store to get what you need. You will love it!
The jalapeños in this soup can totally be omitted if spicy isn’t your thing – but let me tell you, it does not add a lot of spicy, but gives it a great depth of flavor that you might not want to miss. 🙂
And, whether you like croutons on your soup or not, either way, this soup will satisfy!
What’s also interesting about this soup is, it’s actually quite a light soup, with the fat-free milk and vegetables that make it hearty – so it’s not at all like a heavy cream-based Broccoli Cheddar soup that you typically find on a restaurant menu. This is a lightened-up version that you can eat all day long! Who wouldn’t love a soup like that? 🙂
- 2 tablespoons butter
- 1 medium onion, diced
- 2 jalapeños, diced
- 7 cloves garlic, coarsely chopped
- 3 cups chicken broth
- 2 small heads of broccoli, coarsely chopped (12 ounces or roughly 3-4 cups)
- 2 medium red potatoes, peeled and cut into squares
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups fat free milk
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- Melt the 2 tablespoons of butter in a pan and add onions, jalapeños and garlic and cook on medium-high heat 3 - 4 minutes. Add broccoli, potatoes, and chicken broth. Cover and simmer 12 minutes until softened. Gently mash with a potato masher - leaving big chunks of broccoli and potato.
- In a separate saucepan, melt 2 tablespoons of butter. When melted, add flour and whisk to make a roux. Slowly add milk and whisk continually. When thickened, pour milk mixture into soup and stir until thoroughly mixed. Add salt and black pepper to taste.
- Remove, place in bowls and serve - topped with seasoned croutons, if desired.
Jalapeno Broccoli Potato Soup
I also wanted to give you an easy crouton recipe, in case you wanted to make your own!
- 4 tablespoons butter
- 3 cups bread, cubed
- 1 tablespoon minced garlic
- Melt butter in a small saucepan. Add garlic and sauté until fragrant, roughly 30 seconds to 1 minute. Add bread and mix to coat. Once thoroughly mixed, pour onto a sheet pan and bake in a 350 degree oven for 5-10 minutes until dried and golden. Remove from oven and let cool.
- Oven temperatures can vary - so watch them closely so they don't burn!