Lee Prettejohn’s Broccoli and Potato Soup

Jun 1, 2018



- 2 Heads of Broccoli – cut into small pieces

- 2 large potatoes – peel and cut into small pieces

- 1 large onion – chopped

- Chicken stock powder, equivalent to 3 stock cubes

- 2 Teaspoons butter

- 100ml Cream

- 2 rashers bacon – chopped (for garnish)


Place broccoli and potato into pot with enough water (with stock) to just cover vegetables. Bring to boil and simmer until soft While cooking, melt butter in small frying pan, add chopped onion, saute until lightly brown. When broccoli and potato cooked, drain some of the stock and reserve in a jug. Add onions. Blend with a stick blender in pot, adding more stock if too thick. Use same small frying pan to cook bacon until crispy.

Serve with small dollop of sour cream and crispy bacon