Creamy Broccoli Potato Soup Recipe

Creamy Broccoli Potato Soup Recipe

Enjoy this creamy potato soup, featuring tender potatoes and broccoli simmered in a rich, savory broth.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 6

Course: Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

• 40 g / 3 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1/3 cup flour
• 2 cups milk
• 2 cups chicken broth/stock, low sodium
• 2 cups water
• 1 tsp salt
• 1/2 tsp black pepper
• 800 g / 1.6 lb potato, peeled and cut into 1.25 / 1/2″ cubes

Method

 

1. Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
2. Add flour and mix into onion mixture. Cook for 30 seconds.
3. While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that’s mostly smooth. Use a whisk to make it smooth if needed.
4. Add chicken stock, water, salt and pepper. Stir, then add potato.
5. Bring to simmer then adjust heat so it’s simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir occasionally so the base doesn’t catch.
6. Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
7. Stir through cheese (I use 1 cup) – broth soup be nicely thickened. Add more salt if needed.
8. Ladle into bowls and top with garnishes of choice.

Notes

– For an extra creamy texture, blend about half the soup before adding the broccoli.
– Store leftovers in an airtight container in the refrigerator for up to 3 days.
– Reheat gently on the stovetop or in the microwave, stirring occasionally.

Allergens: Milk.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

The technique that makes it

The success of this creamy broccoli potato soup hinges on a few key techniques that ensure a silky smooth texture and well-developed flavor. First, the sautéing of the onion and garlic in butter is crucial. This process, known as ‘sweating,’ gently cooks the aromatics, releasing their sweet undertones without browning, which could impart a bitter taste. This forms the flavor base for the soup. Next, creating a roux by whisking flour into the melted butter is essential for thickening. Cooking the roux for a minute or two before adding liquids helps to cook out the raw flour taste, preventing a pasty texture. The gradual addition of cold milk and then warm broth allows the roux to emulsify properly, creating a smooth, lump-free base. Finally, the potatoes are simmered until fork-tender, but not mushy. Overcooking can lead to a starchy, gluey soup. The goal is for the potatoes to break down slightly when blended, contributing to the soup’s inherent creaminess without needing excessive blending, which can also make the soup gummy.

Troubleshooting

• Problem: Soup is lumpy. Fix: Whisk vigorously while adding liquids to prevent the roux from clumping. If lumps persist, carefully strain the soup through a fine-mesh sieve or use an immersion blender to break them down.
• Problem: Soup is too thick. Fix: Gradually whisk in more chicken broth or milk, a quarter cup at a time, until the desired consistency is reached.
• Problem: Soup is too thin. Fix: Simmer the soup uncovered for a few more minutes to allow excess liquid to evaporate. Alternatively, create a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and whisk it into the simmering soup until thickened.
• Problem: Flavor is bland. Fix: Ensure you’ve seasoned adequately with salt and pepper throughout the cooking process. Taste and adjust seasoning at the end. A pinch of nutmeg or a dash of hot sauce can also enhance the flavor profile.

Substitutions

• Milk: Unsweetened plant-based milks like almond, soy, or oat milk can be used. The result will be a dairy-free soup, and the flavor profile might be slightly altered depending on the milk chosen.
• Chicken Broth: Vegetable broth is an excellent substitute for a vegetarian or vegan version. Ensure it’s a good quality, flavorful broth. Water can also be used, but it will result in a less complex flavor.
• Butter: Olive oil or a plant-based butter alternative can be used. This will change the richness slightly but will still create a flavorful base.
• Potatoes: While Yukon Gold or Russet potatoes are ideal for their starch content, other waxy potatoes can be used. However, they may require slightly longer cooking times and might not contribute as much to the creamy texture on their own.

Pro tips

• For an extra creamy texture, blend about half the soup before adding the broccoli.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, stirring occasionally.

Enjoy this hearty and delicious potato soup recipe, a perfect comforting meal for any occasion.

Try this next: Rich Beef & Lentil Soup: Your Ultimate Comfort Meal!

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