Creamy Broccoli Potato Soup Recipe
Enjoy this creamy potato soup, featuring tender potatoes and broccoli simmered in a rich, savory broth.
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
Instructions
- Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
- Add flour and mix into onion mixture. Cook for 30 seconds.
- 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.
- Add chicken stock, water, salt and pepper. Stir, then add potato.
- 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.
- Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
- Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.
- 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.
- 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.