Craving a comforting bowl of creamy, veggie-packed goodness?
This Creamy Broccoli and Potato Soup recipe is your answer – simple to make and bursting with flavor, it's guaranteed to become a new family favorite.
Ditch the store-bought stuff and prepare for a taste sensation that's both healthy and incredibly satisfying.
What You'll Need
To make my creamy broccoli and potato soup, you're gonna need a few things! First off, you'll want 40g—that's about 3 tablespoons—of unsalted butter.
Next up, let's grab one small onion, finely chopped, and two minced garlic cloves. Don't forget a third of a cup of flour!
For the liquid part, two cups of milk (any kind!), two cups of low-sodium chicken broth or stock, and another two cups of water will do the trick. Seasonings? You'll need a teaspoon of salt and half a teaspoon of black pepper.
The stars of the show are 800g (or 1.6 pounds) of potatoes—peeled and cubed—and 5 cups of small broccoli florets. Looking for another way to use broccoli florets? Consider transforming them into baked cheesy snacks. It's cheesy time with 1+ cups of grated cheddar cheese (or whatever cheese makes your heart sing!).
Let's Get Cooking
Alright, let's get this soup simmering; first, I'm melting 40g—that's roughly 3 tablespoons—of unsalted butter in a large pot over medium-high heat because who doesn't love a good buttery base?! Next, toss in one small, finely chopped onion and two minced garlic cloves. Cook them for about 3 minutes–until the onion's soft and translucent; nobody likes crunchy onions in their soup! This recipe is also great because it can easily be made vegan with a switch to coconut milk!
Now, sprinkle in 1/3 cup of flour, stirring it into the onion mixture. Let it cook for 30 seconds; we want it to get all nice and cozy. While stirring, slowly pour in 2 cups of milk – any kind will do – and mix until it forms a thickish, mostly smooth paste. Whisk it if you need to.
Time for 2 cups of chicken broth, 2 cups of water, 1 teaspoon of salt, and ½ teaspoon of pepper. Stir it all up, then add those 800g of peeled and cubed potatoes. Bring everything to a gentle simmer, then cook for 8 minutes; stir now and then.
Tips & Notes
Let's explore into some handy tips and notes to guarantee your broccoli and potato soup turns out amazing! For the potatoes — any kind will do, from waxy to starchy. Just peel and cube them into 1/2-inch pieces.
Broccoli time! Break or cut the florets into spoon-friendly sizes. Five cups packed is about 10 ounces.
Going gluten-free? Skip the flour and use gluten-free broth. A slurry of 2 tablespoons cornstarch mixed with a splash of water will work wonders to thicken it up; add it at the end and cook for a couple of minutes.
Fridge storage works for 4-5 days. You can freeze it, but reheat gently. I am giving you a gentle reminder not to overcook, which might make the potato mush!
Nutrition info is per serving—but hold on before you add bacon. I can't be held responsible for that!
Short Recipe Version
Prep Time: 15 minutes
Cook Time: 30 minutes
Serving Size: 6
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 cups broccoli florets
- 2 medium potatoes, peeled and cubed
- 1 cup milk or cream
- 1/4 cup shredded cheddar cheese
- 1 tbsp cornstarch (optional, for thickening)
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Pour in vegetable broth, add broccoli and potatoes. Bring to a boil, then reduce heat and simmer for 20 minutes, or until vegetables are tender.
- If using cornstarch, mix it with 2 tablespoons of cold water to form a slurry.
- Carefully transfer soup to a blender or use an immersion blender to puree until smooth.
- Return soup to the pot, stir in milk or cream and cheddar cheese. Heat until cheese is melted and soup is heated through.
- If needed, stir in cornstarch slurry to thicken.
- Season with salt and pepper to taste.
Nutrition Information (per serving, estimated):
- Calories: 200
- Protein: 8g
- Fat: 10g
- Carbohydrates: 22g