Broccoli and Potato Soup: The Best Comfort Food Recipe Ever
A thick, hearty, creamy Broccoli and Potato Soup that will warm your soul! Made without a single drop of cream.
Equipment
- large pot
Ingredients
- 40 g unsalted butter
- 1 small onion finely chopped
- 2 cloves garlic minced
- ⅓ cup flour
- 2 cups milk any fat %
- 2 cups chicken broth/stock low sodium
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 800 g potato peeled and cut into 1.25 / ½" cubes
- 5 cups broccoli small florets (1 large head, ~300g/10oz)
- 1+ cups grated cheese cheddar or tasty (or other of choice)
Garnish, optional
- Cook bacon pieces highly recommended
- Shallots/scallions finely sliced
- Grated cheese
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
Any all rounder potato works well for this recipe. To make this GLUTEN FREE, leave out the flour and make sure you use GF broth. Store in fridge for 4 to 5 days or freeze, thaw then reheat gently.
Nutrition
Serving: 493gCalories: 405kcalCarbohydrates: 48gProtein: 18.3gFat: 16.6gSaturated Fat: 10.2gCholesterol: 49mgSodium: 446mgFiber: 6.3gSugar: 11.5gVitamin A: 1300IUVitamin C: 153.5mgCalcium: 410mgIron: 2.5mg
Tried this recipe?Let us know how it was!