Broccoli and Potato Soup
User Reviews
5.0
294 reviews
Excellent
Broccoli and Potato Soup
Report
Recipe video above. A thick, hearty, creamy Broccoli and Potato Soup that will warm your soul! Tastes rich and indulgent, but it's made without a single drop of cream.
Share:
Ingredients
- 40g / 3 tbsp unsalted butter
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 1/3 cup flour
- 2 cups milk , any fat %
- 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 (Note 1)
- 5 cups broccoli, small florets (1 large head, ~300g/10oz, Note 1)
- 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 ocassionally 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
- Potato - Any all rounder potato works well for this recipe. In fact, any potato works will work fine, whether it's waxy or starchy.
- Broccoli - break/cut the florets into small pieces that will easily fit on a soup spoon. 5 cups (packed) is about 300g/10oz.
- To make this GLUTEN FREE, leave out the flour and make sure you use GF broth. Then mix together 2 tablespoons of cornstarch / cornflour and a splash of water to make a slurry. Add that into the soup towards the end and cook for a couple of minutes - this will thicken the soup.
- Storage - Fridge for 4 to 5 days, or freeze, thaw then reheat gently (don't want to cook potato again, might get so soft it starts falling apart).
- Nutrition per serving, assuming 5 servings and that 1 cup of cheese is used. Excludes toppings - because I cannot be held responsible for the amount of BACON you might pile on top!
Nutrition Information
Show Details
Serving
493g
Calories
405cal
(20%)
Carbohydrates
48g
(16%)
Protein
18.3g
(37%)
Fat
16.6g
(26%)
Saturated Fat
10.2g
(51%)
Cholesterol
49mg
(16%)
Sodium
446mg
(19%)
Fiber
6.3g
(25%)
Sugar
11.5g
(23%)
Vitamin A
1300IU
(26%)
Vitamin C
153.5mg
(171%)
Calcium
410mg
(41%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 4-5
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Serving | 493g | |
| Calories | 405cal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 18.3g | 37% |
| Fat | 16.6g | 26% |
| Saturated Fat | 10.2g | 51% |
| Cholesterol | 49mg | 16% |
| Sodium | 446mg | 19% |
| Fiber | 6.3g | 25% |
| Sugar | 11.5g | 23% |
| Vitamin A | 1300IU | 26% |
| Vitamin C | 153.5mg | 171% |
| Calcium | 410mg | 41% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
294 reviews
Excellent
Other Recipes
You'll Also Love
