Broccoli and Potato Soup
User Reviews
5
Broccoli and Potato Soup
Description
This recipe begins by sauteing finely chopped onion and minced garlic in butter until soft, then stirring in flour to form a roux. Gradually whisking in milk creates a thick base, which is combined with chicken broth, water, salt, and pepper. Cubed peeled potatoes cook in the broth until nearly tender, followed by adding small broccoli florets cooked briefly to maintain some texture. Then, grated cheddar or similar cheese is stirred in, thickening the soup further and adding a rich flavor. The soup is served with optional garnishes like crispy bacon pieces, thinly sliced shallots or scallions, and additional cheese for added texture and taste variety. The recipe notes that various potatoes work well and suggests modifying for gluten-free diets by replacing flour with a cornstarch slurry.
Ingredients
- 40g / 3 tbsp butter unsalted
- 1 onion finely chopped, small
- 2 garlic minced, cloves
- 1/3 cup flour
- 2 cups milk , any fat %
- 2 cups chicken broth low sodium, or chicken stock
- 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 1 large head, ~300g/10oz, Note 1, small florets
- 1+ cups cheese cheddar or tasty (or other of choice, grated
Garnish, optional
- Bacon highly recommended, cooked pieces
- shallot finely sliced, or scallions
- cheese grated
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
- Any all-purpose potato variety can be used, whether waxy or starchy.
- Cut broccoli florets into small pieces that easily fit on a spoon for convenient eating.
- To make gluten free, omit flour and thicken the soup near the end with a cornstarch slurry.
- Store leftovers in the fridge for 4-5 days or freeze and gently reheat without overcooking to avoid soggy potatoes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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