This-delicious-and-satisfying-Broccoli-Potato-Soup-will-surely-become-a-family-favorite.

Broccoli and Potato Soup Recipe

I can’t think of a more comforting and nourishing food for frigid winters than a hot bowl of soup. I have shared a couple of soups and stews on the blog. Those I shared are the most requested in my household and are worth sharing with you. A simple tomato soup recipe or a hearty beef soup are just a few. Today I’m bringing you another delightful dish, Broccoli and Potato Soup.

Broccoli-Potato Soup

 

This broccoli and potato soup is creamy, thick, and flavorful. The combination of tender broccoli florets and creamy potatoes results in a rich and tasty soup. This broccoli-potato soup will become a family favorite if you like soups as much as we do.

BROCCOLI AND POTATO SOUP RECIPE

 

Whether it's snowing, windy, or just grey outside, a bowl of this broccoli and potato soup will brighten your day.

How to Make Potato Broccoli Soup

The first step in making this soup is using a roux technique. Wait, don’t get intimidated by the word. This technique is straightforward and the secret to making silky sauces and rich gravies. There’s a big chance you already used this method without realizing it. The Kitchn is one of my favorite sites for reliable information on topics like this, and they describe it like this: A roux is a simple combination of equal parts butter and flour. The butter is melted, the flour is stirred, and the mixture is cooked until thick and lump-free over low heat. You will gradually add a liquid, such as broth or milk, at this point. The roux dissolves in the liquid and thickens it to make a silky-smooth sauce.

So let’s do it!

In a large pot over medium-high heat, melt the unsalted butter, and add onion and garlic. Cook for 2 minutes or until the onion is softened. Mix in the flour with the onion mixture, then slowly pour in the milk while stirring until it forms a slightly thick paste. Next, using a whisk, smooth it out if necessary. Add chicken stock, water, potatoes, and season with salt and black pepper. Bring to a simmer, and adjust the heat to low. Cook uncovered for about 10 minutes or until the potatoes are lightly cooked. Make sure to stir occasionally to avoid sticking to the bottom of the pot. 

Lastly, add the small pieces of broccoli florets and stir. Cook for 2 minutes (or until the broccoli is cooked to your liking), then remove from the heat and stir in the freshly shredded cheese. I also added some pepper flakes for a little kick (optional). 

Broccoli-and-Potato-Soup-Recipe

And that’s it; you’ll have a satisfying soup packed with chunks of broccoli and potatoes that’s ideal for chilly weeknights.

Below you will find a convenient printable recipe card. 

Follow along on FacebookPinterest, and Instagram @asimpletweakrecipes for the latest updates.

 

Broccoli-Potato Soup

BROCCOLI AND POTATO SOUP RECIPE

Whether it's snowing, windy, or just grey outside, a bowl of this broccoli and potato soup will brighten your day.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Calories: 496kcal

Ingredients

  • 3 tablespoons unsalted butter
  • 1 small small onion finely chopped
  • 2 cloves garlic cloves minced
  • cup flour
  • 2 cups of milk I used evaporated milk which gives the soup a nice flavor.
  • 2 cups chicken stock low sodium
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 large potatoes peeled and cut into cubes
  • 1 head of broccoli cut into small florets
  • 1 cup grated parmesan cheese or other of choice

Instructions

How to Make Potato Broccoli Soup

  • In a large pot over medium-high heat, melt the unsalted butter, and add the onion and garlic. Cook for 2 minutes or until the onion is softened.
  • Mix in the flour with the onion mixture, then slowly pour in the milk while stirring until it forms a slightly thick paste.
  • Next, using a whisk, smooth it out if necessary. Add chicken stock, water, potatoes, and season with salt and black pepper.
  • Bring to a simmer, and adjust the heat to low. Cook uncovered for about 10 minutes or until the potatoes are lightly cooked. Make sure to stir occasionally to avoid sticking to the bottom of the pot.
  • Lastly, add the small pieces of broccoli florets and stir. Cook for 2 minutes (or until the broccoli is cooked to your liking), then remove from the heat and stir in the freshly grated cheese. I also added some pepper flakes for a little kick (optional).

Notes

 
 

Nutrition

Calories: 496kcal | Carbohydrates: 41g | Protein: 25g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 1382mg | Potassium: 1089mg | Fiber: 5g | Sugar: 18g | Vitamin A: 1737IU | Vitamin C: 140mg | Calcium: 644mg | Iron: 2mg

Tell me what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!

Until the next one…

Love E.S. asimpletweak
 

 

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