This is a chunky Broccoli and Potato in a thick and creamy soup broth that’s made with no cream. It’s hearty, filling and surprisingly low-cal(ish), clocking in at 400 calories for a generous bowl (and I don’t skimp on serving portions!).
For a hit of protein, add some prawns/shrimp or shredded chicken. And we can pretend that finishing with a sprinkle of bacon is optional….
Potato and Broccoli Soup
This is a thick and creamy soup with potato and broccoli that you’d swear has a bucket of cream in it, but it doesn’t have a single drop. It’s hearty, comforting, tastes rich and indulgent but is in fact relatively healthy with just 405 calories for a VERY big bowl!
It’s one of those recipes that I classify as “accidentally healthy” – I haven’t done anything to reduce calories and thereby compromise on tastiness. It just happens to have a sensible calorie count for a generous size serving that is satisfying to have as a meal in itself.
How this soup is thick and creamy WITHOUT cream
The base of this is a creamy white soup which is made from a roux – sounds fancy (it’s French 😉 ) but it’s just melted butter + flour mixed together which thickens whatever liquids you pour into the soup. A core cooking technique that will serve you well in life once you know how to make it!
It’s the base of almost all creamy things you will find on my website – like this Ham Potato and Corn Chowder, Seafood Gratin Pasta Bake, Creamy Broccoli Gratin and the Cheese sauce topping of things like Lasagna and Greek Moussaka. And it’s the very foundation of the creamy cheesy sauce of a great Mac and Cheese!
Much healthier than using loads and loads of cream!
What you need for this Potato and Broccoli Soup
Here’s what you need for this creamy soup:
The cheese in the above is for stirring through the broth. It doesn’t make it ultra cheesy (we’re not making Mac and Cheese here), it just adds a little touch of flavour and seasoning into the soup, as well as thickening it slightly.
I originally intended to make it optional, but I changed my mind. It’s not a deal killer. But it’s very (very) highly recommended to include it.
Bacon – on the other hand, I’ve left out the sprinkle of bacon because I do consider that as an optional extra. You can also switch it for something else that provides a similar special finishing touch to soups – like croutons (see here), crispy fried shallots (ie the Asian essential), some grated cheese or parmesan. So there’s a few options here.
How to make it
And here are process photos for how to make it. Basically, it starts by making the above described roux, then we cook small cubes of potato first and add the broccoli later (because it cooks faster). The idea here is that by the potato and broccoli are both cooked perfectly, the soup has thickened so it’s beautifully creamy!
Variations
I’ve used broccoli here, but it’s a direct switch out for cauliflower or broccolini as an alternative. Works great and looks elegant – a pure white soup.
But actually, you can use any vegetables you want here. Just put it in so it cooks through within the prescribed recipe time!
And lastly – soup dunkers. I know this already has a starch in it, but who ever says no to something hot and crusty for dunking? Even better if there’s something molten and cheesy on it, and if it has garlic in it as well? Swoon.
Soup Dunkers
That said and done, I do swear that this soup is delicious in its own right, just as it is. Enjoy! – Nagi xx
Watch how to make it
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Broccoli and Potato Soup
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.
Recipe Notes:
Nutrition Information:
Originally published January 2017. Updated with new photos, video and process photos.
More creamy cream-less soups
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Homemade Cream of Chicken Soup – bid Heinz goodbye!
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Life of Dozer
Normally I add an update to the Life of Dozer. But in this case, this photo and caption from the original publication date still applies! 😂
From the original publication date:
Not a fan of broccoli…
A great soup. In fact, it’s 37° right now, the opposite of thick, hearty soup weather and yet, here I am still thinking about how great this soup is and counting down the days until it’s cool enough to make again.
Adding stars to my comment
Have made this soup twice now! It is so filling and delicious my mum loves the soup as well!!!
Sounds like a healthy recipe but it didn’t work for me. The soup didn’t thicken and didn’t have much flavour. I think the recipe is not beginner friendly.
Sooo good and satisfying! It’s converted my usually soup-averse husband 😊
10/10
Yes to five stars!💗
Made today, I normally add carrot and celery. Didn’t have . This was great as written. Thank you !
We had this tonight. So quick and easy and yummy. 10/10
I had chopped jalapenos on mine and it was like a jalapeno popper soup. Utterly delicious.
So so good! and easy to make. Like all of Nagi’s recipes: A+
The video, all the notes at the end, just the best, as always 🙂
This was fun and simple to make! I had to increase the cheese amount due to using Gouda over Cheddar. I now feel confident on how to make a filling soup that isn’t chicken noodle!
I absolutely love this recipe and it’s become a regular I love to make. I like to use a stick blender before adding the cheese at the end so that it thickens it up even more, and I like to add some chilli flakes for a bit of added flavour. Thanks for another great recipe!!!!
Hubby is away for a month and I wanted to make sure I didn’t resort to rubbish for dinner. I made this soup (along with a few others) and put them in 1 cup batches in the freezer. I’ve resorted to having this one for breakfast this morning because it’s so delicious! YUM!
This soup is amazing! A hit with the whole family and so easy to make. I prepped it in advance, and it reheated perfectly. Thank you!
Delicious. Kids actually ate it up!
I made this for dinner last night and it was so fast and delicious! I chopped up the broccoli stems and added them after the potatoes. Yum!
Absolutely delicious and a staple in our house now! I like to add some chilli flakes (as we like a bit of spice) and use a stick blender to partly blend at the end before the cheese, but still keep some delicious chunks of broccoli and potato. Can’t wait to get my hands on the new cookbook and thank you for another delicious dinner!
Hi nagi,
I love your recipes everyone I make it comes up really good . And they are so easy to prepare. Thanks. Have a great day . 👍👍
I love this soup and make it every time we get broccoli in our vege box. It’s delicious, healthy, quick and economical. Two mistakes I have made when impatient to eat it: 1) Putting the broccoli in before the potato is ready. The only thing more heartbreaking than under-cooked potato is over-cooked broccoli – so wait until the potato is soft and ready to eat before throwing in the broccoli 2) Like the recipe says, cut the broccoli into small florets. Tonight in a rush I left them on the big side (I was too focused on eating the finished product…) and while it’s still delicious, very small bits work better in a soup. (Note the recipe is correct on both fronts! Just two shortcuts I’ve regretted in rushing to get it in my bowl.)
Found this recipe last year, and it has become a staple in our household for winter soups! Absolutely amazing, and very simple to make.