Thick, hearty and creamy, this Broccoli and Potato Soup will warm your soul. I like to stir through cheese at the very end for that little bonus cheesy goodness, and to finish it off with a sprinkle of golden brown bacon or ham. Use this recipe as a base to add your own touch, like adding protein and other vegetables!
I had planned to publish this Potato and Broccoli Soup last week. But Sydney was ravished by a heatwave, and yes, we are in the height of summer but 38C/100F days with 75% humidity and no breeze is still extreme weather for this time of the year. And when it’s that hot in a house with no air conditioning, I literally couldn’t even look at the photos, let alone write a post and be all excited about how tasty it this soup is. And the thought of creating the video, having to look at all that steamy soup……..I was sweating just at the thought.
But today it’s a balmy 25C/77F, with a gentle breeze. On this lovely mild day when I am in fact defrosting the last container of this Potato and Broccoli soup to have for dinner, I am perfectly positioned to tell you all about why you need this in your life. 🙂
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. 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, White Chicken Enchilada Soup (<– Seriously SO GOOD!) and this Creamy Broccoli Gratin / Casserole. Much healthier than using cream!
I’ve kept this soup fairly simple, using just broccoli and potato because my fridge was (unusually) free from proteins other than some scraps of bacon which I chopped up and used as garnish. But you can really toss in whatever you want, just use this recipe as a base for a fridge clean out!
I love these types of soups. “These types” being chunky creamy soups. Soups that are truly satisfying enough to have as a meal. And that are accidentally healthy. I just did the nutritional analysis and it came out at 405 calories for a 493g / 1 lb serving! Proof that it’s possible to eat HEALTHY without compromise! – Nagi xx
Soup Dippers
Quick Cheesy Garlic Bread • Better-Than-Dominos Garlic Bread • Soft No Knead Dinner Rolls
More creamy cream-less soups
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Broccoli and Potato Soup
Ingredients
- 40 g / 3 tbsp unsalted butter
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 1/3 cup flour
- 3 cups milk (whole or low fat)
- 1 cup chicken broth
- 1 cup water
- 800 g / 1.6 lb potato , peeled and cut into 1.25 / 1/2" cubes
- 5 cups broccoli florets (bite size) (about 1 large broccoli)
- 1 + cups grated cheese , cheddar or tasty (or other of choice)
Garnish, optional
- Shallots/scallions , finely sliced
- Cook bacon pieces
- Grated cheese
Instructions
- Melt butter in a large pot over medium heat. Add onion and garlic, cook for 5 minutes or until softened.
- Add flour and mix into onion mixture. Cook for 30 seconds.
- Add about 1 cup of milk and stir quickly, it will thicken quickly. Add remaining milk gradually, whisking as you go (video below recipe is helpful if you are new to this) (Note 2).
- Add chicken broth, water and potato. Bring to simmer, and cook for 12 - 15 minutes, stirring occasionally, or until potato is just cooked. If the soup gets too thick, add more chicken broth (or water) - depends how rapidly you are simmering.
- Add broccoli and stir. Cook for 2 minutes, then take the pot off the stove.
- Stir through cheese (I use 1 cup). Adjust salt and pepper to taste.
- Ladle into bowls and top with garnishes of choice.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Broccoli and Potato Soup recipe video. Love sharing videos where there are little sightings of my Baby Hands.
LIFE OF DOZER
In lieu of shaving him / investing in a “cooling” mat which he probably wouldn’t use anyway. He’s lying on one too… ?
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Hi! I want to use leftover heavy cream instead of [or in addition to] milk. How much for this recipe? Thanks!
Hi Desiree, you can sub the milk with cream and water if you prefer – I’d say about 1:1 ratio – N x
I add two roasted chicken breasts (cut into strips, oil and season, and roast for 20 mins while the potatoes cook) and I also add a can of cream of broccoli soup before the potatoes. This is one of my family’s favorites now!
Absolutely delicious a very hearty & affordable dish will definitely make again loved it
I’m so glad you loved it Kaye, and yes, very affordable when broccoli is cheap!
Hi Nagi! I’m about to make a big batch of this soup & I noticed you mentioned “defrosting the last tub”. Does this mean the potato chunks don’t come out of the freezer all grainy & unappetizing from being frozen? That would be so awesome!
Please forgive if I’ve missed this question in the comments. 🤗
Amazing soup! I took about 1/3 of the soup and ran it through the blender and added it back in. Sigh…. it was so good it was hard to stop eating it. This goes into my tried and true recipes!
Fantastic Kellie!! ❤️
Can I add parmesan instead of cheddar (it’s the only cheese I have in the fridge)? Can’t wait to try it. 🙂
You could, just cut back on the amount so it’s not too salty!
I would like to make this! My daughter is a little sensitive to milk, though, so I’m curious if I can substitute chicken broth for about half the milk without compromising it too much. Or do you recommend using a coconut milk? 😬 (I’ve used coconut cream in place of heavy cream before -in a different soup- but milk is a big part of this recipe, so I’m hesitant.)
Didn’t know I’d like this soup this much!! I knew your recipes are always good but seriously, it’s the smack middle of summer where I live and I still eat this twice a day. I made it vegan using soy milk and mushroom essence, very delicious! Thank you Nagi!!
Oh wow Nagi, another winner on my hit list. This soup is delicious cool weather warmer and so hearty and filling. I did add a little grilled speck to it (guilty). Your videos are a great key to success when cooking. I’m a confident cook but I’ve learnt so many tricks from your detailed notes. This is the best recipe blog I’ve come across in ages, years…..I’ve made over 25 of your dishes now and all totally successful, my neighbors love it as I don’t cook for family anymore I farm my extras out or my elderly neighbors. Thankyou for filling our tummies with great food & igniting my passion for cooking. Ps… I love that you are in Nth Sydney I’m just south of the bridge in the Shire 😉
Great easy soup! I used a mix of broccoli and cauliflower floret because that’s what I had. Omitted cheese bc I didn’t have any and added pancetta crumbles. Yum!!
I’m so pleased to hear that KKO! Thank you for letting me know you enjoyed this! N x ❤️
Nagi. I LOVE this recipe. You write recipes the way I cook. Add this add that. Use what you have on hand. Never the same soup twice but always delicious. Tonight I am adapting it yet again. This time I am adapting to be made in my pressure cooker and added sweet and regular potato as well as spinach, broccoli, and carrots. It has become my go to base and I adapt for many recipes. Thank you so much.
Best recipe ever! We love it!
I love hearing that Veronica!! Thanks for letting me know you enjoyed it! N x
This is absolutely delicious!!! Tried it once, now this will be my go to for potato soup!!!
HIGH FIVE! So glad you enjoyed this Brenda, thanks for letting me know! N x
My picky family LOVED this soup. Skipped the cheese for my husband added extra cheese to cover broccoli for my 5 year old and it was a major hit. I added some sauteed chicken breast and served with bread. I was able to make this soup with my 1 year old wobbling around it was super easy. I will definitely make again and try more of your recipes.
That’s so great to hear Denitra! Thanks for letting me know – N x ❤️
How much black pepper should you add
In teaspoons
1/8 tsp, just a pinch!
Naic..mam
Hi Nagi
Will this work with leeks instead of broccoli ?
Yep! 🙂 N x
Thanks for the recipes
You’re welcome Christine! N xx
Hi nag, do you have any freezer tips for this recipe?
Hi Crista! Cool first, then freeze in an airtight container or ziplock bags laid flat 🙂 Defrost then reheat! N xx