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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Browse all Soups
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…
Dominica says
I will be making this today. I dont have a lot of potatoes can i use carrots?
Nagi says
Sure thing! Yum! (And lower cal too!!) N x
Mariana says
Absolutely delicious soup and easy to follow recipe (for a no-good cook). I didn’t have stock, so I too used stock cubes. So tasty, I had two bowls!
Thank you Nagi!
Stella says
Made this soup as aside to seared salmon, not a normal combo but yummy nonetheless.
Parboiled the potato, brocolli and added some parboiled carrots too.
I just used stock cube and really surprised with how tasty it was!
I think we’re gonna try adding oysters and mussels next time. Make it into a seafood chowder.
Thank you Nagi. ♥️
Craig says
Yet another lovely dish. Your site is our go to for recipes now. Sorry Jamie Oliver..
Nagi says
🙌 Thanks Craig!! N x
Sue K says
I have made this recipe numerous times and loved it. Broccoli is expensive right now so could I use frozen broccoli florets instead? Thanks
Nagi says
You sure can Sue! N x
Jessica Willis says
I dont have chicken broth!! Can I use more water instead or maybe beef broth??
Ellen says
I made this soup yesterday. Followed the recipe (99%). Added one cup more liquid and some salt. My husband was very impressed with the rich and creamy broth. It was fabulous! Thanks for another winner, Nagi!
Desirée says
Hi! I want to use leftover heavy cream instead of [or in addition to] milk. How much for this recipe? Thanks!
Nagi says
Hi Desiree, you can sub the milk with cream and water if you prefer – I’d say about 1:1 ratio – N x
MB says
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!
Kaye Watkins says
Absolutely delicious a very hearty & affordable dish will definitely make again loved it
Nagi says
I’m so glad you loved it Kaye, and yes, very affordable when broccoli is cheap!
Saffron says
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. 🤗
Linda Ball says
I would like to see an answer to this question, even though I didn’t see it in the recipe.
Nagi says
Hi Saffron and Linda! I popped a freezing note in the recipe, it’s fine to freeze cooked potato. If you’ve had problems in the past with graininess, is it because you used frozen raw potato? But cooked potato is fine. I freeze cooked potato in all forms – like cottage pie topping, in stews – and I’ve never had a problem! N x
Kellie says
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!
Nagi says
Fantastic Kellie!! ❤️
Alexandra says
Can I add parmesan instead of cheddar (it’s the only cheese I have in the fridge)? Can’t wait to try it. 🙂
Barbara says
Can u add chopped cauliflower also
Nagi Maehashi says
You could, just cut back on the amount so it’s not too salty!
Naomi says
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.)
Tyas says
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!!
Kez says
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 😉
KKO says
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!!
Nagi says
I’m so pleased to hear that KKO! Thank you for letting me know you enjoyed this! N x ❤️
Patrice says
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.
Veronica says
Best recipe ever! We love it!
Nagi says
I love hearing that Veronica!! Thanks for letting me know you enjoyed it! N x
Brenda says
This is absolutely delicious!!! Tried it once, now this will be my go to for potato soup!!!
Nagi says
HIGH FIVE! So glad you enjoyed this Brenda, thanks for letting me know! N x
Denitra Banks says
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.
Nagi says
That’s so great to hear Denitra! Thanks for letting me know – N x ❤️