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…
Priyanka @Flavor Quotient says
Love and only blind love for this delicious looking soup! This would be a perfect meal for the mild winter we have in Bangalore, India. And btw, I love your baby hands! 🙂
Kimberley says
Going to make the soup for supper tonight. It is -20 in Calgary Alberta so Soup is a great idea. Just for Dozer you can buy cooling jackets, you soak the jacket in cold water and will keep up to 4 to 6 hours cool. It really works – I have one for my dog – she loves it!
Nagi says
NO WAY!!!! Seriously?? Cooling mats, cooling jackets….I am totally going to look into this! N xx
Marisa Franca @ All Our Way says
I got carried away pinning your creamy recipes 🙂 They look and sound delicious! Makes me drool just looking at the soup and I am in warm weather now. I’m a total wimp!! I don’t think I could survive without air-conditioning. I can’t wait to make the soup — once the weather gets cooler. Poor Dozer! Hope he gets cool soon!!
Nagi says
Put your vote in – think I should SHAVE him???? 😉 N x
Ben Sweeton says
He definitely needs a trim but don’t go shaving him! lol
Nagi says
People mock him when I do! <3 N xx
Mary says
I have an older sheltie I thought would never use the cool mats. It took a blazing summer and 5 mins on one and now he actually LOOKS for the mats. I have more than one as I got tired of having to move the one. Try it, He’ll like it.
Nagi says
Really?? OK you have totally convinced me!!! I mean, I’ll do anything for this darn dog. 🙂 I’m off to find one online now!
Michelle Stephenson says
I’m so glad you are going for the cooling mats. You should never shave the dog unless he is hopelessly matted. Their fur provides dogs with insulation against both heat and cold. Another thing to remember is when a dog is shaved, its light colored skin is exposed to the sun and he could easily get skin cancer. My sheltie got a melanoma on his nose which is the only part of his body that is exposed to the sun. Since it’s summer nearly year-round here in Florida, I keep our two shelties well hydrated with mineral water and I keep fans on 24/7. Tell Dozer that BoomBoom LaRue and Taylor Herbie wish him cool dreams and fun in the sun.
Nagi says
OMG! I never even THOUGHT of that, thank you so much for warning me! Is your sheltie ok??? PS BoomBoom LaRue and Taylor Herbie??
Michelle Stephenson says
Taylor is just fine now. I had the melanoma surgically removed and you can hardly see where it used to be. Knowing how much we all love our furry family members, I just wanted to share with you what I learned. BTW I have used your lemon cream sauce not only on fish but also on chicken and pork tenderloin. It is so delicious and versatile, it makes every meal a celebration. Thanks for all the great recipes. It sure makes meal planning a lot more fun.
Nagi says
Ohhh I’m so glad to hear he is ok! <3 And PS oh YUM to the lemon cream sauce on chicken and pork! I presume you mean the one cooked separately not baked with the fish (i.e. I did a one pan baked fish with lemon cream sauce as well as the sauce separate 🙂 )