Broccoli and Potato Soup
Broccoli and Potato 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! Great way to start your new year.
Ingredients
- 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
- 1.6 lb potato, peeled and cut into 1/2″ cubes
- 5 cups broccoli, small florets
- 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
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Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
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Add flour and mix into onion mixture. Cook for 30 seconds.
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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.
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Add chicken stock, water, salt and pepper. Stir, then add potato.
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Bring to simmer then adjust heat so it’s simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir occasionally so the base doesn’t catch.
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Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
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Stir through cheese (I use 1 cup) – broth soup be nicely thickened. Add more salt if needed.
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Ladle into bowls and top with garnishes of choice.
