Broccoli and Potato Soup is a warm and hearty dish that combines the nutrition of broccoli with the comforting texture of potatoes. It’s perfect for chilly days or when you want a quick, satisfying meal. This soup is not only delicious but also packed with vitamins, making it a favorite in many households.
Why Make This Recipe
Making Broccoli and Potato Soup is easy and straightforward. It uses simple ingredients that you may already have in your kitchen. This recipe is great for a family dinner or even meal prep for the week. Plus, it’s a fantastic way to sneak more vegetables into your diet!
How to Make Broccoli and Potato Soup
Making this soup is simple and quick, allowing you to enjoy a healthy meal in no time. Follow the steps below for a delicious bowl of 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
- 800g / 1.6 lb potato, peeled and cut into 1.25 / 1/2″ cubes
- 5 cups broccoli, small florets (1 large head, ~300g/10oz)
- 1+ cups grated cheese (cheddar or tasty or other of choice)
- Cooked bacon pieces (highly recommended)
- Shallots/scallions, finely sliced
- Grated cheese for topping
Directions :
- Melt butter in a large pot over medium-high heat.
- Add onion and garlic, cooking for 3 minutes or until the onion is softened.
- Stir in the flour and mix it with the onion mixture. Cook for 30 seconds.
- While stirring, slowly pour in the milk until it forms a thick paste. Use a whisk if needed to make it smooth.
- Add the chicken stock, water, salt, and pepper. Stir well before adding the potato.
- Bring the mixture to a gentle simmer. Cook for 8 minutes (without a lid) or until the potato is almost cooked. Stir occasionally to prevent the base from catching.
- Add the broccoli and stir. Cook for 2 minutes, or until the broccoli is done to your liking. Remove the pot from the heat.
- Stir in the cheese (around 1 cup) for a nice thickened broth. Taste and add more salt if needed.
- Serve in bowls and top with your choice of garnishes.
How to Serve Broccoli and Potato Soup
Serve the soup hot in bowls. You can add garnishes like extra grated cheese, fried bacon pieces, or sliced scallions for added flavor and texture. This soup goes well with crusty bread or a simple salad on the side.
How to Store Broccoli and Potato Soup
To store leftovers, let the soup cool to room temperature. Place it in an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. Just make sure to leave some space in the container for the soup to expand when it freezes.
Tips to Make Broccoli and Potato Soup
- For a creamier texture, blend the soup with an immersion blender after cooking.
- Add more spices like cayenne pepper for a little heat.
- You can vary the types of cheese used to change the flavor profile of the soup.
Variation
For a vegan version, use plant-based butter, almond milk, vegetable broth, and replace cheese with nutritional yeast for a cheesy flavor.
FAQs
1. Can I use frozen broccoli in this recipe?
Yes, you can use frozen broccoli. Just add it at the same time as fresh broccoli and cook until heated through.
2. Is it possible to make this soup ahead of time?
Absolutely! This soup tastes even better the next day after the flavors have melded, making it perfect for meal prep.
3. Can I add other vegetables to the soup?
Yes! Carrots, celery, or spinach can be great additions to boost the nutritional content and flavor. Just add them in with the potatoes.
Enjoy your delicious, homemade Broccoli and Potato Soup! It’s an easy way to enjoy a comforting dish that’s full of flavor and nutrition.
Broccoli and Potato Soup
Ingredients
Main Ingredients
- 40 g unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ⅓ cup flour
- 2 cups milk (any fat %)
- 2 cups chicken broth/stock (low sodium)
- 2 cups water
- 1 tsp salt
- ½ tsp black pepper
- 800 g potato, peeled and cut into cubes about 1.6 lb
- 5 cups broccoli, small florets about 1 large head, ~300g/10oz
- 1+ cups grated cheese (cheddar or other of choice)
- to taste cooked bacon pieces highly recommended
- to taste shallots/scallions, finely sliced
- to taste grated cheese for topping
Instructions
Cooking
- Melt butter in a large pot over medium-high heat.
- Add onion and garlic, cooking for 3 minutes or until the onion is softened.
- Stir in the flour and mix it with the onion mixture. Cook for 30 seconds.
- While stirring, slowly pour in the milk until it forms a thick paste. Use a whisk if needed to make it smooth.
- Add the chicken stock, water, salt, and pepper. Stir well before adding the potato.
- Bring the mixture to a gentle simmer. Cook for 8 minutes (without a lid) or until the potato is almost cooked. Stir occasionally to prevent the base from catching.
- Add the broccoli and stir. Cook for 2 minutes, or until the broccoli is done to your liking. Remove the pot from the heat.
- Stir in the cheese (around 1 cup) for a nice thickened broth. Taste and add more salt if needed.
- Serve in bowls and top with your choice of garnishes.
