Broccoli and Potato Soup
A warm and hearty soup combining nutritious broccoli and comforting potatoes, perfect for chilly days.
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.
Notes
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 for different flavor profiles. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.