Broccoli and Potato Soup
Recipe video above. A thick, hearty, creamy Broccoli and Potato Soup that will warm your soul! Tastes rich and indulgent, but it's made without a single drop of cream.
Foto: RecipeTin Eats — Nagi | RecipeTin Eats
Ingredients
- 40 g / 3 tbsp unsalted butter
- 1 small onion (, finely chopped)
- 2 g arlic 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))
- Cook bacon pieces ((highly recommended))
- Shallots/scallions (, finely sliced)
- Grated cheese
Steps
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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 ocassionally 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.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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