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
Homemade Cream of Chicken Soup – bid Heinz goodbye!
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…
3 words to describe this soup:
It was amazing!!!
Wahoo, thanks os much Lisa!!! N x
I’d like to make it. What kind of flour? Self raising, plain? I’m a new cook!
Hi Marion, use plain flour here. Enjoy! N x
Thanks.
Thanks for sharing this. We hate the processed taste of can cream soup but so many recipes use it to bind ingredients. Is there a way to use this as a base and change it to make cream of celery and cream of mushroom soups as well? With these two added to my freeze I will never buy canned again. I love your blog and have saved many good recipes I am working my way to trying.
Made this a few nights ago. It was delicious and reheated well for a second night. Didn’t have quite enough broccoli so added some cauliflower. I would probably increase the ratio of broccoli to potato next time but I couldn’t believe how tasty this was!
I love the recipe as it is. But as I’m (too big) a girl, on the second making, I left out the flour, used extra garlic & mature cheese (to ensure the taste) & reduced the potato slightly to cut the calories. It was still a really great soup. Thank you so much for the recipe. Really tasty!
This soup is just so good for a cold Melbourne night. I included the chopped bacon at the start with the onion and garlic, extra flavour from the caught bits on the bottom of the pot. Then a quick buzz with the stick blender. Perfect! Thanks for another beauty.
I have not cooked this recipe yet, but i surly will . I would like to know if I could use Almond milk instead of regular milk . Thank you Rita
Hi Rita, yes 100%! N x
Made this last night and loved it! Added celery at the same time as the potato and it worked really well. Great for leftover too!
I made this yesterday and everyone loved it. Absolutely delicious!
I made this soup yesterday and it was SO good! You have become my regular source for all sorts of different recipes! I love how you so clearly explain things in your recipes! Thank you! Keep safe!
Thanks so much Fifi, that’s so lovely to hear! N x
It was a hit! Thanks for all your yummy and simple recipes 🙂
Hi Nagi,
This soup is so good that it doesn’t even need the bacon. (Doesn’t need bacon? That’s something I’ve never said before!). I did 1/2 broccoli and 1/2 cauliflower florets along with the potato. It was a tasty and comforting dish. Thanks for the great (and easy) recipe.
Just made this soup for lunch, was so tasty & everyone loved it. I used GF flour & next time will use lactose free milk. Thankyou Nagi, another great recipe from you, your website is my go-to for any recipe.
Keep up the good work 😊
Perfect Sue! N x
Broccoli Potato Soup Wonderful and so easy. This has been made for tonights supper. It is so good and best of all my husband loved it and he is not a soup person. Thank you. Nagi you are so lucky to have such a beautiful dog.
TRULY DELICIOUS! I had to substitute with what we had on hand from our farmer’s market haul, as we had only a small amount of broccoli. Sauteed yellow zucchini with the onions & garlic before adding the flour. I thawed some cooked salmon from the freezer, and flaked that on top before serving. SO delicious and versatile. This will make our normal rotation. Thanks for another amazing recipe, Nagi!
This will be my family dinner tonight. I’m glad to see your dog picture. It was lovely
I am going to make this soup tomorrow.
Love your recepies, Nagi.
Regards from Europe.
Enjoy!! N x
Getting this recipe in my inbox yesterday inspired me to make a version of this with potato, cauliflower and sweetcorn (based on what I had in my fridge). I fried some bacon cubes in the butter at the start and added then near the end. So yummy!! Rich and satisfying and infinitely adaptable. Very like a chowder and can be spruced up with a squeeze of lemon and/or a squirt of Tabasco instead of the cheese (which I left out since I used all of the above and it was plenty embellishment)
YUM!!! Sounds fabulous Susi! N x
I made mine gluten-free. I used Pre purchased gluten free flour. Worked great. I used what I had in the fridge. Leeks, red and white sweet potato, stock cubes and last minute I popped in fresh cubed salmon.
Delicious, I don’t know why I’ve never made soup like this before.
Thanks Nagi.
Love your website, videos and variety of menus.
Sounds perfect Anita! N x
Made it with cornflour and almond milk, my boys loved it.