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.
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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…
Oh My Nag, it’s gotta be too hot to have this delicious soup…. but then again…. delicious it looks and enticing it is. Loving the Ice-Aid for your pooch.
It wasn’t too hot on Wednesday!!!!
Yummy bowl of goodness…
Maybe Dozer should stay with us until your weather cools… :O)
Ba ha ha!!!! Don’t tempt him….
Another totally delicious dish! I saw this in my email box yesterday and thought it would make a great lunch for kids home for school. They loved it and polished it off before nightfall. I had all the ingredients in my fridge and my 11 year old helped prepare it – easy and tasty1
Woo hoo! So glad you enjoyed this Dawn, thanks for letting me know! N xx
Hi Nagi
We cooked this for supper tonight and I only had buk Chou in the fridge…worked a treat even without the cheese.
Thank you so much
Liz (Yumiko’s golf group)
Hi Liz! I’m so glad you enjoyed this, thank you so much for letting me know!!! So….coming back for a Australia Day taste testing session? 🙂 N xx
This soup looks amazing Nagi!! And since it’s freezing cold here today – almost 2 degrees F, this will be on my dinner menu!!
WOAH! I hope you’re keeping warm!! N xx
Love the look of this soup, will have a go at making it for my husband as he does shift work and likes a bowl of soup at teatime.
Can you freeze this? Will it taste the same when thawed?
I have tried lots of your other recipes – you are now my go-to site for something delicious and different.
Thanks.
Hi Joyce, thanks so much for the compliment! This freezes really great, tastes the same although if it’s thinner than it should be (sometimes the iciness can make it watery) then just mix 1 tsp of cornstarch / cornflour with a splash of water and add that to thicken it 🙂 N xx
I looked at the photo and thought it looked just like my recipe but I put cheese in mine. Then I read the recipe. Isn’t this soup fantastic?? I usually make it in the winter but nothing else gets cooked until it’s gone. Yum
Hiiiii Maureen! I bet you make a MEAN Broccoli Potato Soup 🙂 Did you do anything NYE??? <3 N xx
Well, this is a lovely change from the potato and leek version of vichyssoise/Parmentier I so love, tho’ it would have to be the latter: don’t think your version could be served cold. Methinks mine will be tried without the cheese: the fat % is a wee bit too high for my liking, but then, you know me 🙂 ! Oh, and better put Dozer’s ice packs right back into the freezer: four even hotter days back-to-back coming about weekend and later . . . will be in the 40’s here [for those on F – that is well over 100 degrees 🙁 !!!] and I do not have air conditioning either . . .
WOAH! 40’s?? How can you even LOOK at this soup??!!!
I made this for lunch. Happened to have broccoli in the crisper drawer and since it’s snowing and cold, soup was just what we needed. I added grated carrot for additional color; also a smidgen of thyme. Chopped some Canadian bacon into it as I served it. Soup was delicious. Thank you for posting this for those of us who are not in summer!
BARB! I’m so glad you enjoyed this, thank you for letting me know!! N xx
I have three small rescue dogs who are always cold, and none of them ever cared about the “warming” pad (not an electric pad or anything, it’s just supposed to do the opposite of a cooling pad.) However, if you can find it someplace that accepts returns, it might be worth a try.
This recipe looks pretty awesome, though, so I am definitely making it soon. 🙂
Ohhhh it’s so wonderful what you do! Thank you for rescuing pups and helping make this world a better place <3 N xx
Love and only blind love for this delicious looking soup! This would be a perfect meal for the mild winter we have in Bangalore, India. And btw, I love your baby hands! 🙂
Going to make the soup for supper tonight. It is -20 in Calgary Alberta so Soup is a great idea. Just for Dozer you can buy cooling jackets, you soak the jacket in cold water and will keep up to 4 to 6 hours cool. It really works – I have one for my dog – she loves it!
NO WAY!!!! Seriously?? Cooling mats, cooling jackets….I am totally going to look into this! N xx
I got carried away pinning your creamy recipes 🙂 They look and sound delicious! Makes me drool just looking at the soup and I am in warm weather now. I’m a total wimp!! I don’t think I could survive without air-conditioning. I can’t wait to make the soup — once the weather gets cooler. Poor Dozer! Hope he gets cool soon!!
Put your vote in – think I should SHAVE him???? 😉 N x
He definitely needs a trim but don’t go shaving him! lol
People mock him when I do! <3 N xx
I have an older sheltie I thought would never use the cool mats. It took a blazing summer and 5 mins on one and now he actually LOOKS for the mats. I have more than one as I got tired of having to move the one. Try it, He’ll like it.
Really?? OK you have totally convinced me!!! I mean, I’ll do anything for this darn dog. 🙂 I’m off to find one online now!
I’m so glad you are going for the cooling mats. You should never shave the dog unless he is hopelessly matted. Their fur provides dogs with insulation against both heat and cold. Another thing to remember is when a dog is shaved, its light colored skin is exposed to the sun and he could easily get skin cancer. My sheltie got a melanoma on his nose which is the only part of his body that is exposed to the sun. Since it’s summer nearly year-round here in Florida, I keep our two shelties well hydrated with mineral water and I keep fans on 24/7. Tell Dozer that BoomBoom LaRue and Taylor Herbie wish him cool dreams and fun in the sun.
OMG! I never even THOUGHT of that, thank you so much for warning me! Is your sheltie ok??? PS BoomBoom LaRue and Taylor Herbie??
Taylor is just fine now. I had the melanoma surgically removed and you can hardly see where it used to be. Knowing how much we all love our furry family members, I just wanted to share with you what I learned. BTW I have used your lemon cream sauce not only on fish but also on chicken and pork tenderloin. It is so delicious and versatile, it makes every meal a celebration. Thanks for all the great recipes. It sure makes meal planning a lot more fun.
Ohhh I’m so glad to hear he is ok! <3 And PS oh YUM to the lemon cream sauce on chicken and pork! I presume you mean the one cooked separately not baked with the fish (i.e. I did a one pan baked fish with lemon cream sauce as well as the sauce separate 🙂 )