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My review
Best Cream Of Broccoli and Potato Soup
BRITTLEY47
"Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup."
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Ingredients
50 m servings 364 calsOriginal recipe yields 6 servings
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Directions
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- Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
- Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
- Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.
Footnotes
- Cook's Note:
- Remove a few broccoli florets before pureeing with immersion blender if desired; return florets to soup before serving.
Nutrition Facts
Per Serving: 364 calories; 25.9 g fat; 27.9 g carbohydrates; 8.2 g protein; 86 mg cholesterol; 625 mg sodium. Full nutrition
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Reviews
Read all reviews 3141 Ratings
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Most helpful positive review
1/29/2013
Made this soup mostly to directions. I added a 2nd potato cut into very small cubes and steamed. Left some of the broccoli on the side to.add later along with the steamed potato; this added a he...
Most helpful critical review
11/12/2014
I did not care for the recipe. I found it bland. Once I messed with it a lot, it was okay. I will not make again.
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1/29/2013
Made this soup mostly to directions. I added a 2nd potato cut into very small cubes and steamed. Left some of the broccoli on the side to.add later along with the steamed potato; this added a he...
2/18/2013
This was pretty good, I did use half and half what I had and it did come out nice and creamy, very filling so I had it as dinner.
3/16/2013
This soup is delicious and easy to make. Put a bowl of shredded cheddar on the table to sprinkle on top. I cooked the flour in the butter for 1 or 2 minutes to ensure there was no floury taste t...
4/9/2014
I have some issues with recipes as written. 8-10 mins is way too long to sauté onions, but more importantly you never cook garlic as long as onions, or garlic turns bitter. Garlic only needs abo...
2/23/2013
I am not a great cook and this recipe was easy to follow and turned out wonderfully! Probably the best broccoli soup I've tasted! Thank you! Changes I made: I removed the broccoli and potatoes...
2/25/2013
Turned out great even with these changes: halved the onion qty and doubled the garlic qty; only used one tiny potato, but added few stalks of celery (added crunch!); used my own veggie stock fro...
9/18/2013
Delicious just as written!! I don't feel like it's needs the whipping cream though, the flour mixture thickens up really nicely with just milk or light cream. I couldn't resist throwing some s...
3/10/2014
I tried it like the recipe says the first time and it got 5 stars, but the second time I shredded two potatoes, left out the whipping cream and changed the milk to evaporated milk. I left the g...