Rating: 4.5 stars 4.7
54 Ratings
  • 5 star values: 44
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

Remove a few broccoli florets before pureeing with immersion blender if desired; return florets to soup before serving.

Nutrition Facts

364 calories; protein 8.2g; carbohydrates 27.9g; fat 25.9g; cholesterol 85.5mg; sodium 625.3mg. Full Nutrition
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