This hearty Broccoli and Potato soup features a thick, creamy broth—without any cream! It’s chunky, filling, and surprisingly light, with a generous serving coming in at just 400 calories.
Want to add some protein? Toss in some shrimp, prawns, or shredded chicken. And while a sprinkle of crispy bacon is technically optional… let’s be honest, it’s highly recommended!
INGREDIENTS
Base:
- 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 low-sodium chicken broth/stock
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
Veggies & Cheese:
- 800g (1.6 lb) potatoes, peeled and cut into 1.25cm (1/2″) cubes (See Note 1)
- 5 cups small broccoli florets (about 1 large head, ~300g/10oz, See Note 2)
- 1+ cups grated cheese (cheddar, tasty, or any preferred variety)
Optional Garnishes (but highly recommended!):
- Crispy bacon pieces
- Finely sliced shallots/scallions
- Extra grated cheese
INSTRUCTIONS
- Melt butter in a large pot over medium-high heat. Add onion and garlic, sauté for 3 minutes until the onion softens.
- Stir in flour, cooking for about 30 seconds.
- Gradually pour in the milk while stirring continuously to form a smooth, thick paste. Use a whisk if needed.
- Add chicken stock, water, salt, and pepper. Stir well, then add potatoes.
- Bring to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally to prevent sticking.
- Add broccoli, stir, and cook for another 2 minutes or until the broccoli reaches your desired tenderness. Remove from heat.
- Stir in the cheese (start with 1 cup). The soup should thicken nicely—add more cheese or seasoning if needed.
- Serve hot, garnished with your favorite toppings.
RECIPE NOTES
- Potatoes: Any variety works, whether waxy or starchy.
- Broccoli: Cut into small, spoon-friendly florets (5 packed cups ≈ 300g/10oz).
- Gluten-Free Version: Skip the flour and ensure your broth is GF. Instead, mix 2 tbsp cornstarch with a splash of water, then add it toward the end. Cook for a few minutes until thickened.
- Storage: Refrigerate for 4-5 days or freeze. Thaw and reheat gently to avoid overcooking the potatoes.
- Nutrition: Based on 5 servings with 1 cup of cheese. Toppings (especially bacon!) are not included—because who can truly measure how much bacon they’ll add? 😉
