Description
A creamy and comforting Broccoli and Potato Soup recipe that combines tender potatoes, fresh broccoli florets, and a cheesy, flavorful base. This easy-to-make soup is perfect for a quick weeknight meal and can be garnished with crispy bacon, shallots, or extra cheese for added texture and taste.
Ingredients
Savoury Base
- 40g / 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup flour
Liquids and Seasoning
- 2 cups milk (any fat %)
- 2 cups low sodium chicken broth/stock
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
Main Vegetables
- 800 g / 1.6 lb potato, peeled and cut into 1.25 cm / 1/2 inch cubes
- 5 cups broccoli florets (from 1 large head, approx. 300g / 10 oz)
Additional Ingredients
- 1+ cups grated cheese (cheddar, tasty, or other cheese of choice)
- Bacon pieces (optional, highly recommended)
- Shallots/scallions, finely sliced (for garnish)
Instructions
- Sauté Aromatics: Melt butter in a large pot over medium-high heat. Add finely chopped onion and minced garlic, cooking for about 3 minutes until the onion softens and becomes translucent.
- Add Flour: Stir in the flour to the onion and garlic mixture, cooking for 30 seconds to create a roux base for thickening the soup.
- Incorporate Milk: Slowly pour in the milk while continuously stirring to prevent lumps. Use a whisk if necessary to achieve a smooth, thick paste.
- Add Broth and Seasoning: Pour in chicken stock, water, salt, and black pepper. Stir to combine before adding the cubed potatoes.
- Simmer Potatoes: Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer without a lid. Cook for 8 minutes or until potatoes are nearly tender, stirring occasionally to prevent sticking.
- Add Broccoli: Stir in the broccoli florets and cook for an additional 2 minutes or until they reach your desired tenderness. Remove the pot from heat.
- Add Cheese: Stir through about 1 cup of grated cheese until melted and the soup thickens nicely. Adjust salt to taste if necessary.
- Serve and Garnish: Ladle soup into bowls and top with optional garnishes like crispy bacon pieces, sliced shallots or scallions, and extra grated cheese as preferred.
Notes
- Use potatoes that hold their shape well but become tender when cooked, such as Yukon Gold or red potatoes.
- The amount of cheese can be adjusted to taste or dietary preferences.
- Bacon garnish adds smoky flavor and crunch but can be omitted for a lighter or vegetarian option.
- For a smoother texture, blend the soup partially or fully using an immersion blender before adding cheese.
- Adjust seasoning at the end since the cheese and broth both contribute sodium.
