Description
A creamy and comforting Broccoli and Potato Soup made with simple ingredients like potato, broccoli, milk, and cheese. This hearty soup is perfectly thickened with flour and enriched with melted cheese, topped with optional garnishes like crispy bacon and shallots for extra flavor. Ideal for a warming lunch or dinner, it’s easy to prepare on the stovetop in under 30 minutes.
Ingredients
Scale
Base
- 40g / 3 tbsp unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/3 cup flour
Liquids
- 2 cups milk (any fat %)
- 2 cups chicken broth/stock (low sodium)
- 2 cups water
Vegetables
- 800 g / 1.6 lb potato, peeled and cut into 1.25 cm (1/2 inch) cubes
- 5 cups broccoli, small florets (about 1 large head, ~300g/10 oz)
Seasonings & Add-ins
- 1 tsp salt
- 1/2 tsp black pepper
- 1+ cups grated cheese (cheddar or tasty, or other of choice)
- Cooked bacon pieces (highly recommended, for garnish)
- 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 and cook for about 3 minutes until the onion softens and becomes translucent.
- Add flour: Stir in the flour and cook for 30 seconds, coating the onion and garlic mixture to form a roux base that will thicken the soup.
- Add milk gradually: Slowly pour in the milk while continuously stirring, allowing the mixture to thicken into a mostly smooth, thick-ish paste. Use a whisk as needed to eliminate lumps.
- Add liquids and seasonings: Pour in the chicken broth, water, then add salt and black pepper. Stir everything to combine well, then add the cubed potatoes.
- Simmer potatoes: Bring the soup to a gentle simmer. Adjust heat to maintain a slow simmer and cook for about 8 minutes without a lid, stirring occasionally to prevent the base from sticking, until potatoes are nearly tender.
- Add broccoli: Stir in the broccoli florets and cook for an additional 2 minutes or until the broccoli reaches your preferred tenderness. Remove the pot from heat.
- Incorporate cheese: Stir through 1 cup (or more) of grated cheese until melted and the soup thickens nicely. Taste and add more salt if necessary.
- Serve with garnishes: Ladle the soup into bowls and top with optional garnishes such as crispy cooked bacon pieces, finely sliced shallots or scallions, and extra grated cheese if desired.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can adjust the thickness by adding more milk or broth as needed.
- Use sharp cheddar cheese for a stronger flavor or mild cheese for a creamier taste.
- Crispy bacon and shallots add wonderful texture and flavor but are optional.
- Use a whisk when adding milk and flour mixture to avoid lumps in the soup.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
