Best Cream Of Broccoli and Potato Soup recipe

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Ingredients

2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

Nutrition Info

363.8 calories
carbohydrate: 27.9 g
cholesterol: 85.5 mg
fat: 25.9 g
fiber: 5 g
protein: 8.2 g
saturatedFat: 15.8 g
servingSize: -
sodium: 625.3 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.

  3. 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.

Recipe Yield

6 servings

Recipe Note

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

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