Recipe by BRITTLEY47
"Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup."
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white potato, cubed
broccoli florets and stems
salt and ground black pepper to taste
heavy whipping cream
Made this soup mostly to directions. I added a 2nd potato cut into very small cubes and steamed. Left some of the broccoli on the side to.add later along with the steamed potato; this added a heartiness that a completely pureed soup lacks. Other than that, everything else was to recipe and this is definitely a keeper! Very tasty and rich. Will be making this often in the future!
This was pretty good, I did use half and half what I had and it did come out nice and creamy, very filling so I had it as dinner.
This soup is delicious and easy to make. Put a bowl of shredded cheddar on the table to sprinkle on top. I cooked the flour in the butter for 1 or 2 minutes to ensure there was no floury taste to the thickening mixture. Thanks!
I am not a great cook and this recipe was easy to follow and turned out wonderfully! Probably the best broccoli soup I've tasted! Thank you!
Changes I made: I removed the broccoli and potatoes after step 2 and ran them through the food processor to chop, did not completely puree. I used half and half because that's what I had in the fridge. Added a cup or so of shredded cheddar cheese at the very end.
When the hubby says mmmm with every bite, I know it is fab!
Turned out great even with these changes: halved the onion qty and doubled the garlic qty; only used one tiny potato, but added few stalks of celery (added crunch!); used my own veggie stock from prev. cooked collard greens; didn't have milk so used water to soften the roux; only used half cup of whipping cream; then topped with red pepper flakes...yummy! I think my hubby will add shredded cheese. thx, it's a keeper!
Delicious just as written!! I don't feel like it's needs the whipping cream though, the flour mixture thickens up really nicely with just milk or light cream. I couldn't resist throwing some shredded cheddar into each bowl but it's not needed! Thanks!
This is delicious! The only tweaks I made were to use an entire (4C) carton of chicken stock and since I was using frozen broccoli, I poured the entire bag in at once and simply simmered a little longer to soften before blending. I also couldn't resist adding a handful of shredded cheddar at the end. Great soup w/minimal effort! THANKS for the recipe, BRITTLEY47!
* Percent Daily Values are based on a 2,000 calorie diet.
Best Cream Of Broccoli and Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 233
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