Best Cream Of Broccoli and Potato Soup Recipe -
Best Cream Of Broccoli and Potato Soup Recipe
  • READY IN 50 mins

Best Cream Of Broccoli and Potato Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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  • Cook's Note:
  • Remove a few broccoli florets before pureeing with immersion blender if desired; return florets to soup before serving.

Reviews More Reviews

Most Helpful Positive Review
Jan 29, 2013

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!

Most Helpful Critical Review
Jan 07, 2015

I did not care for the recipe. I found it bland. Once I messed with it a lot, it was okay. I will not make again.


31 Ratings

Feb 18, 2013

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.

Mar 16, 2013

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!

Mar 28, 2013

When the hubby says mmmm with every bite, I know it is fab!

Feb 23, 2013

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.

Feb 25, 2013

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!

Apr 09, 2014

I have some issues with recipes as written. 8-10 mins is way too long to sauté onions, but more importantly you never cook garlic as long as onions, or garlic turns bitter. Garlic only needs about 2-3 minutes. I added shredded carrots and sautéed celery with onions. Much needed flavor. Other than that this is a decent base recipe. I always use instant potato flakes to thicken gravies and cream based soups. Healthier, gluten, free and simpler!


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  • Calories
  • 364 kcal
  • 18%
  • Carbohydrates
  • 27.9 g
  • 9%
  • Cholesterol
  • 86 mg
  • 29%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 5 g
  • 20%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 625 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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