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Best Cream Of Broccoli and Potato Soup


"Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup."
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50 m servings 364 cals
Original recipe yields 6 servings


  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


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

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Read all reviews 29
  1. 38 Ratings

Most helpful positive review

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 he...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 he...

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 t...

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

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 abo...

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...

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 fro...

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 s...

I tried it like the recipe says the first time and it got 5 stars, but the second time I shredded two potatoes, left out the whipping cream and changed the milk to evaporated milk. I left the g...