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!
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.
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!
When the hubby says mmmm with every bite, I know it is fab!
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.
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!
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!
* 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: 364
** Calories from Fat: 233
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