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Broccoli Potato Soup

4.8
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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
6 servings
Soup
Broccoli Potato Soup
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
Instructions
1
Acquire all necessary ingredients.
2
Melt 2 tablespoons of unsalted butter in a large stockpot over medium heat; cook and stir an onion and garlic until they are tender, 8 to 10 minutes.
3
The key here is to ensure the onion and garlic are cooked thoroughly, so take your time.
4
Add diced potatoes and broccoli stems to the pot; generously season with salt and pepper to taste.
5
The amount of seasoning is up to personal preference, so adjust accordingly.
6
Pour a high-quality chicken or vegetable broth into the potato mixture; cover the pot and let it simmer until the potatoes are tender, about 10 minutes.
7
The broth should be hot before adding it to the mixture for optimal flavor.
8
Mix in broccoli florets into the soup; let it simmer until the broccoli is tender, about 5 minutes.
9
The key to tender broccoli is to not overcrowd the pot, so add it in batches if necessary.
10
Blend the soup with an immersion blender until smooth and creamy.
11
Make sure to blend in a steady, continuous motion to avoid creating lumps.
12
Melt 3 tablespoons of unsalted butter in a small saucepan over medium heat; whisk together flour, milk, and heavy cream into the melted butter. Season with salt and pepper to taste.
13
The ratio of milk to heavy cream is up to personal preference, so adjust accordingly.
14
Whisk the mixture until it's bubbling and thickened, about 5 minutes.
15
The whisk should be moving in a steady, circular motion to ensure the mixture is well incorporated.
16
Whisk the thickened milk mixture into the soup until it's fully incorporated; adjust salt and pepper to taste.
17
The key is to whisk gently but thoroughly to avoid introducing air into the mixture.