This is a chunky Broccoli and Potato in a thick and creamy soup broth that’s made with no cream. It’s hearty, filling and surprisingly low-cal(ish), clocking in at 400 calories for a generous bowl (and I don’t skimp on serving portions!).
For a hit of protein, add some prawns/shrimp or shredded chicken. And we can pretend that finishing with a sprinkle of bacon is optional….
Potato and Broccoli Soup
This is a thick and creamy soup with potato and broccoli that you’d swear has a bucket of cream in it, but it doesn’t have a single drop. It’s hearty, comforting, tastes rich and indulgent but is in fact relatively healthy with just 405 calories for a VERY big bowl!
It’s one of those recipes that I classify as “accidentally healthy” – I haven’t done anything to reduce calories and thereby compromise on tastiness. It just happens to have a sensible calorie count for a generous size serving that is satisfying to have as a meal in itself.
How this soup is thick and creamy WITHOUT cream
The base of this is a creamy white soup which is made from a roux – sounds fancy (it’s French 😉 ) but it’s just melted butter + flour mixed together which thickens whatever liquids you pour into the soup. A core cooking technique that will serve you well in life once you know how to make it!
It’s the base of almost all creamy things you will find on my website – like this Ham Potato and Corn Chowder, Seafood Gratin Pasta Bake, Creamy Broccoli Gratin and the Cheese sauce topping of things like Lasagna and Greek Moussaka. And it’s the very foundation of the creamy cheesy sauce of a great Mac and Cheese!
Much healthier than using loads and loads of cream!
What you need for this Potato and Broccoli Soup
Here’s what you need for this creamy soup:
The cheese in the above is for stirring through the broth. It doesn’t make it ultra cheesy (we’re not making Mac and Cheese here), it just adds a little touch of flavour and seasoning into the soup, as well as thickening it slightly.
I originally intended to make it optional, but I changed my mind. It’s not a deal killer. But it’s very (very) highly recommended to include it.
Bacon – on the other hand, I’ve left out the sprinkle of bacon because I do consider that as an optional extra. You can also switch it for something else that provides a similar special finishing touch to soups – like croutons (see here), crispy fried shallots (ie the Asian essential), some grated cheese or parmesan. So there’s a few options here.
How to make it
And here are process photos for how to make it. Basically, it starts by making the above described roux, then we cook small cubes of potato first and add the broccoli later (because it cooks faster). The idea here is that by the potato and broccoli are both cooked perfectly, the soup has thickened so it’s beautifully creamy!
Variations
I’ve used broccoli here, but it’s a direct switch out for cauliflower or broccolini as an alternative. Works great and looks elegant – a pure white soup.
But actually, you can use any vegetables you want here. Just put it in so it cooks through within the prescribed recipe time!
And lastly – soup dunkers. I know this already has a starch in it, but who ever says no to something hot and crusty for dunking? Even better if there’s something molten and cheesy on it, and if it has garlic in it as well? Swoon.
Soup Dunkers
That said and done, I do swear that this soup is delicious in its own right, just as it is. Enjoy! – Nagi xx
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Broccoli and Potato Soup
Ingredients
- 40g / 3 tbsp unsalted butter
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 1/3 cup flour
- 2 cups milk , any fat %
- 2 cups chicken broth/stock , low sodium
- 2 cups water
- 1 tsp salt
- 1/2 tsp black pepper
- 800 g / 1.6 lb potato , peeled and cut into 1.25 / 1/2" cubes (Note 1)
- 5 cups broccoli, small florets (1 large head, ~300g/10oz, Note 1)
- 1+ cups grated cheese , cheddar or tasty (or other of choice)
Garnish, optional
- Cook bacon pieces (highly recommended)
- Shallots/scallions , finely sliced
- Grated cheese
Instructions
- Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
- Add flour and mix into onion mixture. Cook for 30 seconds.
- While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that's mostly smooth. Use a whisk to make it smooth if needed.
- Add chicken stock, water, salt and pepper. Stir, then add potato.
- Bring to simmer then adjust heat so it's simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn't catch.
- Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
- Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.
- Ladle into bowls and top with garnishes of choice.
Recipe Notes:
Nutrition Information:
Originally published January 2017. Updated with new photos, video and process photos.
More creamy cream-less soups
-
Homemade Cream of Chicken Soup – bid Heinz goodbye!
-
Browse all Soups
Life of Dozer
Normally I add an update to the Life of Dozer. But in this case, this photo and caption from the original publication date still applies! 😂
From the original publication date:
Not a fan of broccoli…
So simple & delicious. Added in some cauliflower to make up potato amount.
I live this recipe it turned out wonderful and delicious
Quick, easy, cheap, filling and delicious. Perfect for a cold stormy evening.
What a great soup! I added shredded chicken to up the protein – the flavour combo was delicious. Thanks!
I made this for lunch today with some additional cauliflower. I added diced bacon and a sprinkle of cheese on top. So yummy.
made this today was easy to follow….. only thing is if you adjust the servings size it doesnt alter the cooking times….. so you have to keep remembering to allow longer…. if there is any way you could change this would be great as i follow recipes to the tee… thanks
I used to use whole milk in my soups that called for milk until I tried a can of evaporated milk, it makes my soups taste so much better, so good and way cheaper I think.
Adapted your recipe to use up some great leftover scalloped potatoes. Tweaked with half tsp each mustard powder and cayenne.
I added some chargrilled capsicum and fresh green beans and 2 cups of potato and chilli flakes. Also used triple smoke hamper diced instead of bacon and was absolutely delicious.
This was wonderful. I had some celery I needed to use up so I added that with the onions in the butter. I also added freshly grated nutmeg. The scallions and bacon really enhanced the flavor! Hubby said it reminds him of his favorite soup when he was a kid–of course no broccoli was involved back then–ha! Will be making this again!
I’ve made this recipe a couple times now and we really enjoy it. I add a few carrots in for color and more veg. Excellent recipe and will make again!
Easy to make and absolutely delicious! We had some leftover ham so we added it after the broccoli as well as some chili pepper flakes! Keeping this one!
A great soup. In fact, it’s 37° right now, the opposite of thick, hearty soup weather and yet, here I am still thinking about how great this soup is and counting down the days until it’s cool enough to make again.
Adding stars to my comment
I have never made any of your recipes until today. This soup was amazing! I followed all of your directions. I did not have any milk other than heavy cream so I did use it along with your recommendation of cheddar cheese.
Have made this soup twice now! It is so filling and delicious my mum loves the soup as well!!!
Sounds like a healthy recipe but it didn’t work for me. The soup didn’t thicken and didn’t have much flavour. I think the recipe is not beginner friendly.
Sooo good and satisfying! It’s converted my usually soup-averse husband 😊
10/10
Yes to five stars!💗