Broccoli and Potato Soup

Warm up with this hearty, velvety Broccoli and Potato Soup that feels indulgent yet skips the cream! Packed with tender potatoes and vibrant broccoli florets, this soul-soothing dish is thickened with a touch of cheese and a clever flour roux for a rich, creamy texture. Ready in just 30 minutes, it’s perfect for chilly days or a quick, comforting meal. Top with crispy bacon, scallions, or extra cheese for an extra layer of flavor that makes every bowl irresistible!

Instructions

1. 1

   Melt butter in a large pot over medium-high heat. Add onion and garlic, cooking for 3 minutes until softened and fragrant.

2. 2

   Add flour and stir into the onion mixture for 30 seconds to form a smooth paste.

3. 3

   While stirring, slowly pour in the milk, mixing continuously until it forms a thick, mostly smooth paste. Use a whisk if needed to eliminate lumps.

4. 4

   Add chicken broth, water, salt, and black pepper. Stir well, then add the cubed potatoes.

5. 5

   Bring to a gentle simmer, then reduce heat to maintain a soft bubble. Cook for 8 minutes, stirring occasionally to prevent sticking, until potatoes are nearly tender.

6. 6

   Add broccoli florets and stir. Cook for 2 minutes or until broccoli is tender to your liking.

7. 7

   Remove pot from heat. Stir in 1 cup grated cheddar cheese until melted and the soup is nicely thickened. Adjust salt to taste if needed.

8. 8

   Ladle into bowls and garnish with cooked bacon pieces, sliced shallots, and extra cheese, if desired. Serve immediately.

Recipe Notes

• Gluten-free option – Omit flour and use gluten-free broth. Mix 2 tbsp cornstarch with a splash of water to make a slurry, then add toward the end of cooking. Stir for 1-2 minutes to thicken the soup.

• Potatoes – Any all-purpose potato (waxy or starchy) works well. Cut into small cubes for quick, even cooking.

• Broccoli – Use small florets that fit easily on a spoon (about 300g/10oz from one large head). Frozen broccoli can be used in a pinch; add directly without thawing and cook slightly longer if needed.

• Cheese – Cheddar or other melting cheeses like Colby or Monterey Jack work well. Freshly grated cheese ensures a smooth texture. Adjust quantity (up to 1 1/2 cups) for a cheesier flavor.

• Garnishes – Crispy bacon pieces add a smoky crunch, highly recommended! Shallots or scallions provide a fresh bite, and extra cheese enhances the richness.

• Storage – Refrigerate for 4-5 days in an airtight container. Freeze for up to 3 months; thaw gently and reheat slowly to prevent potatoes from breaking down. Stir well to restore creaminess.

• Nutrition – Per serving, assuming 5 servings, excluding optional garnishes like bacon.