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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 364 Calories

Ingredients

• 1 cup milk
• 2 tablespoons butter
• 3 tablespoons butter
• 1 cup heavy whipping cream
• 3 tablespoons all-purpose flour
• 1 onion, chopped
• salt and ground black pepper to taste
• 3 cups chicken broth
• 5 cloves garlic, crushed
• 1 large white potato, cubed
• 8 cups broccoli florets and stems

Recipe Instructions

Step 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.

Step 2

Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.

Step 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.