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
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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…
My picky family LOVED this soup. Skipped the cheese for my husband added extra cheese to cover broccoli for my 5 year old and it was a major hit. I added some sauteed chicken breast and served with bread. I was able to make this soup with my 1 year old wobbling around it was super easy. I will definitely make again and try more of your recipes.
That’s so great to hear Denitra! Thanks for letting me know – N x ❤️
How much black pepper should you add
In teaspoons
1/8 tsp, just a pinch!
Naic..mam
Hi Nagi
Will this work with leeks instead of broccoli ?
Yep! 🙂 N x
Thanks for the recipes
You’re welcome Christine! N xx
Hi nag, do you have any freezer tips for this recipe?
Hi Crista! Cool first, then freeze in an airtight container or ziplock bags laid flat 🙂 Defrost then reheat! N xx
Hello Nagi, I stumbled upon your blog and loved it instantly. I like this warm broccoli and potato soup as my daughter loves vegetable chunks in her soup. I am going to try this as the way you have made. But if I put Vegetable stock in place of chicken broth, I hope it will give the same results.
It definitely will Kirti! 🙂 I do hope your daughter enjoys this! N x
Hi Nagi, I’ve been a Huge fan of yours ever since I discovered you a few years ago. You have been my go-to for all things food. I have tried many of your recipes and all are absolutely flavorfull and delicious! But today is my first time leaving a comment to thank you for another bowl-licking-good soup using simple everyday ingredients. This soup is incredibly flavorfull, creamy and well-balanced. I didn’t have cheddar cheese; so I used mozzarella cheese instead and it turned out perfect even without bacon bits for topping. Thank you!
Hi Quinn! It’s so nice to hear from you, thank you for taking the time to leave your feedback on this recipe! So pleased you are enjoying my recipes. You have me craving this soup now, on this cold winter’s night… N xx
Hiya – This looks amazing! Just wondering, will the soup turn out okay if I use almond milk instead of normal milk? I’m a tad lactose intolerant!
Hi Tracy! Yup, am 99.9% sure it will!
I used new potatoes (new potatoes) for the potatoes and the broccoli. It made a very pretty dish. It would be a nice way of doing it for Christmas. I agree with the lady up above, it does need more liquid but I might try more chicken broth so as not to affect the taste too much.
Thanks so much for the feedback George! The step I left out is to cover the pot 🙂 That way less liquid evaporates. I’ve just added it! And I also added the tip to use chicken broth rather than water if it does need more liquid. N x
I should have said red potatoes rather than new potatoes twice.
Nagi – I have recently joined your followers and am delighted to have “found” you! I made the Broccoli and Potato Soup yesterday with our brand new 10″ snow coming down yesterday in North Carolina, where it rarely snows! It’s also very cold – 7 degrees F this morning! My husband and I loved, loved the soup! We wanted more liquid, so may increase that next time. We skipped the cheese. Delicious, nutritious and simple! It will all be gone today and I’ll be of to another one of your recipes! thank you!
I’m so glad you “found” me too! Thank you for trying my recipe, I’m pleased to hear you enjoyed it. ❤️ N xx
Well, Nagi, I used the cream sauce recipe that went with the salmon. I baked both the pork and chicken. I drained the fat. Then I de-glazed the pans with white wine. Then I added your lemon cream sauce [over salmon] recipe. Two nights ago I served it over pan-seared fresh asparagus. To say my husband and I are totally addicted is CLEARLY an understatement.
Oh My Nag, it’s gotta be too hot to have this delicious soup…. but then again…. delicious it looks and enticing it is. Loving the Ice-Aid for your pooch.
It wasn’t too hot on Wednesday!!!!
Yummy bowl of goodness…
Maybe Dozer should stay with us until your weather cools… :O)
Ba ha ha!!!! Don’t tempt him….
Another totally delicious dish! I saw this in my email box yesterday and thought it would make a great lunch for kids home for school. They loved it and polished it off before nightfall. I had all the ingredients in my fridge and my 11 year old helped prepare it – easy and tasty1
Woo hoo! So glad you enjoyed this Dawn, thanks for letting me know! N xx
Hi Nagi
We cooked this for supper tonight and I only had buk Chou in the fridge…worked a treat even without the cheese.
Thank you so much
Liz (Yumiko’s golf group)
Hi Liz! I’m so glad you enjoyed this, thank you so much for letting me know!!! So….coming back for a Australia Day taste testing session? 🙂 N xx
This soup looks amazing Nagi!! And since it’s freezing cold here today – almost 2 degrees F, this will be on my dinner menu!!
WOAH! I hope you’re keeping warm!! N xx
Love the look of this soup, will have a go at making it for my husband as he does shift work and likes a bowl of soup at teatime.
Can you freeze this? Will it taste the same when thawed?
I have tried lots of your other recipes – you are now my go-to site for something delicious and different.
Thanks.
Hi Joyce, thanks so much for the compliment! This freezes really great, tastes the same although if it’s thinner than it should be (sometimes the iciness can make it watery) then just mix 1 tsp of cornstarch / cornflour with a splash of water and add that to thicken it 🙂 N xx
I looked at the photo and thought it looked just like my recipe but I put cheese in mine. Then I read the recipe. Isn’t this soup fantastic?? I usually make it in the winter but nothing else gets cooked until it’s gone. Yum
Hiiiii Maureen! I bet you make a MEAN Broccoli Potato Soup 🙂 Did you do anything NYE??? <3 N xx
Well, this is a lovely change from the potato and leek version of vichyssoise/Parmentier I so love, tho’ it would have to be the latter: don’t think your version could be served cold. Methinks mine will be tried without the cheese: the fat % is a wee bit too high for my liking, but then, you know me 🙂 ! Oh, and better put Dozer’s ice packs right back into the freezer: four even hotter days back-to-back coming about weekend and later . . . will be in the 40’s here [for those on F – that is well over 100 degrees 🙁 !!!] and I do not have air conditioning either . . .
WOAH! 40’s?? How can you even LOOK at this soup??!!!
I made this for lunch. Happened to have broccoli in the crisper drawer and since it’s snowing and cold, soup was just what we needed. I added grated carrot for additional color; also a smidgen of thyme. Chopped some Canadian bacon into it as I served it. Soup was delicious. Thank you for posting this for those of us who are not in summer!
BARB! I’m so glad you enjoyed this, thank you for letting me know!! N xx