Creamy Broccoli and Potato Soup

 Creamy Broccoli and Potato Soup

Chunky Broccoli and Potato Soup — Thick, Creamy, and Cream-Free

This is a chunky, hearty broccoli and potato soup with a rich, creamy texture—without a drop of cream. It’s surprisingly filling and low-ish in calories, coming in at about 400 calories for a generous bowl (and trust me, I don’t skimp on portions!).

For an extra protein boost, toss in some prawns, shrimp, or shredded chicken. And hey, if you want to finish it off with a sprinkle of bacon… well, let’s just call that an optional indulgence.

Potato and Broccoli Soup: Creamy Comfort Without the Cream

This thick, creamy soup is so rich and comforting you'd swear it’s loaded with cream—but there’s none in sight. It’s hearty, satisfying, and clocks in at just around 405 calories for a very generous serving!

I like to think of this recipe as “accidentally healthy.” I haven’t sacrificed flavor or richness to cut calories; it just naturally ends up with a sensible calorie count that makes it a perfect meal on its own.

How This Soup Gets Its Creamy Texture — Without Cream

The secret? A classic roux base. Sounds fancy, but it’s just melted butter and flour cooked together to thicken the soup. This technique is a kitchen staple and is the foundation for many creamy dishes you'll find here — from Ham Potato and Corn Chowder to creamy broccoli gratin, seafood pasta bakes, and even cheesy lasagnas and moussakas.

Using a roux means you get that silky, creamy mouthfeel without drowning the soup in heavy cream—making it a healthier, lighter option.

What You’ll Need

This soup calls for simple ingredients:

• Potatoes and broccoli (or swap for cauliflower or broccolini for a pure white soup)

• Onion and garlic for flavor

• Butter and flour for the roux base

• Stock to build the broth

• A touch of cheese stirred in for extra flavor and a bit more thickness (optional but highly recommended!)

The cheese here doesn’t turn it into a cheesy soup like mac and cheese—it’s just a subtle seasoning that enhances the broth beautifully.

Optional Toppings and Finishing Touches

While bacon is a popular finish, I’ve left it optional here. If you want that crispy, savory kick, go for it. Alternatively, try crispy fried shallots, crunchy croutons, or a sprinkle of Parmesan to elevate your bowl.

How to Make It

The process starts by making the roux, then cooking the potatoes first since they take longer, followed by adding the broccoli so everything cooks perfectly together. By the time both are tender, the soup has thickened into a luscious, creamy delight.

Variations and Tips

You can easily swap broccoli for cauliflower or broccolini, which makes for a beautiful white soup. Feel free to experiment with other veggies, just be mindful of their cooking times.

And when it comes to dunking—who can resist something warm and crusty on the side? Bonus points if it’s garlicky, cheesy, and molten. Absolute swoon.

Ingredients

• 40g (3 tbsp) unsalted butter

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 1/3 cup flour

• 2 cups milk (any fat percentage)

• 2 cups low-sodium chicken broth or stock

• 2 cups water

• 1 tsp salt

• 1/2 tsp black pepper

• 800g (1.6 lb) potato, peeled and cut into 1.25 cm (1/2 inch) cubes

• 5 cups broccoli florets (about 1 large head, ~300g/10 oz), broken into small pieces

• 1+ cups grated cheese (cheddar, tasty, or your choice)

Optional Garnishes:

• Cooked bacon pieces (highly recommended)

• Finely sliced shallots or scallions

• Extra grated cheese

Instructions

1. In a large pot, melt the butter over medium-high heat. Add the onion and garlic, and cook for about 3 minutes until the onion softens.

2. Stir in the flour and cook for 30 seconds, mixing well with the onion and garlic.

3. Slowly pour in the milk while stirring continuously, allowing the mixture to thicken into a mostly smooth, thick paste. Use a whisk if needed to smooth out lumps.

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

5. Bring the soup to a gentle simmer, then reduce the heat to maintain a low simmer. Cook uncovered for about 8 minutes, stirring occasionally to prevent sticking, until the potatoes are almost tender.

6. Add the broccoli florets and cook for another 2 minutes, or until the broccoli reaches your desired tenderness. Remove the pot from heat.

7. Stir in the grated cheese (start with 1 cup). The soup will thicken nicely. Taste and adjust salt if needed.

8. Ladle the soup into bowls and top with your choice of garnishes.

Notes

1. Potatoes: Any type of potato works well waxy or starchy.

2. Broccoli: Use small florets that fit comfortably on a spoon.

3. Gluten-Free Option: Omit the flour and use gluten-free broth. Make a slurry with 2 tbsp cornstarch and a splash of water, add it near the end, and cook for a few minutes to thicken the soup.

4. Storage: Keeps well in the fridge for 4–5 days. You can also freeze it—reheat gently to avoid overcooking the potatoes.

5. Nutrition (per serving, assuming 5 servings and 1 cup cheese):

   • Calories: 405

   • Carbohydrates: 48g

   • Protein: 18.3g

   • Fat: 16.6g (Saturated fat: 10.2g)

   • Cholesterol: 49mg

   • Sodium: 446mg

   • Fiber: 6.3g

   • Sugar: 11.5g

   • Vitamin A: 1300 IU

   • Vitamin C: 153.5 mg

   • Calcium: 410 mg

   • Iron: 2.5 mg

Note: Nutrition excludes toppings like bacon, which will add extra calories.