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Best Cream Of Broccoli and Potato Soup

Best Cream Of Broccoli and Potato Soup

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
BRITTLEY47

BRITTLEY47

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 364 kcal
  • 18%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 690 mg
  • 28%

Based on a 2,000 calorie diet

Directions

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

Terri S
21

Terri S

1/29/2013

Made this soup mostly to directions. I added a 2nd potato cut into very small cubes and steamed. Left some of the broccoli on the side to.add later along with the steamed potato; this added a heartiness that a completely pureed soup lacks. Other than that, everything else was to recipe and this is definitely a keeper! Very tasty and rich. Will be making this often in the future!

ellemae3
15

ellemae3

2/18/2013

This was pretty good, I did use half and half what I had and it did come out nice and creamy, very filling so I had it as dinner.

susiekew
8

susiekew

3/16/2013

This soup is delicious and easy to make. Put a bowl of shredded cheddar on the table to sprinkle on top. I cooked the flour in the butter for 1 or 2 minutes to ensure there was no floury taste to the thickening mixture. Thanks!

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