Name: Broccoli Potato Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tbsp butter; 1 small onion, chopped up; 2 garlic pieces, minced; 1/3 cup flour; 2 cups milk (whatever kind); 2 cups chicken broth (low salt); 2 cups water; 1 tsp salt; 1/2 tsp pepper; 800g potatoes, cut in chunks; 5 cups broccoli pieces; 1+ cups shredded cheddar

Description

Learn how to make the creamiest, most delicious Broccoli Potato Soup in just 30 minutes! This easy recipe uses a simple flour roux instead of heavy cream for a lighter but equally indulgent soup that’s perfect for busy weeknights.

Ingredients

Soup stuff:

3 tbsp butter
1 small onion, chopped up
2 garlic pieces, minced
1/3 cup flour
2 cups milk (whatever kind)
2 cups chicken broth (low salt)
2 cups water
1 tsp salt
1/2 tsp pepper

The good stuff:

800g potatoes, cut in chunks
5 cups broccoli pieces
1+ cups shredded cheddar

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Build Your Flavor Base

Melt butter in big pot. Chuck in onion and garlic. Let it sizzle 3 minutes till onion goes see-through.

Step 2: Create the Magic Roux

Dump flour in. Stir nonstop for 30 seconds. Looks gross but trust the process.

Step 3: Add the Liquids

Pour milk super slow while whisking. Go fast and you get chunky nastiness. Add broth, water, salt, pepper, potatoes.

Step 4: Simmer to Perfection

Let it bubble 8 minutes. Stir sometimes. Poke potatoes with fork – should go in easy but not fall apart.

Step 5: Add the Green Goodness

Broccoli goes in now. 2 minutes max. Still want it green, not army green mush.

Step 6: The Final Touch

Turn off heat first. Add cheese. Stir till gone. Taste it, fix what’s wrong.

Notes

Medium heat only. High heat burns milk.

Block cheese melts better than bag cheese.

Cut potatoes same size.

Don’t cook broccoli to death.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American