Creamy Broccoli Potato Soup Recipe

Ingredients

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

Instructions

1. Gather all ingredients to begin crafting your soup.
2. Melt 2 tablespoons of butter in a stockpot over medium heat; cook and stir the onion and garlic in the melted butter until they become tender, approximately 8 to 10 minutes.
3. Introduce the potato and broccoli stems to the pot; generously season with salt and pepper to enhance the flavors.
4. Pour the broth into the potato mixture, cover the pot, and let it simmer until the potatoes have softened, about 10 minutes.
5. Mix the broccoli florets into the soup and continue to simmer until the broccoli is tender, around 5 minutes. Use an immersion blender to blend the soup until it achieves a smooth consistency.
6. In a separate small saucepan, melt 3 tablespoons of butter over medium heat; whisk in the flour, milk, and heavy cream into the melted butter. Season with salt and pepper. Continue to whisk the milk mixture until it bubbles and thickens, approximately 5 minutes.
7. Whisk the thickened milk mixture into the soup until fully incorporated; adjust the seasoning with salt and pepper to your taste.

Nutrition

• Calories: 364 kcal
• Fat Content: 26 g
• Fiber Content: 5 g
• Sugar Content: 6 g
• Sodium Content: 625 mg
• Protein Content: 8 g
• Cholesterol Content: 86 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g