Lunch Recipe

Best Cream Of Broccoli and Potato Soup

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

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 2

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

Step: 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.

NUTRITION FACT

Per Serving: 364 calories; protein 8.2g; carbohydrates 27.9g; fat 25.9g; cholesterol 85.5mg; sodium 625.3mg.

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