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Broccoli Potato Soup

Broccoli Potato Soup

This creamy soup may be used as a main course or first course for a vegetarian meal.

Serves 4.


  • 3 c water
  • 8-9 oz fresh broccoli florets
  • 3/4 tsp salt (divided use)
  • 2 medium potatoes, peeled, cut in 1/2 ” pieces
  • 3 Tbsp butter
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 2 Tbsp flour
  • 1/8 tsp pepper
  • 2 c whole milk
  • 1 c shredded cheddar


  1. Place water, broccoli and 1/2 tsp of the salt in large saucepan. Bring to a boil over medium heat. Boil about 4 minutes.
  2. Using a slotted spoon, remove broccoli to platter. Reserve hot cooking water in pot. Chop broccoli in smaller pieces if desired. Set aside.
  3. To the hot cooking water, add potatoes and bring back to boiling on medium heat. Boil 6 minutes or until tender. Remove from heat.
  4. In a large skillet over medium heat, melt butter. Saute onions 5 minutes, or until beginning to brown. Add garlic and cook another minute.
  5. Stir in flour, salt and pepper until blended. Add milk and stir continuously until thickened and simmering one minute. Remove from burner.
  6. To the pot of potatoes with its cooking liquid, add back the broccoli and the skillet mixture. Stir and heat briefly.
  7. Stir in the cheese until melted. Serve hot.

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