Recipe Girl®

Broccoli Potato Soup

January 31, 2022

spoon in a bowl of broccoli potato soup

This healthy Broccoli Potato Soup is great comfort food!

spoon in a bowl of broccoli potato soup

I’m a big fan of potato soup and baked potato soup, but this potato soup has broccoli in it! It’s made a little bit healthier using evaporated skim milk instead of heavy cream. And it’s chunky instead of blended. But it’s still wonderfully creamy and delicious. Soup is the perfect meal to make on a chilly day, and this soup is definitely one to enjoy!

potato broccoli soup ingredients displayed

Ingredients needed:

  • extra virgin olive oil
  • yellow onion
  • garlic
  • red potatoes
  • all purpose flour
  • salt/pepper
  • chicken or vegetable broth
  • canned evaporated skim milk
  • broccoli
  • fresh Italian parsley
  • fresh basil

four photos showing process of making broccoli potato soup in pot

How do you make Broccoli Potato Soup?

The full, printable recipe is at the end of this post.

Heat the olive oil in a pot. Sauté onion and garlic until the onion is softened. This should take about 5 minutes.

Stir in the potatoes, flour, salt and pepper. Add chicken broth and evaporated milk, and bring to a boil. Simmer for 20 minutes, or until the potatoes are tender.

Add broccoli, parsley and basil. Simmer for an additional 10 minutes.

ladling broccoli potato soup out of pan

Ladle individual servings into bowls, and serve!

broccoli potato soup in pan and bowl

Ingredient substitutions and changes:

I like the use of red potatoes in this recipe because leaving the skin on adds some pretty color to the soup. You can use any potato for this broccoli potato soup, and you can peel the potatoes if you prefer not to leave the skin on.

Use vegetable broth if you’d like this recipe to be vegetarian. Use chicken broth if you don’t care (more flavor!)

Canned evaporated milk works wonderfully in soup because it makes it nice and creamy. You can substitute 1 1/2 cups half and half, if you’d like.

Leave out the parsley, if you need to. And the substitution of fresh thyme for fresh basil would be good too.

broccoli potato soup

How to make this soup gluten free:

Make sure you use brands of broth that are known to be gluten free. Instead of using all purpose flour (for thickening the soup), use a good gluten free substitute such as potato starch or tapioca starch.

spoonful of broccoli potato soup over bowl

Here are a few more comfort food soups you might like to try:

spoon in a bowl of broccoli potato soup
Print

Broccoli Potato Soup

This hearty and healthy soup recipe is a great comfort food.
Course Soup
Cuisine American
Keyword broccoli, potato, soup
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 bowls
Calories 233kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 cup finely chopped yellow onion
  • 3 medium garlic cloves, minced
  • 4 medium red potatoes, cut into ½-inch cubes but not peeled
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • Two 14.5-ounce cans fat-free, low-sodium chicken or vegetable broth
  • One 12-ounce can evaporated skim milk
  • 1¼ pounds broccoli, trimmed and divided into small florets; stems peeled and cut into ½-inch chunks (you should end up with about 4 cups)
  • 1 tablespoon minced fresh Italian flat-leaf parsley
  • 1 tablespoon chopped fresh basil

Instructions

  • Heat the olive oil in very large heavy saucepan over moderately high heat until ripples appear on the pan bottom, about 1½ minutes. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
  • Add the potatoes, flour, salt, and pepper, stirring well to mix. Slowly add the chicken broth and evaporated milk, stirring constantly. Bring quickly to a boil while continuing to stir.
  • Reduce the heat to low, cover, and simmer until the potatoes are tender, about 20 minutes.
  • Add the broccoli, parsley, and basil and simmer uncovered, stirring now and then, until broccoli is crisp-tender, about 10 minutes.
  • Ladle into soup bowls and serve.

Notes

  • If you are preparing this recipe as gluten free, just be sure to use a brand of broth that is known to be GF, and use a thickener replacement for the all-purpose flour, such as potato or tapioca starch.

Nutrition

Serving: 1bowl | Calories: 233kcal | Carbohydrates: 41g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 248mg | Potassium: 1264mg | Fiber: 5g | Sugar: 11g | Vitamin A: 897IU | Vitamin C: 101mg | Calcium: 238mg | Iron: 2mg

The post Broccoli Potato Soup appeared first on Recipe Girl®.

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