I’m all about soup right now and this recipe is oh so yum …
Creamy Broccoli Potato Soup!
So here I am noshing on a favorite food of mine, yes indeed, and I realized that I’ve yet put an old family favorite recipe on Little Figgy! *My apologies* Over the years, this recipe has been tweaked and then I go and make it like it was intended, then I tweak again and so the cycle goes. So at this very moment in time while I’m sharing it with you, it is a minimally tweaked Creamy Broccoli Potato Soup!
Soup in and of itself is a warming and comforting food. Add in that cream and we are talking a do not disturb moment![bctt tweet=”#Soup is glamorous, comforting & inviting. You have to try this Creamy Broccoli Potato Soup!”]
Here’s a handful of reasons to love the cooler/colder weather:
- The Holidays
- Comfy, gorgeous sweaters
- No more mosquito bites
- The colors
- More Soup!
- *Fill in the blank*
You can always find something about every season to enjoy, but for some reason … Fall has my heart! I think my list of loves far outweighs the no ways. Yes, soup made the list a couple of times there. What season is your favorite and what makes you all day dreamy about it?
In this recipe, I did manage to stray only a little from the original, just one little addition of nutmeg and a blonde roux to thicken the soup. The roux gives this soup that extra depth of flavor which keeps you coming back for another helping. Speaking out of experience, a word to the wise, when using a broth in a recipe, hold tight on seasoning with salt until the very end, once you have heated the broth through with the rest of the ingredients, then you can season to taste. You can always add seasoning but you most definitely cannot take salt out of a recipe and broths usually have added salt unless otherwise stated.
I couldn’t just leave you with this recipe without also including an ridiculously way to make homemade Parmesan Croutons, so I’ve added it to the recipe below. You can make them ahead of time and keep them stored in an airtight container for several days. Also if you want to add extra flavor, simply buy a loaf of garlic flavored or rosemary bread and make those Parmesan croutons, which are also perfect tossed on top of salads too.
Soups need the following:
- A cozy mug or bowl to serve it in.
- Crackers, crusty bread or chunky croutons.
- And of course, a spoon!
Get out your soup spoon and favorite soup bowl and enjoy!
For the Soup:
- 2 Tbls unsalted Butter
- 2 medium Potatoes, peeled and diced fine
- 1 small Onion, diced
- Salt & Pepper to taste
- 4 cups fresh Broccoli florets (1 large broccoli crown)
- 3 1/2 cups Chicken Broth
- 1 1/2 cups Heavy Cream (can use 1/2 milk & 1/2 cream)
- Blonde Roux (to add extra flavor and thicken soup)
For the Blonde Roux:
- 4 Tbls unsalted Butter
- 4 Tbls Flour
- 1/2 tsp ground Nutmeg
For the Parmesan Croutons:
- 1 Crusty loaf of day old Bread, roughly cut into 1 - 2 inch chunks (or you can just cut into slices or wedges)
- 1/2 cup freshly grated Parmesan Cheese
- Preheat oven to 450°F.
- Starting with the soup base, in a 3 - 4 quart heavy based pot or dutch oven, over medium heat, add 2 Tbls Butter and melt.
- Once butter is melted, add in the Onions and finely diced Potatoes and saute until the onions are starting to turn translucent. Cook for about 8 - 10 minutes, stirring occasionally and cook until just potatoes are tender.
- It's time to pour in the Chicken Broth and add in the Broccoli florets bringing to a boil, after about a minute turn down heat to low and simmer for 15 minutes.
- For the Blonde Roux, over low heat in a medium to large skillet, completely melt the 4 Tbls of Butter.
- Once the butter is melted, then add in the Flour 1 Tbls at a time, stirring in between to make sure there are no lumps.
- Keep stirring the Roux slowly until there is a nutty aroma, about 3 - 5 minutes.
- Just before taking off the heat, add in the Nutmeg and blend well. Remove from heat and set aside.
- To make the Parmesan Croutons, on a baking sheet, place the bread croutons in a single layer. Toast the bread in the preheated 450°F oven for about 5 minutes.
- Remove croutons from oven and sprinkle the Parmesan cheese all over the bread. Return croutons back to the oven and continue to toast/bake for an additional 3 - 5 minutes or until cheese is melted and bread is starting to turn golden.
- For the soup, once the Broccoli is a vibrant green, stir in the Blonde Roux mixing in well. When the Roux is blended in well, add in the Heavy Cream or Half and Half heating through for a couple of minutes.
- Remove from heat and add to blender in batches and pulse blender until soup is creamy and smooth. You can also use a handheld blender straight in the pot you were cooking in (my favorite way), and blitz until creamy and there are no more big bits of potato or broccoli. (*Note: If you would like your soup on the chunkier side, simply set aside about 1/3 of your soup and then just blitz the remaining soup until creamy and smooth. Once you have desired consistency, return the chunkier soup to the blended soup and stir together until well incorporated.
- Taste and season with Salt and Pepper. If needed a pinch or two more of Nutmeg as well. Taste again to make sure it's seasoned well.
- Serve soup with the Parmesan Croutons and Enjoy immensely!
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Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.