This healthy Broccoli Potato Soup is great comfort food!
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!
- extra virgin olive oil
- yellow onion
- red potatoes
- all purpose flour
- chicken or vegetable broth
- canned evaporated skim milk
- fresh Italian parsley
- fresh basil
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.
Ladle individual servings into bowls, and serve!
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.
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.
Here are a few more comfort food soups you might like to try:
- Loaded Potato Soup
- Creamy Chicken and Rice Soup
- Creamy Chicken Enchilada Soup
- Beef and Barley Soup
- Wisconsin Style Beer Cheese Soup
Broccoli Potato Soup
- 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
- 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.
- 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.
Love these recipes.
I made this for supper tonight and we loved it. Very quick, easy and delicious.
I made it today. It was easy and very delicious. We both liked it especially on this cold day.