- 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
- 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.
- Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
- 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.
03/18/2017
recipepes.com
Best Cream Of Broccoli and Potato Soup, recipe
PT15M
PT1H
5
455 calories
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