Creamy Potato & Broccoli Soup

We got completely slammed with snow on Friday. The trees were gorgeous. The roads and sidewalks? Not so much. Apparently, some of our neighbors don’t like to shovel.

Most of the weekend, then, was spent cuddled up inside. Cups of hot tea and blankets abounded. And soup was a must.


This is by far the best soup I have ever made. Silky smooth and delectably creamy, the potato and broccoli combo can’t be beat. Adding some vinaigrette brightened up the flavor, rounding out this soup to perfection.

Creamy Potato & Broccoli Soup

Creamy Potato & Broccoli Soup


  • 1/4 cup whole wheat flour
  • 1/4 cup extra virgin olive oil
  • 4 cups vegetable stock
  • 1 pound potatoes, peeled and chopped (about 4 small potatoes)
  • 1 head broccoli
  • 1 cup milk
  • Salt, to taste
  • Pepper, to taste
  • Your favorite vinaigrette, for topping


  1. Peel the stems of the broccoli. Chop the stem and head into small pieces.
  2. Heat the oil in a large stockpot over low heat. Whisk in the flour until smooth. Add the stock 1/2 cup at a time, whisking after each addition until smooth. Stir continually for five minutes to allow the stock to thicken.
  3. Add the potatoes and broccoli, cover and bring to a boil. Reduce to a simmer and allow to cook for 30-45 minutes, until the broccoli is fork-tender.
  4. Using an immersion blender, cream the soup until completely smooth. Stir in the milk and season to taste with salt and pepper.
  5. Top each bowl with 1-2 tablespoons of your favorite vinaigrette. I used Garlic Gold's new Balsamic Vinaigrette. It really brightened up the flavor!
  6. Serve with fresh bread and delight in the thick creaminess.


Serve with fresh bread and delight in the thick creaminess.


  1. says

    wow girl that looks AMAZING 🙂 i love potato and broccoli soup- def something I may make today since it’s soo cold and I want a heart stoup to eat! thanks for this! 🙂

    • Barb says

      How many cups of soup does the recipe make? Live alone and wanted to know if 1/2 of recipe would be better for me. Thanks.

  2. says

    I left the skins on. Lazy. Yes, but I like the added flavor and nutrients. Substituted chicken stock. Puréed for about 5 minutes after cooking for 30 minutes. Lots of pepper. This soup came out unreal! Thanks for the recipe.