Creamy Potato Soup with Broccoli

Creamy Potato Soup with Broccoli


A comforting potato leek soup that comes with the healthy addition of broccoli. Substitute the dairy for coconut milk for those with intolerances or who are fighting a cold.

Creamy Potato Soup with Broccoli

Ingredients                        Makes: 6 servings                      Time: 1 hour
5 cups of vegetable broth            *See recipe below!
3 to 4 Tbsp of avocado oil ~or~ coconut oil
1 to 2 leeks, chopped fine
3 to 4 garlic cloves, minced
5 potatoes, cut into 1-inch cubes
1 1/2 cups broccoli, cut into small-medium sized florets
3 Tbsp unsalted butter
3 Tbsp of all-purpose flour ~or~ 2 Tbsp of arrowroot flour (for roux)
1 can of coconut milk ~or~ 1 cup of milk
1/2 tsp sea salt (optional, to taste)
1/4 tsp dried thyme leaves (optional, to taste)

Prepare broth. Warm the vegetable broth in a large sauce-pot or dutch oven over medium-high heat until it begins to boil gently, then reduce the heat to a medium-low. Transfer just under half (about 2 cups) of the warmed broth to another small sauce-pot for the roux later. For a flavourful and nutrient-rich broth, try our vegetable herb broth recipe; it can be made ahead of time and even frozen until ready to use.

Prepare vegetables. Finely chop the leeks and mince the garlic, then set aside separately. Scrub the potatoes and cut out any eyes or sore spots, then cut into 1-inch cubes, transfer to a bowl. Clean the broccoli then cut into small florets and also transfer to a bowl. The broccoli stem is also delicious and nutritious and can be added to the soup. Just cut off the rough end of the stem, then peel and slice medium-thick; add this to the bowl of broccoli florets.Creamy Potato Soup with Broccoli

Sauté vegetables. In a large skillet over medium heat add 2 tablespoons of oil and the chopped leeks. Cook the leeks for about 4 minutes then add the minced garlic and cook for another minute, stirring occasionally to prevent burning. When leeks are softened and the garlic is fragrant, add the cooked mixture to the broth in the large sauce-pot or dutch oven.

Prepare the potatoes. Add another tablespoon of oil to the skillet and add the chopped potatoes. Cook the potatoes on medium-high heat, tossing occasionally to prevent burning. Cook the potatoes for about 5 minutes or until they form a golden jacket on the outside, but still firm on the inside. Transfer potatoes now to the broth mixture along with the cut broccoli florets.

Making the Roux. Reduce the heat to medium-low and then melt 3 tablespoons of butter in the skillet. Be careful not to let the butter burn. Slowly whisk the flour into the melted butter. When it begins to bubble add about a 1/4 cup of just the broth and also whisk it in. The mixture should begin to thicken, as it does continue to add broth until about 2 cups worth is whisked in and thickened. Be sure to whisk out any lumps before adding it slowly back into the main broth mixture in the large sauce-pot.

Increase heat to the large sauce-pot until mixture begins to gently boil, then reduce slightly. Mixture should begin to thicken after a couple minutes, stir occasionally to prevent burning.

Add milk. When soup broth has begun to thicken, it is time to stir in the coconut milk or the regular cow’s milk. Allow the soup to cook for about 5 minutes before giving it a taste test. Add seasonings such as sea salt, pepper and thyme to suit personal taste. Flavouring may vary depending on the vegetable broth used.

Cook soup. Allow soup to cook on medium-low for about 20 minutes or until potatoes and broccoli are fully cooked through. Serve warm and enjoy.

Recipe shared by: J. Marshall

Nutritional Information

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