Creamy Broccoli Potato Soup

Recipe View 5 mins Assemble all ingredients and prepare vegetables. (5 minutes)

Recipe View 8 mins In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic; sauté until softened and fragrant, about 8-10 minutes.

Recipe View 2 mins Add the cubed potato and broccoli stems to the pot; season generously with sea salt and freshly ground black pepper. Stir to combine. (2 minutes)

Recipe View 10 mins Pour the chicken broth into the pot, ensuring the vegetables are mostly submerged. Bring to a simmer, then cover and cook until the potatoes are tender, about 10-12 minutes.

Recipe View 5 mins Add the broccoli florets to the soup and continue to simmer until the broccoli is tender and bright green, about 5-7 minutes.

Recipe View 5 mins Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender, being cautious of hot liquids. (5 minutes)

Recipe View 5 mins In a separate small saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, creating a roux. Gradually whisk in the milk and heavy cream, ensuring no lumps form. Season with salt and pepper. (3 minutes)

Recipe View 2 mins Continue to whisk the milk mixture until it thickens and bubbles gently, about 3-5 minutes. (5 minutes)

Recipe View Slowly whisk the thickened milk mixture into the blended soup until fully incorporated. Taste and adjust seasonings as needed. Serve hot and enjoy! (2 minutes)