Potato Broccoli Soup


This is probably my son’s favorite soup.

Great for a cold winter’s evening…or anytime for that matter!



  • 1 head of broccoli
  • 2-3 medium potatoes, diced
  • 1 medium onion, quartered
  • 2-3 cloves garlic, minced
  • 2 c vegetable broth (I like McKay’s) or water
  • 1/4 c unbleached all-purpose flour
  • 2 1/2 c soy milk or almond milk
  • 2 T soy sauce
  • 2 tsp. basil
  • Salt and pepper* to taste


  1. Cut the broccoli into florets and slice about one-fourth of the top of each stem
  2. Reserve 1 cup of florets.
  3. Put the broccoli, potatoes, onion, garlic and broth or water in a large saucepan.
  4. Bring to a boil, then reduce to medium heat and cook until the vegetables are tender, about 15 – 20 minutes.
  5. Gradually stir in the flour.
  6. At this point, you can insert an immersion blender and blend as much as you desire to reach the desired degree of creaminess. If you prefer a chunkier soup, just skip this and move on to the next step.
  7. Add the remaining ingredients and the florets.
  8. Cook over medium heat until the soup thickens and is heated through.

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