In less than 30 minutes, this hearty beef chili with green peppers, kidney beans, and chili powder will be ready to serve.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 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
Instructions
- 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.
- Remove a few broccoli florets before puréeing with an immersion blender, then return florets to soup before serving.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 16 g |
| Sodium | 625 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
The broccoli stems weren’t quite cooked in 10 minutes, but the potatoes were. Added the florets, stirred occasionally, and they cooked up in the additional 5 minutes. I did add a bit more chicken broth because the consistency was a little thick, but I think that will be personal taste for all of us. I scanned some of the reviews, and I see many people made modifications to this soup. I followed the recipe, used only the ingredients listed, and with that heavy whipping cream, not for a minute did I think this was bland, rather, it tasted decadent, packed with deliciousness. The only thing that I might consider for the future is adding some shredded cheese, but this will be made again. Very satisfied with the way this turned out, good soup.
I made as written but used 2 cups half and half versus cream and milk (cause that’s what I had.) It was bland, but I hadn’t added salt along the way and still couldn’t get much flavor. So I added probably a stick of butter, then I added mushrooms since I had some that needed to be used. The mushrooms didn’t really add any flavor, but I was happy to use them up. The butter adds a lot of flavor, just like it does in potato soup. That was the first night. Second day WOW! So yummy! Now eating for the 3rd day and it’s even better! It will be gone today, and I will be sad. Definitely making again very soon!
The recipe was very good. I added some tarragon, marjoram and parsley to give it some added flavour .
The recipe says to adjust salt and pepper including the white sauce several times..The person who says the recipe is bland doesn’t know what adjust salt and pepper to your taste means.. Very good recipe indeed…if you want it more hearty and chunky , forego the smoothing and immersion step….Add cheese to white sauce for a taste variation
Super!! Just one minor adjustment… I put 2 cups of half & half instead of the milk and cream.
This was a very good starter soup! There is so much you can do with this as a base. I did add some ingredients that I like….diced one white sweet potato. I also added one can of cream of mushroom soup after emulsifying and one cup of half & half. I liked the consistency as is. I purposely left chunks of potato & broccoli in the soup the way I like it. Delicious! PS…added some shredded Vermont sharp cheddar cheese to the soup after heating. Yum!
I used sweet potatoes instead of white. It is wonderful. I will be making this again.
I added half of suggested amount of onions and garlic, but next time I would add even less. Also, I cooked it on vegetables broth. It turned out fantastic!
good
Very good. I left out the last step with the heavy cream and flour ect and it was delicious.
This recipe is fantastic ! I did change a couple ingredients! I used 1 cup half n half instead of 3 cups milk ,I added 1 tlbs of fresh thyme , a pinch of cayenne and fresh nutmeg ! I also put a dollop of plain yogurt to finish . I will definitely add this recipe to my winter soups .
One of the better broccoli soup recipes I have used. The potato makes a big difference. The garlic was a nice touch.
Delicious!
So delicious! I used 2 onions and 2 potatoes and threw in a couple carrots, fresh rosemary and basil. I used whole milk, 2 cups and put a bay leaf in that while it thickened.
Absolutely delicious! My family loved it!
We love cream of broccoli soup, but the best recipes seem to have a LOT of cheese. This recipe with the potatoes did not need the cheese for flavor. Freezes really well. I did add carrots to mine and used 2 cups lowfat milk instead of cream, delicious
awesome soup
This soup recipe is very delicious if you change a couple of things. For one, I always make this soup doubled the recipe because everyone in my mouth devours it. All of the changes I make are based on doubled recipe. Now, for my changes. I don’t chop the onion nor mince the garlic. I quarter the onion and keep the garlic whole, maybe slightly smashed. That way, the 8-10 minute cook time on them gives the onion a nice translucent look and a pretty light browning on the garlic. You may also want to trt stirring a lot more often because in some cases, the onion and garlic are finished a bit earlier. I increase the amount of potatoes to about 4 large ones or maybe 8 small and decrease the amount of broccoli to maybe 4 or 6 cups (I don’t measure them.) I also use salt free chicken stock to control the salt content. Once everything cooks, I use a blender instead of an immersion blender wand. With light blending and the smooth simmered garlic, the taste is the best, especially if you can control the seasoning to your tastes. The milk and cream sauce can stay the same, with very light seasoning so you can adjust the taste at the end. Very delicious, thank-you for sharing this amazing dish with us.
The family loved this soup! I doubled the recipe. Also, I added chunks of ham, 1 TBL of Italian seasoning, 1 TBL of fresh parsley. It called for 1 potato, but I added 2 potatoes.
I added a ham bone but pretty much stuck to the recipe otherwise. My 4 and 5 year old grandkids ate it and asked for more. It’s that good!
Made it the first time with the little creamer potatoes from Costco without the broccoli stems, and it was very good. Made it the second time with a regular potatoe and the broccoli stems, but I thought it had more of a woodsy taste. Made it the third time with the creamer potatoes and the broccoli stems, and that was the winner. Used my Vitamixer to do the emulsifying. Froze some for later.