Total Time
Prep 25 mins
Cook 25 mins

I found this on the Food Network.

Ingredients Nutrition


  1. Melt the butter in a medium saucepan, over medium heat.
  2. Add the onion and garlic and cook until translucent, about 5 minutes.
  3. Add the potato, thyme, salt, and broth and bring to a boil.
  4. Adjust the heat to maintain a gentle simmer, and cook uncovered until the potato is fork tender, about 10 minutes.
  5. Add the broccoli and simmer for 3 minutes.
  6. Puree the soup in batches in a blender or with an immersion blender.
  7. Return soup to the pot and add the cream. Bring to a simmer, taste, and season with salt and pepper.
  8. Serve with optional toppings.


Most Helpful

This recipe was a little watery so I thickened with a little flour. I didn't have cream or half-and-half so I used evaporated milk, maybe 1/4 - 1/2 cup, which I stirred in flour. I added the milk-flour mixture at the end when the soup started boiling. Also, I added thin carrot shreds along with the potato, thyme and broth. I removed some of the cooked carrots before pureeing and added back to the pot with the rest of the soup. It was pretty good and I didn't have any leftovers.

Ms. Poppy November 27, 2010

I found this pretty bland but the three other people I served it to last night said they liked it. One asked for the recipe so I guess it's an OK recipe.

HeatherDawn.^_~ November 09, 2007

Nice, thick soup without all of the fat of cream. I dis use 4 tbsp of fat free half and half as the "optional" cream, and I think it really needs it just to add a little creaminess. I added some extra garlic. I garnished with shredded cheddar and crumbled bacon. Thanx for a nice lunch.

*Parsley* August 21, 2007

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