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Prep 10 mins
Cook 15 mins
This soup tastes decadent but has very little fat compared to most cream soups. You can substitute some or all of the broccoli with cauliflower as well. Great with some crusty bread on a cold day.
- Add potatoes, onion, and celery, and spices to chicken broth in stock pot and bring to boil. Simmer gently for 5 minutes. Add broccoli and cook for another 5 minutes. While cooking, cook carrots and corn in a microwave, covered, with a small amount of water, about 5-7 minutes or until carrots are tender. (Carrots and corn are cooked separately so they don't get pureed with the rest of the soup. If you want all the veg to be pureed, you can just add the carrots and corn to the broth at the beginning instead.
- When broccoli is tender, put some of the soup into a blender or food processor to puree. (I like to puree about half and leave the other half chunky. If you want a smoother soup, you can puree all of it.).
- Return broccoli mixture to pan and bring to a simmer. Cream butter and flour together to make a "beurre manié." Drop it into the soup and cook until it begins to thicken slightly (1-2 minutes). Slowly add milk and heat until hot. Add cooked carrots and corn. Season to taste.