Curried Potato and Broccoli Soup with Aromatic Spices
A comforting and creamy soup that combines tender potatoes and broccoli in a fragrant curry-spiced broth. The butter-flour roux creates a rich base while curry powder and garlic add warming flavors. Perfect for cool weather meals, this soup can be blended to your preferred consistency - completely smooth or pleasantly chunky. The addition of milk at the end creates a velvety finish that balances the curry spices beautifully.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flourrice flour1:1gluten-freegluten-free
for gluten-free version
- 4 cups low fat, low sodium chicken stock
- 1 onion, peeled and quartered
- 2 baking potatoes, peeled and quartered
- 2 cups broccoli florets
- 1 teaspoon salt
- 1 teaspoon curry powder
- ¼ teaspoon garlic powder
- 1 cup milk
Instructions
- 1
Melt butter in a large soup pot and whisk in flour
- 2
On medium heat, whisk in chicken stock
- 3
Add onion, potatoes, broccoli, salt, curry powder and garlic powder
- 4
Bring to a boil, cover, reduce heat to low and simmer for 30 minutes
- 5
Using stick blender or regular blender, puree the soup to desired consistency
- 6
Return to heat and stir in milk
- 7
Serve hot
Tips
Use a stick blender for easier blending directly in the pot without transferring hot soup
Adjust curry powder to taste - start with less if you prefer milder flavors
Good to Know
Refrigerate for up to 3 days in airtight container
Can be made 1 day ahead - reheat gently and thin with extra stock if needed
Serve hot with crusty bread or crackers
Common Mistakes
Don't boil after adding milk to avoid curdling
Blend carefully with hot soup to avoid splattering
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dairy-free?
Yes, substitute vegan butter and use coconut milk instead of regular milk for a creamy dairy-free version.
How long does this soup keep?
Store in refrigerator for up to 3 days. Reheat gently and add extra stock if it thickens too much.
Can I freeze this soup?
Yes, but the texture may change slightly. Freeze for up to 3 months and thaw overnight before reheating.