Curried Potato and Broccoli Soup


  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 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
  • 1/4 teaspoon garlic powder
  • 1 cup milk


  1. Melt the butter in a large soup pot and whisk in the flour. On medium heat, whisk in the chicken stock. Add the onion, potatoes, broccoli, salt, curry powder and garlic powder.
  2. Bring to a boil, cover, reduce the heat to low and simmer for 30 minutes. Using either a stick blender or regular blender, puree the soup. You can make it completely smooth or leave it a bit chunky. Return to the heat and stir in the milk. Serve hot.
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Yield: 6 servings

Anita Schecter
Food Blogger
Hungry Couple

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