Monday, January 4, 2016

Curried Potato and Broccoli Soup

Recipe for a low fat but creamy potato and broccoli soup, flavored with curry powder.

Happy New Year! Did you start whatever resolutions you made right on January 1st? Or did you admit that there was little chance of anything changing on a weekend and wait until this morning like I did? Very sensible. Because on Friday there was still leftover champagne in my fridge...and cookies...and a serious mac and cheese craving...and a Downton Abbey marathon all weekend long. So unless my resolutions included lying on the sofa, eating cookies and watching TV, it just wasn't going to happen. But now it's Monday and my unofficial official start to the new year.
Recipe for a low fat but creamy potato and broccoli soup, flavored with curry powder.

So, we're going to lay off the champagne and cookies, at least until Valentine's Day, and we're going to eat healthy food. Right? But it's cold outside so our healthy food is going to be in the form of delicious soup. Yes, yes, there will be grains and salads and grain salads, etc. But right now I just seriously need a bowl of soup. Creamy and loaded with potatoes is how I like it. But I make it creamy without any fattening cream and there's also broccoli and a touch of curry powder for some great flavor and good warming comfort.

This soup is low in calories, high in nutrition and crazy high in taste. And that's definitely how healthy food should be done. Personally, I may just eat this until spring. Enjoy!
Yield: 6 Servings
Author: Anita Schecter
Recipe for a low fat but creamy potato and broccoli soup, flavored with curry powder.

Curried Potato and Broccoli Soup

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
Recipe for a low fat but creamy potato and broccoli soup, flavored with curry powder.


  • 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.
Created using The Recipes Generator
This healthy new year recipe is sponsored by The Idaho Potato Commission. For more information on Idaho® Potatoes visit them on Facebook , TwitterPinterest and Instagram. Thank you for supporting the products I love and use in my kitchen.


  1. I love curry but never thought to add it to broccoli soup. I bet it adds the perfect "something extra"!

  2. I didn't even bother with New Year resolutions, even this morning :D I do like the sound of eating this soup in 2016 though!

  3. Yeah, I was as lazy as all get out this weekend. But I'm totally feeling the healthy green soups this week, especially since it's freezing and I still need my comfort foods!

  4. That soup! That pan! They're both fabulous! Happy New Year Anita!

  5. The color of this soup is amazing! I love your combo of potato and broccoli soup here, total comfort.

  6. Would this work with a can of chick peas added??

    1. Hi Lia - Since I love chickpeas, I think almost everything will work with them. Let me know if you try it!


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