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Jalapeno Broccoli Potato Soup

This Jalapeno Broccoli Potato Soup is warm, comforting and just slightly spicy with the addition of jalapeños. The addition of potatoes gives this soup great substance and is so satisfying!
Course: Soup
Author: Kristi


  • 2 tablespoons butter
  • 1 medium onion diced
  • 2 jalapeños diced
  • 7 cloves garlic coarsely chopped
  • 3 cups chicken broth
  • 2 small heads of broccoli coarsely chopped (12 ounces or roughly 3-4 cups)
  • 2 medium red potatoes peeled and cut into squares
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups fat free milk
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper


  • Melt the 2 tablespoons of butter in a pan and add onions, jalapeños and garlic and cook on medium-high heat 3 - 4 minutes. Add broccoli, potatoes, and chicken broth. Cover and simmer 12 minutes until softened. Gently mash with a potato masher - leaving big chunks of broccoli and potato.
  • In a separate saucepan, melt 2 tablespoons of butter. When melted, add flour and whisk to make a roux. Slowly add milk and whisk continually. When thickened, pour milk mixture into soup and stir until thoroughly mixed. Add salt and black pepper to taste.
  • Remove, place in bowls and serve - topped with seasoned croutons, if desired.


Use both the florets and the stems of broccoli.