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    You are in: Home / Recipes / Broccoli Cheese and Potato Soup Recipe
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    Broccoli Cheese and Potato Soup

    Broccoli Cheese and Potato Soup. Photo by Chef #1800288505

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Delish's Note:

    This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm....

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    Units: US | Metric


    1. 1
      In a large saucepan, saute onion and celery in butter over medium heat until tender.
    2. 2
      Add flour, pepper, salt, and paprika and stir until smooth.
    3. 3
      Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
    4. 4
      Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
    5. 5
      Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
    6. 6
      Sprinkle individual servings with parsley if desired.

    Ratings & Reviews:

    • on February 13, 2009


      My family LOVES this soup, and it's so versatile! We didn't have broccoli on hand, so I used cauliflower instead. I did make a couple changes, just to make cooking a little easier: I used 2 cans of chicken broth, cooked the chopped cauliflower (doubled the amount) in the soup at the same time I added the diced potatoes, added garlic powder, and only used 1 1/3 cups cheese. For those who have never made a creamy cheese soup before, it really helps to turn the heat down to low for a few minutes BEFORE adding in the cheese. This will prevent curdling, which looks really un-appetizing!

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    • on January 28, 2009


      I made this last night and will make it again. I liked the flavor and texture a lot. Next time, I will chop the broccoli much finer and put it in immediately with the potatoes so that it is cooked to mush. It was a little crunchy for a soup the way I did it. I didn't have celery, so I grated a carrot instead and added a shallot and some garlic. I will keep these changes, as they seemed to work well.

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    • on November 19, 2008


      Love, love, love! I've made this a few times now and have completely vetoed adding any salt. I also just throw the raw broccoli directly into the soup and let it cook instead of pre-steaming. Great recipe!

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    Read All Reviews (70)


    Nutritional Facts for Broccoli Cheese and Potato Soup

    Serving Size: 1 (304 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 264.3
    Calories from Fat 118
    Total Fat 13.1 g
    Saturated Fat 8.0 g
    Cholesterol 38.5 mg
    Sodium 534.6 mg
    Total Carbohydrate 22.9 g
    Dietary Fiber 2.7 g
    Sugars 1.8 g
    Protein 14.1 g

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