Total Time
45mins
Prep 5 mins
Cook 40 mins

The perfect blend between baked potato and broccoli cheese soup. Creamy, hearty, amazingly tasty. This was a soup I created one day while fishing for ingredients in the fridge. Turned out so well, it became a favorite.

Ingredients Nutrition

Directions

  1. Heat oil, melt butter.
  2. Soften onion & garlic in the blend, 8-10 minute
  3. Add parsley, potato, broccoli, and broth.
  4. Bring to a boil, simmer 30 minute
  5. Whisk milk and flour in separate bowl, set aside.
  6. Smash 1/3-1/2 of the potatoes with potato masher.
  7. Blend in milk mix, then add velveeta and melt.
  8. Turn off burner, and allow soup to thicken, about 5 minutes.
Most Helpful

5 5

Hearty seems to be the relevant word here. This recipe is full of flavor and easy to make with normal (ie not exotic!) ingredients! I chose to use 1 pound of broccoli and 6 medium baked potatoes (I used two as chunks.) I used an immersion blender to purée the ingredients before adding the chunks of potato, milk and cheese. It's a wonderful cold day soup!

5 5

Great recipe! It was quick easy and like he said I had everything in my fridge for it. Everyone in my house loved it! Thanks