By Delish on September 30, 2005
Photo by Chef #1800288505
Photo by Chef #1800288505
"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...."
Serving Size: 1 (304 g)
Servings Per Recipe: 8
"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!"
"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."
"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!"
"We loved this. I left the celery out and used 2% milk. I also served it with cooked, crumbled bacon on top!"
"Excellent! It was a family winner, and very easy to prepare."
"Very good and comforting soup."
"This was delicious. I only used about 1 cup of cheese (it's what I had on hand in the fridge) and used 1 entire 16 oz bag of defrosted broccoli florets. Additionally, I added an 8 oz diced ham steak. With a side of cornbread it was a hit!!!!!"
"Wonderful recipe! Great flavor! I used 1 cup of garlic and chives cheddar and 1 cup of sharp cheddar. It was super delicious! Thanks for sharing!"
"I have made this recipe and 3 friends have asked for it. I'ts one of the best one's I have made and it's very easy."
"Yummy! Followed the advice of another reviewer and cooked the broccoli with the potatoes. I also added garlic salt. Makes a great lunch."
"I loved this! And so did my husband!!! We are excited to have left overs of it too since I made double the amount. Although I did change the recipe just a bit.. by starting out with cooking some chicken seasoned with salt, cracked pepper & garlic powder & letting it brown at the beginning w/the 'onions' & 'celery'. After that I followed the recipe above.. yet throwing in the broccoli with everything else.. & also added some 'mushrooms' and it turned out great!! It didn't really need the cheese to be honest though. There was plenty of flavor as it was! But if you're a cheese lover, it doesn't hurt! Anyway, this is my new favorite soup! If anyone's ever heard of Panara Bread, it tastes very similar to how they serve it! YUMM!!! Also, on the side it was good to have some buttered bread rolls to dip into it too! What an awesome recipe!"
"Absolutely wonderful recipe-I didn't change a thing and it was delicious!!"
"so rich and creamy while low in calories. we did find it a bit bland initially but a generous dash of Tabasco really made it"
"Very good soup. Wil make again."
"This soup is so great! It's creamy and just the right thickness. I didn't have to change or modify anything! Thank you for a perfect, delicious, and heartwarming recipe, :)"
"Absolutely LOVED making this recipe! Instead of potatoes I added a large zucchini from my garden and it got RAVE reviews! So good I added it to my main cookbook here and will definitely make again! Thanks for the recipe! *S*"
"The secret to this recipe is in using quality, fresh, organic ingredients (butter, not marg; shallots/scallions instead of onions; sharp, artisanal cheddar; red potatoes w/ skin on), making a good roux (skim milk can be made satisfyingly creamy with a proper roux), and leaving the veggies nice and chunky. In addition to using skim milk, we made it lower fat by also cutting the amount of butter & cheese in 1/2). Served with warm, crusty, whole-wheat rolls...mmmmmmmmm...deeeeelish! :D"
"This soup was delicious and one of the best soups I've ever made! My husband and 5 year old daughter loved it. It was very quick and easy to make. I had broccoli and red potatoes from my CSA box and thought a soup would be a good way to use up some of the veggies. I used shallots instead of the onion and I didn't peel my potatoes. Before adding the cheese, I used an immersion blender to make it a bit smoother, but still chunky."
"Very good soup. I followed the recipe in addition to adding garlic to the onions. Super good soup. Definitely making again!"