Broccoli Cheese and Potato Soup

"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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photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jennifer R. photo by Jennifer R.
photo by C.Swendsen photo by C.Swendsen
photo by D K.5541 photo by D K.5541
photo by thiscrazytrain photo by thiscrazytrain
Ready In:
30mins
Ingredients:
13
Serves:
8
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ingredients

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directions

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

Questions & Replies

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  1. stephlabovitz
    How well does this soup reheat if I try to make it a day ahead of time? Similarly, can I freeze the leftovers and will it thaw/reheat okay?
     
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Reviews

  1. roweena
    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!
     
  2. CongoGirl
    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.
     
  3. Kalipso435
    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!
     
  4. Jonathan Melendez
    I love broccoli cheddar soup but most times they can be super heavy and sometimes way too cheesy. But this one was creamy and smooth and absolutely perfect! I enjoyed it all week. I loved it so much!
     
  5. terry_shopper
    I doubled the recipe and added a head of roasted garlic(sieved), 4 cups of cubed ham, 2 cups of shredded carrots and replaced 1/2 the milk with sour cream. It is Fantastic! But I would like it thicker so maybe less chicken broth next time.
     
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Tweaks

  1. Lisa2222
    Definitely add some crushed garlic and saute with the onions and celery.
     
  2. C.Swendsen
    I used half & half instead of skim milk, added about a cup more potatoes, an extra cup of cheddar and 1 & 1/2 cups diced ham. I also used smoked paprika instead of regular paprika. It came out delicious!
     
    • Review photo by C.Swendsen
  3. Karen H.
    I added chopped bacon and 2 carrots, sliced and served it all up in a sourdough bread bowl!! I left all other ingredients in, not changing a thing!!! Mmmmm...
     
  4. mpaine74
    My daughter omitted onions and celery. Added bacon and carrots
     
  5. Glenden H.
    Used 1c half and half, 1c water, 2t veggie broth powder vs. skim milk. Vegtable stock vs. chicken. Used "melty cheese" and Monterey jack cheese vs. cheddar. Used 1/4c butter vs. 2T butter. Added 1/3c carrots. This was a really good base recipe.
     

RECIPE SUBMITTED BY

My all time favorite thing to do is cook and bake. My love for cooking began my first year at college. It has grown into an obsession with recipes. Fortunately, my husband is supportive :) I love the Taste of Home magazines. Most of the recipes I try from their publications are outstanding. I also enjoy running long distances and exercising.
 
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