Potato, Broccoli and Cheese Soup

Potato, Broccoli and Cheese Soup

248 Reviews 7 Pics
Ruth A. Burbage
Recipe by  Ruth A. Burbage

“A cheesy, potato broccoli soup that tastes great.”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
  3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
  4. Add cheese and heat soup through until cheese is melted. Serve warm.

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Reviews (248)

Rate This Recipe
BBFITZ
200

BBFITZ

I just finished eating this wonderful yummy soup, and it was so easy to make. I did make a few adjustments: I used 4 cups cubed russet potatoes, 1 1lb. bag frozen broccoli flowets, 1 c. chopped onion as I thought 2 cups would be over powering, in place of the bouillion cubes and 5 cups of water I used 2 14oz. cans chicken broth and 1 cup water also added 3 crushed garlic cloves, and only used 8 oz. sharp cheddar cheese. I cooked the broccoli in with the potatoes as other reviewers suggested and then pureed 1/2 the soup and it turned out nice and creamy. This will be a regular in our house during the winter months. Thanks Ruth for sharing this 5 ***** recipe.

motherteresa
131

motherteresa

Awesome! Of note, you can add raw broccoli to the soup a few minutes prior to pureeing in a blender. This way, you don't have to cook the broccoli separately. I also added white pepper, red pepper flakes, savory, and garlic powder. Next time, I'll definitely saute garlic with the onion, as I think that would make this awesome soup even better!

ASHLEY_S
100

ASHLEY_S

This was excellent! I sauteed the onion, added a clove of garlic, fresh ground pepper and a handful of baby carrots, then just cooked them all with the potatoes and broccoli in the broth. I pureed the entire thing (use a blender--a food processor splatters!) and tasted it. It was so delicious that I decided the cheese was optional. It also did not require any additional salt. I'm serving it tonight with homemade garlic croutons and just a sprinkle of sharp cheddar. Thank you for this wonderful, adaptable recipe. It's now in my recipe box and on my list of ideas for food to bring to sick friends. I'll bet you could easily turn this into a delicious vegan meal by using vegetable broth and omitting the cheese.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 448 cal
  • 22%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 42.6 g
  • 14%
  • Protein
  • 20.3 g
  • 41%
  • Cholesterol
  • 60 mg
  • 20%
  • Sodium
  • 1189 mg
  • 48%

Based on a 2,000 calorie diet

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