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Broccoli Potato Soup

Broccoli Potato Soup

Susan B.

A quick, hearty soup. Great on a wintry afternoon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 174 kcal
  • 9%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 616 mg
  • 25%

Based on a 2,000 calorie diet


  1. In a large saucepan over medium heat, saut E the broccoli and onion in the butter or margarine, about 5 minutes, or until tender. Stir in the soup, milk, water, basil and pepper. Mix well and heat through, about 15 minutes. Add cheese and stir until melted.
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My husband I really enjoyed this recipe. There were a few things we changed that made it even better. We doubled the recipe as well as added extra chopped potatoes. We cooked some chopped garlic with the onions. And added some ramano and parmesan cheese. It was amazing!


Yum yum, we LOVED it, I 'accidentally' added more cheese than stated (about 2 cups) and it was delicious. My boyfriend dipped whole mushrooms in it like fondue. I will definitely make it again, but will probably double the recipe, as it only ended up being about 2 servings.

Meandering Fox

I didn't have condensed cream of potato soup, but I did have potatoes...and those were peeled and cut into cubes. I added a little extra milk and used chicken broth instead of water. Also, salt was necessary and I added an additional 1/3 cup of parmesan cheese to the 1/3 cup of cheddar. Overall, solid recipe for a basic soup.