Potato, Broccoli and Cheese Soup Recipe - Allrecipes.com
Potato, Broccoli and Cheese Soup Recipe

Potato, Broccoli and Cheese Soup

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"A cheesy, potato broccoli soup that tastes great."

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Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings

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 More Reviews

Most Helpful Positive Review
Jan 28, 2004

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.

 
Most Helpful Critical Review
Oct 30, 2009

Flavor was good, but consistency was blah. A little too watery for me. I added some milk and that helped a little.

 
Oct 11, 2005

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!

 
Jan 23, 2006

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.

 
Jun 07, 2006

good recipe. i do not think it is necessary to use the same amount of cheese as broccoli... this can be a very healthy soup. I used olive oil instead of butter, added way less cheese, and I didn't see the importance of cooking the broc seperately.. it can be added a little after the potatoes and boils fine... This was great. Thanks!

 
Oct 14, 2007

Wow, this is really good, and easy for a soup. I made it twice recently, because it went over so well. Both times I had to use frozen broccoli. The first time I followed the recipe as written. Yum! The second time I added garlic with the onion, I added fresh carrots with the broccoli, and I added about 1/2 cup of sour cream just to see how it would taste. Both ways are really good, so if you are creative, create away; either way you're going to have a great soup.

 
Dec 16, 2003

This is one of my favorite soups. It was so simple to make and it turned out great. I substituted vegetatarian bouilon cubes for the chicken and I cut out one step. I put the broccoli in w/ the potatoes to simmer rather than have a separate step in cooking up the broccoli. Seemed to work out great. Thanks Ruth!

 
Jan 03, 2003

I made this for my family and put some diced up leftover ham in it, it was wonderful.My fussy 2 year old even ate some.Easy to make and very tasty, will make it again.

 

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Nutrition

  • Calories
  • 448 kcal
  • 22%
  • Carbohydrates
  • 42.6 g
  • 14%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 20.3 g
  • 41%
  • Sodium
  • 1189 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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