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Potato, Broccoli and Cheese Soup

Potato, Broccoli and Cheese Soup

"A cheesy, potato broccoli soup that tastes great."
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servings 448 cals
Serving size has been adjusted!
Original recipe yields 6 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 314
  1. 401 Ratings

Most helpful positive review

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. choppe...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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. choppe...

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 pepp...

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 pure...

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 di...

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. Y...

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/ th...

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.

We just LOVED this soup!!! We added a can of evaporated milk for a little extra creaminess, and put the entire batch of soup into the blender.

I have been looking for a great recipe for Broccoli Cheese soup, and this is definitely it! It is not time consuming and it tastes wonderful. I have added some fresh garlic to the recipe to add...

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