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Three Cheese, Broccoli and Potato Soup

"PHILADELPHIA Italian Three Cheese COOKING CREME is the secret ingredient that makes this soup delicious and easy to prepare."
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45 m servings 162 cals
Original recipe yields 6 servings (6 cups)


  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 410 mg
  • 16%

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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  • Prep

  • Cook

  • Ready In

  1. Heat oil in large saucepan on medium heat. Add onions; cook 5 minutes or until tender, stirring frequently.
  2. Add broccoli, potatoes, broth, water and pepper; stir. Bring to boil; simmer on medium-low heat 15 minutes or until vegetables are tender.
  3. Add soup to blender in batches; blend until smooth. Return to pan. Whisk in Cooking Creme; cook and stir 2 to 3 minutes or until heated through.


  • Kraft Kitchens Tips:
  • Prepare using vegetable broth.
  • Garnish each serving with a few blanched additional broccoli florets.
  • For easy clean-up, prepare using an immersion blender.

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Read all reviews 3
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Excellent! Quick, simple, and delicious.

I had never had broccoli soup before. I had seen this recipe and had to try it, this is soooo goood. My Husband not a big soup fan and he went back for 2nds. My 7 yr old has asked me to make it ...

very easy, and very very good. Rich and creamy. My wife froze it and takes it for lunches at work. Making it for the third time.