Potato Cheese
Broccoli Soup Recipe

Potato Cheese Broccoli Soup is a savory and mildly rich flavored soup with a smooth and creamy texture. It is a delightful dish that can satisfy almost any crowd or even just you.

An easy potato soup recipe with broccoli and mild cheddar cheese that you can learn right at home with little effort.

This potato cheese broccoli soup recipe is good for an afternoon snack or even an all out dinner meal with the nutrients of chicken and vegetables from the broth and 2 vegetables (broccoli & potato) with some dairy (cheese + half & half).

You will soon know how to make this potato soup recipe with broccoli and cheese so that you, your family and friends can enjoy it.

Potato Cheese and Broccoli Soup

I highly reccomend this soup, let me know what YOU think.

  INGREDIENTS                              COOKWARE

  • 5 Large Potatoes, 1/2 Inch Slices

  • 1 Small Yellow Onion, chopped

  • 2 Garlic clove, minced

  • 1 Lb. Frozen Broccoli Florets

  • 2 TBS. All Purpose Flour

  • 1 tsp. Salt

  • 1/2 tsp. Black Pepper

  • 2 Quarts Chicken Broth

  • 1 Pint Heavy Whipping Cream

  • 2 TBS. Butter or Margarine

  • Dried Parsley

  • 1 Large Carrot, Sliced

  • Cheddar Cheese
  • 1 Stock Pot or Large Pot

  • Ladle

  • Spatula

  • Dry measuring spoons

  • Liquid measuring cup

  • Food Processor

  • Pearing Knife

  • Chef Knife

  • 1 Large Bowl  




  • Preparation For Your Potato
    Cheese Broccoli Soup

  • Peel and slice 5 large potatoes into 1/2 inch slices and put them in a large bowl with enough cold water to cover the potatoes.

  • Peel and dice 1 large carrot.

  • Peel and mince 2 garlic cloves.

  • Peel and chop 1 medium yellow onion.

  • Cut the broccoli florets to your desired size.

  • Mix 2 TBS. all purpose flour with about 3 TBS. cold or luke warm water.

    Cooking instructions for your

  • Melt 2 TBS. butter or margarine in a large pot on medium high heat.

  • Add the minced garlic, chopped onion, salt and black pepper. stir and saute for about 4 - 5 minutes. Stirring frequently

  • Now add the chicken broth, carrots, potatoes and the flour mixture. Simmer on medium high for about 15 minutes, stirring occasionally.

    You want the flour to be in the soup at the beginning so the flour taste can cook out of it.

  • After about 15 minutes add the broccoli florets and heavy whipping cream, continue to simmer on medium high for 7 - 10 minutes. Stirring occasionally.

  • Now put a cup of the solid veggies that are in the soup in a food processor along with a cup of the liquid and puree it, then add it back to the soup. Stir Well.

  • Pour some of the soup into a bowl and garnish with mild cheddar cheese and some parsley flakes on top.

    This is a great tasting and very easy
    potato soup recipe with broccoli and cheese.

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