This creamy broccoli cheese soup is made with chunks of potato, lots of fresh broccoli, and has so much flavor!  This soup recipe is quick and easy and has everything you love in a delicious soup.

This soup has really simple ingredients but with most recipes that are simple, there are a few tips that will help make this the best soup recipe your family will love.

I like to start out with sauteeing onion in a saucepan with butter.  Be sure to cut the onions into similar sized pieces to ensure they cook evenly.  I like to get the onions lightly caramelized. The onions will give your broccoli cheese soup a sweet and rich flavor.  When the onions are finished becoming golden, add the minced garlic.  You don’t want your garlic overcooked.

I like to add carrots to any cheesy Potato soup or any cheesy broccoli soup.  If they are shredded, they will show up as small orangeb its in your soup and your kids might even think they’re cheese shreds.  I try to sneak more vegetables in whenever I can. It also adds another layer of flavor that is so yummy in this soup recipe.

When you add the garlic and carrots, add the diced potatoes too. The potatoes can be partially peeled or all the way peeled.  I prefer to have them only partially peeled but I kids eat this soup better when it’s not as rustic.

This soup is the perfect union of Broccoli cheddar soup which can be very thick and rich and a great potato soup recipe which can be a little bland at times.  It has several complex flavors and colors.

If you’re looking for some other great recipes, check out

Herb Roasted Potatoes

Garlic Pull Apart Bread

Einkorn Pumpkin Muffins

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Creamy Potato Broccoli Cheese Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

This creamy broccoli cheese soup is made with chunks of potato, lots of fresh broccoli, and has so much flavor!  This soup recipe is quick and easy and has everything you love in a delicious soup.

Course: Main Course

Cuisine: American

Servings: 8 people

Calories: 389 kcal

Ingredients

• 2 Tablespoons butter
• 1 large Onion, diced into 1/4" pieces
• 1 Tablespoon Garlic, minced
• 2 Large Carrots-shredded
• 1 1/2 pounds Potatoes, cut into 1/3" pieces
• 6 Cups Chicken Broth
• 4 Cups Broccoli, fresh, cut into 1/2"pieces
• 1 Cup cream
• 3 Cups Cheddar Cheese, shredded
• salt and pepper to taste--don't be shy

Instructions

1. in a large pot, add 2 Tablespoons of butter.  Add the diced onions.  Heat, stirring occasionally until the onions are lightly brown, caramelized. Add the minced garlic, shredded carrots, and diced potatoes.  

2. Add the chicken broth and bring to a low boil.  Boil the potatoes until they are done.  You will know they are done when you can't pick them up by sticking them with a fork. They should be soft.  (about 20-25 minutes)

3. Add the broccoli and bring back up to a simmer for 2 minutes.  Add the cream and the shredded cheddar cheese and stir until the cheese is melted.  Salt and Pepper to taste.  (approx 1 1/2 tsp salt and 1/4 tsp pepper) Enjoy!!

Nutrition Facts

Creamy Potato Broccoli Cheese Soup

Amount Per Serving

Calories 389 Calories from Fat 252

% Daily Value*

Total Fat 28g 43%

Saturated Fat 17g 85%

Cholesterol 92mg 31%

Sodium 981mg 41%

Potassium 792mg 23%

Total Carbohydrates 19g 6%

Dietary Fiber 4g 16%

Sugars 2g

Protein 15g 30%

Vitamin A 84.8%

Vitamin C 79.8%

Calcium 39.6%

Iron 21.4%

* Percent Daily Values are based on a 2000 calorie diet.

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