Potato Broccoli Cheese Soup Recipe

Broccoli Potato Soup in a large dutch oven with a side of shredded cheese.

3.98 from 48 votes

This homemade cream of Broccoli and Potato Soup recipe is an easy meal that can be ready in just 30-40 minutes. It is so packed with delicious creamy, cheesy flavor that your kids won’t even realize how many vegetables they are eating.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, Soup

Cuisine: American

Servings: people

Calories: 258kcal

Author: The Carefree Kitchen

Ingredients

3 tablespoons butter
1 medium onion yellow or white onion, diced
3 cloves garlic fresh minced
2 large carrots shredded
5 cups red or Russet potatoes cut into 1/2" dice
8 cups chicken broth
3 cups broccoli florets
2 cups cheddar cheese shredded
2 12-ounce cans evaporated milk
2 teaspoons salt
1 teaspoon black pepper

US Customary - Metric

Instructions

In a large Dutch oven or stock pot, add the butter and melt over medium heat.
Add the onions to the pot and cook until they are lightly golden in color, about 4-5 minutes. Add the garlic, and stir for another 2 minutes.
Finally, add the carrots, potatoes, and broth and bring to a boil. Reduce to a simmer, then cook for about 15 minutes, or until the potatoes are soft.
Once the potatoes are cooked, remove from the heat and use a potato masher to mash the potatoes until all of the larger chunks are gone—from there you can mash as chunky or smooth as you like.
Return to medium heat and add the broccoli florets and cheddar cheese. Cook for an additional 5 minutes, until the broccoli is tender and the cheese is melted. Off the heat, add the evaporated milk, and salt and pepper to taste.
Top with additional cheddar cheese if desired, and serve in regular or bread bowls. Enjoy!

Video

Notes

Storing Instructions: store cool soup in freezer bags or another airtight container in the fridge for up to 3 days or the freezer for up to 2 months. To thaw, transfer to the fridge overnight.

Nutrition