Potato Broccoli Cheese Soup Recipe
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.
Servings: 8 people
Calories: 258kcal
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
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
Calories: 258kcal | Carbohydrates: 13g | Protein: 14g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 1035mg | Potassium: 538mg | Sugar: 10g | Vitamin A: 3500IU | Vitamin C: 18.5mg | Calcium: 456mg | Iron: 0.9mg