Potato Broccoli Cheese Soup Recipe

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

3.98 from 47 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. Serve this soup with your favorite dinner rolls and butter, or in bread bowls.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

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
7-8 Cups Chicken Broth or vegetable
5 cups Potatoes red or russet potatoes, peeled (optional), and cut into ½" dice
2 Large Broccoli (about 3 cups) cut into 1" chunks
2 Cups Cheddar Cheese shredded
2 12oz Cans Evaporated Milk or 3 cups half & half, heavy cream or whole milk
2 Teaspoons Salt or to taste
1 Teaspoon Pepper or to taste

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.
Add the carrots, broth and potatoes and bring to a boil.
Reduce to a simmer, and 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 (I like to keep some chunkiness, but you can make it as smooth as your family prefers).
Return to medium heat and add the broccoli chunks 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!

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