We’ve had an unusually cold winter in Georgia this year, and I can’t seem to get enough soup. It seems to warm both the body and soul. Broccoli and Cheese soup has always been one of my faves, and the addition of potatoes makes it a little more hearty and filling. I think you’re going to enjoy this Broccoli & Cheese Potato Soup recipe.
Broccoli Cheese Potato Soup
ingredients:
1 Cup Diced Onion
1 Cup Diced Celery
1 Cup Diced Carrots
3 Cups Chopped broccoli (raw)
3 Cups Diced Potatoes peeled
2 Tablespoon Parsley
2 chicken bouillon cubes
6 cups water
1 pound diced Velveeta cheese
1 1/2 cups grated cheddar cheese
3 tablespoons flour
1 1/2 cups Milk
directions:
Place in a large pot on the stove top. Add all the vegetables and bullion cubes. Cover with 6 cups water and simmer until vegetables are tender, about 20-25 minutes. Once veggies are tender, remove half of the vegetables and transfer to a blender and puree until smooth. You could also use an immersion blender. Pureeing half of the vegetables, allows for a creamier soup.
In a small saucepan, over low heat, add 1 1/2 cup milk and 3 tablespoons flour and whisk until all lumps are gone. Once smooth, add mixture into vegetables, stirring until well blended.
Next add 1 pound diced Velveeta cheese, and shredded cheddar cheese stir until melted and well combined.
Remove from heat, salt and pepper to taste. Enjoy!
Broccoli Cheese Potato Soup
About a MomIngredients
- 1 Cup Diced Onion
- 1 Cup Diced Celery
- 1 Cup Diced Carrots
- 3 Cups Chopped broccoli raw
- 3 Cups Diced Potatoes peeled
- 2 Tablespoon Parsley
- 2 chicken bouillon cubes
- 6 cups water
- 1 pound diced Velveeta cheese
- 1 1/2 cups grated cheddar cheese
- 3 tablespoons flour
- 1 1/2 cups Milk
Instructions
- Place in a large pot on the stove top. Add all the vegetables and bullion cubes. Cover with 6 cups water and simmer until vegetables are tender, about 20-25 minutes. Once veggies are tender, remove half of the vegetables and transfer to a blender and puree until smooth. You could also use an immersion blender. Pureeing half of the vegetables, allows for a creamier soup.
- In a small saucepan, over low heat, add 1 1/2 cup milk and 3 tablespoons flour and whisk until all lumps are gone. Once smooth, add mixture into vegetables, stirring until well blended.
- Next add 1 pound diced Velveeta cheese, and shredded cheddar cheese stir until melted and well combined.
- Remove from heat, salt and pepper to taste. Enjoy!
I love soup and this looks so good, thank you for the recipe, this is a definite try!
This Broccoli & Cheese Potato Soup looks absolutely amazing. I have never seen it with carrots & celery so I’ve got to try it because it has to have more flavor with the added benefit of adding more vegetables into our diet. Thanks so much for sharing.
I love thick hearty soups. This looks so delicious!
This looks so tasty! I am pinning this to give it a try on a real cold nasty day that I need warming up on. I have never tried to make this particular type before but it doesn’t sound like it would be that hard. Thanks for the recipe.
Oh yum some great flavors I love broccoli and cheese just about anything.
This soup looks absolutely amazing!
I love broccoli cheese soup, but every time I’ve tried to make it, I ruin it. It might just be above my skill set, lol. Yours looks delicious!
Wonderful recipe! My family would love this on a cold, snowy day 🙂
Good Gracious this looks AMAZING!!! I am a HUGE Brocolli cheese soup lover. My husband isn’t so I should make this for me and freeze the leftovers!
Mmmmm, I love potato soup and broccoli and cheese, so this is sure to be a hit! Thanks for the recipe. 🙂