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.
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
Instructions:
Step 1: 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.
Step 2: 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.
Step 3: Next add 1 pound diced Velveeta cheese, and shredded cheddar cheese stir until melted and well combined.
Step 4: Remove from heat, salt and pepper to taste. Enjoy!
Broccoli and Cheese Potato Soup Recipe
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
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!
My mom and dad were from the south and I grew up on soups. From bean, broccoli , chicken and minestrone. My dad was a cook in the Army, so we always had plenty of soup around. I only wish my kid’s would love it like me.
Love broccoli and cheese soup! I only have to check on the Velveeta but maybe this would be safe for my gluten-free hubby!
Broccoli and cheese soup is one of my favorites. 🙂
This looks really delicious! I love trying new soup recipes. I also really like broccoli so I will be trying this out. Thank you for sharing!
This is my favorite soup to have during the winter months and this looks yummy!
This is one of my favorite types of soup. I love all the fresh veggies you used. I will have to add this to our menu soon.
i wonder if this is as good at Panera’s 🙂 Their broccoli cheddar soup rocks!
Thank you for sharing this recipe. I love Broccoli and cheese soups. I am definitely going to try this .
My youngest daughter who still lives home will be thrilled. Anything broccoli is for her. 🙂
Looks delicious.
Carol L
Oh yum. Looks delicious. Especially with all this cold, winter weather.
Thank you so much for sharing this. I have been looking for an easy homemade cheddar broccoli soup. I tried a version similar to this when I went for lunch at Longhorn Steakhouse and definitely plan to try this out to see if it compares.