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!
Broccoli & Cheese Potato Soup is so good! I like to add bacon in mine! It’s the best on a cold day here in Michigan!
I’m sitting reading this on a chilly morning and all I want to do is cook and eat this right now!
Thanks for linking to a Round Tuit!
Hope you have a fabulous week!
Jill @ Creating my way to Success
We love cheese broc soup. We will have to give this a try love the addition of potatoes into as well.
Living in Wisconsin, I love soup in the winter, which can be anywhere from October to April, and I am always looking for new vegetarian recipes. Thank you for this one! Do you think it could be made into a crockpot version?
Although here is still warm, this soup looks very inviting! Thanks for coming and linking up at The Weekend Social. All posts get pinned in our pinterest board! Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!
G’day and thanks for sharing at the #SayGdayParty! Looks delicious!
Please make sure to stop by if you haven’t already and visit some other people also attending the party and would be great if you could answer one of my questions or two! Thank you! Cheers! Joanne
This looks yummy! I’m torn between wanting it to be cool enough outside to want soup and wanting summer to hang on a bit longer.
My kind of comfort food! Thanks for linking up with What’s Cookin’ Wednesday!
Broccoli and cheese soup is so yummy, but it can be really rich. I love the idea of adding potatoes. Pinning, thanks 🙂
i was wondering how any servings this recipe makes I will have 6 Adluts and 2 children over for it
I think you are pretty safe. 6-8 servings is what you can expect.
Thank you very much for responding back.