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If I don't have frozen broccoli on hand, I like to use frozen spinach or chopped carrots and celery instead. —Mary Price, Youngstown, Ohio
This recipe is:
Quick
Diabetic Friendly
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Nutritional Facts 2-1/3 cups equals 262 calories, 4 g fat (3 g saturated fat), 14 mg cholesterol, 636 mg sodium, 44 g carbohydrate, 5 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.
Originally published as Broccoli & Cheese Potato Soup in Taste of Home February/March 2013
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Reviewed on Mar. 08, 2013 by pattishap@yahoo.com
BLAND BLAND BLAND!!! And did I say BLAND??!!! Taste of home blew it on this recipe. I agree with a previous comment that the word cheese should not be in the title. After tasting this soup by following the recipe, (yuck) I tried adding more cheese and extra salt. Still not too great so I added cayenne pepper and garlic salt to spice it up a bit. It helped and made it edible, but this recipe had gone through my shredder.....twice!!
Reviewed on Feb. 18, 2013 by momtomatt
This is a good base for a broccoli and cheese potato soup, but I made quite a few changes. In a dutch oven, I sautéed sliced carrots, diced celery and diced onions with a little olive oil with the garlic until tender. I placed the cooked vegetables on a plate and then added the water, chicken broth and potatoes to the dutch oven and cooked until potatoes were tender. I added the broccoli and cooked until it was unfrozen. I put the broccoli/potatoes in the blender and coarsely chopped. We like a little texture to our soup. Then I returned that mixture to the pot, added the cooked vegetables with the milk/flour mixture. To that I added salt and pepper, a bay leaf, dried thyme and 1/2 cup grated cheese. I will definitely make this again with the changes I made!
Reviewed on Feb. 01, 2013 by rocketman55
Boring as is (low sodium, fat, etc.)... I adjusted it a little bit, and it came out yummy! I added 1/2 cup of cheese directly into the soup before blending, and added the broccoli at the same time as the potatoes. I used low fat milk, regular chicken broth, and and extra clove of garic. A little grainy in texture but the whole family (including my one year old) enjoyed it!
Reviewed on Jan. 27, 2013 by sewphilly
This soup is the definition of BLAND. Cheese should NOT be in the title because it's only on the top as garnish. How this got a feature in the magazine, makes me question other features. Not a strong taste of broccoli and I even threw an extra cup. My husband who is not critical, said it tasted like "heated up ice-milk". I agree.
Reviewed on Jan. 23, 2013 by aug2295
I thought this was really good - I did double the cheese and melt it right into the soup, and also used 3 3/4 c water with 3 chicken bouillon cubes.
Reviewed on Jan. 22, 2013 by matteliz@swbell.net
I have made this kind of soup in the past. It is a nice alternative, warm way to eat your veggies, and the potatoes thicken it so well that you don't need the flour. Stirring a bit of finely grated cheese into it really makes it nice.
Reviewed on Jan. 22, 2013 by SuziT
this soup was great and very easy to make!! I sauteed the onions first along with some diced celery and carrots. Used my stick blender to blend the veggies before I added the broccoli, we prefer a chunky soup...then diced the broccoli before adding it and left it chunky too!! my husband loved it!!! He's a meat-eater and thinks this soup will go perfectly with hamburgers!!!
Reviewed on Jan. 21, 2013 by yayahawg
Tastes like peppered dishwater...looks unappetizing and follows through with the flavor.
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