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Broccoli & Potato Soup Recipe
Broccoli & Potato Soup Recipe photo by Taste of Home
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Broccoli & Potato Soup Recipe

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:3 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 3 servings

Ingredients

  • 3 cups cubed peeled potatoes
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 cups reduced-sodium chicken broth
  • 1 cup water
  • Dash pepper
  • 1/8 teaspoon salt
  • 3 cups frozen broccoli florets
  • 3 tablespoons all-purpose flour
  • 1/3 cup fat-free milk
  • 1/2 cup shredded reduced-fat sharp cheddar cheese
  • Minced fresh parsley

Nutritional Facts

2 cups: 262 calories, 4g fat (3g saturated fat), 14mg cholesterol, 636mg sodium, 44g carbohydrate (9g sugars, 5g fiber), 14g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1 vegetable.

Directions

  1. In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil.
  2. In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly.
  3. Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley. Yield: 3 servings.
Originally published as Broccoli & Cheese Potato Soup in Taste of Home February/March 2013


Reviews for Broccoli & Potato Soup

AVERAGE RATING
(17)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (5)
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MY REVIEW
mollycansing User ID: 5729541 221786
Reviewed Mar. 1, 2015

"Very good and easy to make."

MY REVIEW
Bonnie Kanae User ID: 6832681 221341
Reviewed Feb. 25, 2015

"I love the way my soup turned out. Like most cooking you need to add your own flare for your taste. I toped my bowl of soup with extra cheese and basil, yum! It freezes well ."

MY REVIEW
Debra84 User ID: 8130373 218128
Reviewed Jan. 18, 2015

"My suggestion would be to add a little herbs to the recipe to add more flavor to it."

MY REVIEW
sstetzel User ID: 158954 216986
Reviewed Jan. 5, 2015

"If you notice in the nutritionals, the sodium count on this recipe is at 636 mg per serving. This is probably why it tastes so bland to folks. Try adding a pinch of salt at the table and you'll likely notice a difference."

MY REVIEW
tiger642 User ID: 1884611 216974
Reviewed Jan. 5, 2015

"Rule # 1 ..... debunk the grump folks !

Rule # 2 ..... beware, healthy recipe's for just about everything are usually NOT as good !
Rule # 3 ..... the price for health & longer life !
Rule # 4 ..... if all else fails, jazz it up & enjoy living in the fat lane ! Pun !
THANKS Mary P. from Youngstown, Ohio for sharing with all the Taste of Home fans !"

MY REVIEW
mom325 User ID: 6043194 150728
Reviewed Oct. 29, 2014

"A little bland"

MY REVIEW
beckib54476 User ID: 5856025 112309
Reviewed Jan. 13, 2014

"Awful. I cannot agree more with BLAND. I added extra broccoli, extra salt and pepper and covered it in tons of cheese. It was basically watered down mashed potatoes. My husband and kids will eat just about anything. Made this for dinner and since no one liked it, I'm tossing this recipe."

MY REVIEW
skj63 User ID: 2625363 197393
Reviewed Jan. 6, 2014

"I just made the soup and my family and I liked it. I didn't find it bland at all. I did add alittle more garlic but overall not bad."

MY REVIEW
pattishap@yahoo.com User ID: 6159725 197355
Reviewed Mar. 8, 2013

"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!!"

MY REVIEW
momtomatt User ID: 1197551 134593
Reviewed Feb. 18, 2013

"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!"

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