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

Broccoli Potato Soup Recipe

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In Valparaiso, Indiana, Barbara Baker relies on a few handy ingredients to make canned soup taste just like homemade. The creamy mixture that results is hearty with chunks of broccoli and potato.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 4 servings


  • 2 cups fresh broccoli florets
  • 1 small onion, thinly sliced
  • 1 tablespoon butter
  • 1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
  • 1 cup milk
  • 1/2 cup water
  • 3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1/3 cup shredded cheddar cheese

Nutritional Facts

1 cup: 174 calories, 10g fat (6g saturated fat), 32mg cholesterol, 709mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 7g protein


  1. In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted. Yield: 4 servings.
Originally published as Broccoli Potato Soup in Quick Cooking November/December 1998, p11

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Reviewed Jan. 3, 2015

"I make this really often now with frozen broccoli, substituting evaporated skim milk for all the liquid and adding canned corn. I also sprinkle in some crushed dried red pepper for a little extra zip!"

Reviewed Oct. 29, 2014

"I used a bag of frozen broccoli and just thawed it in the microwave for a few minutes while sauteing the onions. This soup tasted great!"

Reviewed Mar. 6, 2013

"Very good for a quick meal to serve along with grilled sandwiches."

Reviewed Jan. 10, 2012

"So easy and delicious! I do substitute chicken broth for the water."

Reviewed Nov. 6, 2011

"This was a great lunch, served with warm rolls. I will be making this again--it was just delicious."

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