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Broccoli Potato Soup Recipe

Broccoli Potato Soup Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Broccoli Potato Soup

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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."

Reviewed Sep. 25, 2010

"I ran the cooked broccoli,onion, milk, and water thru the blender before adding the potaot soup. This recipe was nice for just three of us."

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