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Broccoli & Potato Soup Recipe

Broccoli & Potato Soup Recipe

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. YIELD:3 servings


  • 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


  • 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.

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.

Reviews for Broccoli & Potato Soup

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mollycansing User ID: 5729541 221786
Reviewed Mar. 1, 2015

"Very good and easy to make."

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 ."

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."

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 !"

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

"A little bland"

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."

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 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!!"

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!"

rocketman55 User ID: 1784404 195511
Reviewed Feb. 1, 2013

"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!"

sewphilly User ID: 7059793 212668
Reviewed Jan. 27, 2013

"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."

aug2295 User ID: 4631582 133706
Reviewed Jan. 23, 2013

"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."

MY REVIEW User ID: 77962 118219
Reviewed Jan. 22, 2013

"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."

SuziT User ID: 56999 212667
Reviewed Jan. 22, 2013

"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!!!"

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