Broccoli and Potato Soup Recipe

2 5 4
Broccoli and Potato Soup Recipe
Broccoli and Potato Soup Recipe photo by Taste of Home
Publisher Photo

Broccoli and Potato Soup Recipe

Read Reviews
2 5 4
Publisher Photo
For a very comforting soup with a nice, creamy texture, try this one with nutritious broccoli and chunks of potato. The red pepper flakes add a hint of spice, and the fresh herbs make this a truly delicious soup.—Crystal Kelso, Sandy, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 4-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 4-1/2 hours

Ingredients

  • 1 pound small red potatoes, cubed
  • 1 large onion, chopped
  • 1 large carrot, coarsely chopped
  • 7 garlic cloves, minced
  • 3 cups water
  • 1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted
  • 1 teaspoon each minced fresh thyme, basil and parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2 cups frozen chopped broccoli, thawed and drained
  • 1 cup shredded Havarti cheese

Directions

Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker. Add the water, soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.
Stir in broccoli and cheese. Cover and cook for 30 minutes or until broccoli is tender. Yield: 8 cups (2 quarts).
Originally published as Broccoli Potato Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p22

Nutritional Facts

1 cup: 158 calories, 6g fat (3g saturated fat), 15mg cholesterol, 563mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

  • 1 pound small red potatoes, cubed
  • 1 large onion, chopped
  • 1 large carrot, coarsely chopped
  • 7 garlic cloves, minced
  • 3 cups water
  • 1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted
  • 1 teaspoon each minced fresh thyme, basil and parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2 cups frozen chopped broccoli, thawed and drained
  • 1 cup shredded Havarti cheese
  1. Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker. Add the water, soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.
  2. Stir in broccoli and cheese. Cover and cook for 30 minutes or until broccoli is tender. Yield: 8 cups (2 quarts).
Originally published as Broccoli Potato Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p22

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Reviews forBroccoli and Potato Soup

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rothgirl User ID: 5514405 164238
Reviewed May. 4, 2011

"It was not good. I put much less garlic than it called for, and it was still garlicy...and I love garlic! The "soup" part was also very thin."

MY REVIEW
triplel User ID: 13655 142243
Reviewed Apr. 26, 2011

"Reading other comments. Garlic is very good for you. We didn't add the cheese until just before we are it. The aroma was good as far as we thought. Made me hungry."

MY REVIEW
triplel User ID: 13655 210197
Reviewed Apr. 26, 2011

"We made this and added chopped ham. Was delicious. Took it to friends, never even tasted it before, they liked it also."

MY REVIEW
bziol User ID: 698746 175585
Reviewed Apr. 18, 2011

"Why would I want to make a broccoli soup using canned soup? You could easily make a tasty homemade broccoli potato soup using chicken broth on the stovetop in very little time."

MY REVIEW
jhuelson User ID: 4890895 106674
Reviewed Jan. 12, 2011

"My husband put this in the crockpot yesterday, and it was horrible. The recipe calls for 7 cloves of garlic. He put them all in. My eyes were watering when I walked into the kitchen. May be good if you use 1 clove of garlic."

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