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Broccoli & Potato Soup

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

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

Directions

  • 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.
  • 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.
  • Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.
Nutrition 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.

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Reviews

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Average Rating:
  • DL
    May 10, 2020

    Excellent soup! A few adjustments made; step 1, sautéed onion and garlic in butter until translucent. Added a dash of smoked paprika, used smoked salt. I topped the finished soup with cheese, bacon bits (homemade of course) and thinly sliced green onion.

  • Nicole
    Nov 11, 2018

    This was awesome! I followed the recipe but on the last steps of adding broccoli, i added a packet of velveta cheese sause and mixed all in. Delish! Good in a bread bowl, with grilled cheese, a dinner course or as is.

  • TNbluffbaker
    Jul 28, 2018

    I omitted the garlic and added crumbled cooked bacon on top. Mmmmm good!!!!!

  • bicktasw
    Dec 20, 2017

    We had this delicious soup for dinner last night. It's a nice satisfying soup that has a wonderful slightly chunky stick-to-your-ribs texture. I used an immersion blender (worked just fine) and added a bit more salt since it was a little bland .... other than that .... I'd make it again! Maybe next time I'll try adding a bit of dry Ranch seasoning to "jazz" it up a bit..... I give it 5 stars for sure.

  • mollycansing
    Mar 1, 2015

    Very good and easy to make.

  • Bonnie Kanae
    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
    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
    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
    Oct 29, 2014

    A little bland

  • beckib54476
    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.