Skip links
Taste of Home Logo

Broccoli & Potato Soup

Broccoli & Potato Soup
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.

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.


Average Rating:
  • 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
    Dec 31, 1969

    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
    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.

  • 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
    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!

© 2018 RDA Enthusiast Brands, LLC