Best 3 Potato Broccoli And Cheese Soup Recipes

Potato broccoli and cheese soup is a comfort food classic that is perfect for a cold day. It is made with simple ingredients that are often found in most pantries and is a great way to use up leftover potatoes and broccoli. This dish is also a great way to get your daily dose of vegetables, and it is a good source of protein and calcium.

Here are our top 3 tried and tested recipes!

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS

Potato, Ham, Broccoli and Cheese Soup with Baby Dumplings image

This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl.

Provided by Galley Wench

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Time 1h10m

Yield 8

Number Of Ingredients 17

Ingredients

¼ cup butter
1 stalk celery, sliced
1 yellow onion, chopped
1 carrot, peeled and diced
4 cloves garlic, minced
4 potatoes, peeled and cubed
4 cups chicken stock
⅛ teaspoon cayenne pepper
½ teaspoon ground thyme
2 tablespoons dried parsley
1 egg
1 cup all-purpose flour
2 cups diced cooked ham
4 cups milk
1 head broccoli, chopped
3 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 42.8 g, Cholesterol 112 mg, Fat 29.8 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.7 g, Sodium 1189.1 mg, Sugar 8.8 g

POTATO, BROCCOLI, AND CHEESE SOUP

Potato, Broccoli, and Cheese Soup image

This potato, broccoli, and cheese soup is the ultimate comfort food!

Provided by KDcook

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 8

Ingredients

1 ½ pounds potatoes, peeled and diced
1 large onion, chopped
6 cups water, divided
6 cups chopped broccoli
1 (32 ounce) container chicken broth
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
1 cup evaporated milk
salt and ground black pepper to taste

Steps:

Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 23.3 g, Cholesterol 45.9 mg, Fat 13.8 g, Fiber 3.1 g, Protein 13.5 g, SaturatedFat 8 g, Sodium 1056.3 mg, Sugar 8.4 g

POTATO, BROCCOLI AND CHEESE SOUP

Potato, Broccoli and Cheese Soup image

A cheesy, potato broccoli soup that tastes great.

Provided by Ruth A. Burbage

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes

Yield 6

Number Of Ingredients 8

Ingredients

2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

Steps:

In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
Add cheese and heat soup through until cheese is melted. Serve warm.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g

Tips:

For a creamier soup, use evaporated milk or heavy cream instead of milk.
Add a pinch of nutmeg or cayenne pepper for a subtle flavor boost.
For a more substantial soup, add cooked chicken, bacon, or sausage.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

Potato broccoli and cheese soup is a classic comfort food that is perfect for a cold winter day. It's easy to make and packed with flavor. With a few simple tips, you can make this soup even more delicious. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!