Broccoli Potato Cheddar Cheese Soup

Broccoli Potato Cheddar Cheese Soup

4 reviews, 4.8 star(s). 100% would make again

Ready in 45 minutes

This is Rockin' Broccoli Potato Cheddar Cheese Soup. The soup is

hearty and flavorful--and pretty, too!


2 large Idaho baking potatoes; washed, peeded
7 tbsp butter or margarine; (divided)
1.5 tsp salt; (divided)
1 10-oz box frozen broccoli; chopped
0.25 cup Flour
2 cups sharp Cheddar cheese; shredded
2 cups milk; (I used 2 cups, and the soup was very thick. You can start with 2 cups and adjust to the thickness you like at the end. The degree to which the potatoes are mashed affects the thickness of the soup)

Original recipe makes 8



Wash and peel 2 Idaho baking potatoes. Cut them into 3/8-inch cubes, and let them sit in water until you are ready to use them. When ready, pour off water, and blot the potatoes dry with paper towels. Melt 1/2 stick (4 tablespoons) of butter or margarine in a deep skillet over low heat. Turn the heat up a bit, and add the potato cubes. Sprinkle 1 teaspooon salt over the potatoes, and immediately cover them with a lid. Let them cook for about

20 minutes, checking and stirring occasionally, until completely done. (They may brown a bit--that's fine; it just adds to the flavor!) While your potato cubes are cooking, prepare your chopped broccoli and your cheese sauce.

Place a 10 oz. box of chopped broccoli into a medium saucepan that has about an inch of rapidly boiling water. Let it cook until tender, but still bright green, about 5 to 8 minutes. As soon as the broccoli is done, pour it through a colander to remove water. Meanwhile, prepare your cheese sauce. Melt 3 tablespoons of butter or margarine in a saucepan. Remove from heat and stir in 1/4 cup flour, 2 cups shredded sharp Cheddar cheese, and 2 to 3 cups milk (2 for thick soup, up to 3 for thinner soup). Sprinkle with 1/2 teaspoon salt, and return to cooktop. Cook over low heat, stirring constantly, until thickened and smooth, about 5 minutes. When the potato cubes are tender, remove them from the cooktop to a workspace where you can assemble your soup. If there is excess fat in the bottom of the skillet of potatoes, use a paper towel to absorb and remove the excess fat. Use a potato masher to mash the potatoes a bit, making sure to leave plenty of lumps of potato. Add your cooked chopped broccoli and your prepared cheese sauce. Stir all together, until well combined. Pour into a soup tureen and cover until ready to serve. Serve while hot, transferring ladles-ful to soup bowls. Very flavorful and delightful to look at--a great comfort food!!!

Verified by stevemur
Alert editor   


Is the perfect soup for a cold day! Even the kids ate it!

Calories Per Serving: 456 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

Comment on Broccoli Potato Cheddar Cheese Soup

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

reezee 2y ago

Love this soup. It came out absolutely delicious.
Rozhi 3y ago

Great recipe. Thanks for sharing ladybug plus. I am a garlic lover so I added minced garlic. A new family favorite.
Crbugs2010 3y ago

[I posted this recipe.]
ladybugplus 6y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free