Broccoli Potato Cheddar Cheese Soup - BigOven 177707
Broccoli Potato Cheddar Cheese Soup

Broccoli Potato Cheddar Cheese Soup

Ready in 45 minutes
4 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Broccoli Potato Cheddar Cheese Soup"

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

hearty and flavorful--and pretty, too!

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

- Crbugs2010

Ingredients

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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

Servings  

Preparation

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!!!

Credits

Added on Award Medal
Verified by stevemur

photo by ladybugplus ladybugplus

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

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

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Reviews

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reezee 10 months ago
Love this soup. It came out absolutely delicious.
Rozhi 1 year ago
Great recipe. Thanks for sharing ladybug plus. I am a garlic lover so I added minced garlic. A new family favorite.
Crbugs2010 1 year ago
[I posted this recipe.]
ladybugplus 4 years ago
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