Prep Time
20 Mins
Cook Time
20 Mins
Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)

This potato, cheese, and broccoli soup is about as comforting as it gets. We swapped butter, cream cheese, and cream of mushroom soup for lighter ingredients, but this recipe maintains a rich, indulgent flavor. For an easy weeknight dinner, look no further than this broccoli potato soup.

How to Make It

Step 1

Whisk together flour and 1/3 cup chicken broth until smooth.

Step 2

Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Step 3

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.

Step 4

Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

Ratings & Reviews

HaileeRose's Review

November 01, 2011
I used one cup non fat milk and about 2-3 T of full fat sour cream... made it creamy and delicious! Also used red potatoes and turkey bacon... definitely a keeper!

WifeyAndrea's Review

October 25, 2010
This was pretty simple to make and very tasty! My husband and I both enjoyed it. I didn't use any bacon or chives and I pureed it at the end. It turned out very rich & creamy. I also added in some red pepper flakes for a little kick. I can't wait to make this again as it gets colder!

amieefaith's Review

October 21, 2010
This was my first time making a thicker type soup and it was excellent! I did add garlic, and cauliflower which kicked up the flavor nicely. Then, instead of green onions, I used some fresh onion chive. It was great. My boyfriend said it was perfect once salt and pepper were added, but I'm not a fan of those flavors, so it's nice to just season once it's already served. Great dish, I will definitely be making this again!

jnhampton's Review

April 24, 2010
Yummo! I improvised a little. Added some chopped carrots for taste and aesthetics. Blended it with a whisk towards the end to make it a little creamier, and used skim milk. Left out the bacon and chopped green onion because I didn't have it, and tasted just fine without it. Was able to make this out of stuff I had in the cabinets! Such a great meal in a pinch!

KellyONeil's Review

April 25, 2010
This recipe is super easy and quick. My husband and I really enjoyed this meal and I will be using this recipe again. I made a few changes to the recipe; I added a half a shallot and I used my immersion blender to break down the potatoes, onions and broccoli. Finally, based on the other reviewers advice, I added salt and pepper to taste.

Moenique's Review

June 14, 2011
I made this soup and loved it made a few changes. I browned the bacon and cooked the onions in the bacon fat also add cayenne pepper just a pinch and used 2cups of milk because I like my soup a little thinner .

AmBrit's Review

April 26, 2009
This is a great hearty soup recipe. I made some subsititutions, I left out the bacon and added in blue cheese which was great. I also added in some reduced fat sour cream. really tasty and low fat.

Cookycook66's Review

December 10, 2014
This is the best!! Would definitely make again!

cookfromsocal's Review

February 14, 2011
This was delicious. We had it for dinner and several lunches. I used russett potatoes and didn't bother with the bacon and green onions. A definite repeat.