Rating: 4.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living January 2006


Recipe Summary test

20 mins
20 mins
40 mins
Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)


Ingredient Checklist


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

  • 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.

  • 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.

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

Nutrition Facts

223 calories; calories from fat 32%; fat 7.9g; saturated fat 4.5g; mono fat 0.5g; poly fat 0.1g; protein 17.3g; carbohydrates 20.3g; fiber 2.6g; cholesterol 31mg; iron 1mg; sodium 667mg; calcium 395mg.