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

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

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Yield:
Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.
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