How to Make Potato, Broccoli and Cheese Soup - A Step-by-Step Guide

There's nothing quite like a warm, comforting bowl of soup on a cold day. And when it comes to hearty, satisfying soups, it's hard to beat a classic Potato, Broccoli, and Cheese Soup. This creamy, flavorful dish is a favorite for good reason – it's simple to make, packed with nutritious ingredients, and oh-so-delicious.

One of the best things about this recipe is its versatility. You can make it as a stand-alone meal for lunch or dinner, or serve it as a starter for a larger meal. It's al...

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Ingredients

  • 2 cups chopped onion
  • 2 tablespoons margarine
  • 2 ½ pounds peeled and cubed potatoes
  • 5 cups boiling water
  • 4 cubes chicken bouillon
  • 3 cups fresh broccoli, cooked and drained
  • salt and pepper to taste
  • 3 cups shredded Cheddar cheese

Information

  • Servings: 6
  • Yield: 6 to 8 servings

  • In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
  • Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
  • In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
  • Add cheese and heat soup through until cheese is melted. Serve warm.
  • Nutrition

    448 cal.

    • Total Fat: 23g
    • Saturated Fat: 13g
    • Cholesterol: 60mg
    • Sodium: 1189mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 6g
    • Total Sugars: 5g
    • Protein: 20g
    • Vitamin C: 82mg
    • Calcium: 471mg
    • Iron: 2mg
    • Potassium: 1089mg