Broccoli and Cheese Potato Soup Recipe

Name: Broccoli and Cheese Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 3 cups potatoes, peeled and diced; 1 carrot, grated; 1 onion, finely chopped; 1 head fresh broccoli, chopped into bite size pieces; ¼ cup butter; ¼ cup flour; 2 cups milk; 34 lb Velveeta cheese, cut into chunks; 1 clove garlic, mashed; salt, to taste; pepper, to taste

Servings: persons

4 cups water
3 cups potatoes, peeled and diced
1 carrot, grated
1 onion, finely chopped
1 head fresh broccoli, chopped into bite size pieces
¼ cup butter
¼ cup flour
2 cups milk
34 lb Velveeta cheese, cut into chunks
1 clove garlic, mashed
salt, to taste
pepper, to taste

1
In a large pan combine water, potaotes, carrot, onion and broccoli.
2
Boil just until tender.
3
Drain.
4
In a double boiler combine butter and flour and make a roux (paste).
5
Add milk, and cook stirring constanly, until thick and smooth.
6
Add the chunks of velveeta, a few at a time, to milk mixture in double boiler.
7
When mixture is thickened and all of the cheese is melted.
8
Add cheese mixture to potatoes and mix well.
9
Then add salt, pepper and mashed garlic to taste.

15931

kcal

Calories

1288

Fat

100

Carbs

979

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups water, 3 cups potatoes, peeled and diced, 1 carrot, grated, 1 onion, finely chopped, and more.

Yes, Broccoli and Cheese Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli and Cheese Potato Soup

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