Broccoli-Potato Soup Recipe

Name: Broccoli-Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large bunch broccoli florets, sliced; 1 c. milk; 4 Tbsp. margarine; 1 tsp. black pepper; 2 large potatoes, diced; 1 medium onion, chopped; 2 tsp. chicken bouillon; 3 c. water; 1/2 c. flour; 2 c. shredded assorted cheese (I use Swiss, Cheddar and Monterey Jack)

Servings: persons

1 large bunch broccoli florets, sliced
1 c. milk
4 Tbsp. margarine
1 tsp. black pepper
2 large potatoes, diced
1 medium onion, chopped
2 tsp. chicken bouillon
3 c. water
1/2 c. flour
2 c. shredded assorted cheese (I use Swiss, Cheddar and Monterey Jack)

1
Cook broccoli, potatoes and onions together in a large kettle with a small amount of water until the potatoes and broccoli are tender.
2
Drain.
3
In a large saucepan, melt margarine.
4
Add flour and whisk until smooth.
5
Add 3 cups water and bouillon.
6
Cook and stir over medium heat until thickened.
7
Add 1 cup milk and continue stirring and cooking until well blended.
8
Pour mixture into kettle with vegetables.
9
Add cheese and pepper; heat through, but do not boil.
10
Serve immediately.
11
Goes great with sourdough rolls.

688

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 1 large bunch broccoli florets, sliced, 1 c. milk, 4 Tbsp. margarine, 1 tsp. black pepper, and more.

Yes, Broccoli-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-Potato Soup

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