Potato-Broccoli Soup Recipe

Name: Potato-Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs russet potatoes, peeled and cut into 1-1/2 inch pieces; 1 large onion, cut in wedges; 2 garlic cloves, coarsely chopped; 2 (14 1/2 ounce) cans vegetable broth; 1 (12 ounce) can evaporated milk; 1 teaspoon salt; ⅛ teaspoon ground nutmeg; 1 lb broccoli floret, cut into bite size pieces; 8 ounces sharp cheddar cheese, shredded (white or orange); ½ cup sour cream; ¼ teaspoon ground black pepper; snipped fresh chives

Servings: persons

3 12 lbs russet potatoes, peeled and cut into 1-1/2 inch pieces
1 large onion, cut in wedges
2 garlic cloves, coarsely chopped
2 (14 1/2 ounce) cans vegetable broth
1 (12 ounce) can evaporated milk
1 teaspoon salt
⅛ teaspoon ground nutmeg
1 lb broccoli floret, cut into bite size pieces
8 ounces sharp cheddar cheese, shredded (white or orange)
½ cup sour cream
¼ teaspoon ground black pepper
snipped fresh chives

1
Combine potatoes, onion and garlic in slow cooker.
2
Add 1 can of broth, evaporated milk, 1/2 teaspoon salt and nutmeg.
3
Cover and cook on high for 3 hours or low for 7 hours.
4
Place broccoli in a microwave safe bowl and add 1/2 cup water.
5
Cover with plastic and microwave 3-4 minutes until tender.
6
Set aside 1-1/2 cups of broccoli.
7
add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of cheddar.
8
Puree with an immersion blender until completely smooth.
9
Stir in remaining 1/2 teaspoon salt and 1 cup cheddar, reserved broccoli, the sour cream and pepper.
10
Ladle into bowls and sprinkle with chives just before serving.

485

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 12 ingredients. The key ingredients include: 3 12 lbs russet potatoes, peeled and cut into 1-1/2 inch pieces, 1 large onion, cut in wedges, 2 garlic cloves, coarsely chopped, 2 (14 1/2 ounce) cans vegetable broth, and more.

Yes, Potato-Broccoli 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.

Potato-Broccoli Soup

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