Triple Cheese Potato-Broccoli Soup Recipe

Name: Triple Cheese Potato-Broccoli Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt And Pepper, to taste; 1/4 cups Butter; 4 Tablespoons Flour; 1/2 cups Onion, Diced; 32 ounces, fluid Chicken Broth; 7 cups Potatoes, Diced; 1 cup Water; 1/2 cups Instant Mashed Potato Flakes; 1 pound Frozen Broccoli, Chopped (See Note); 1 pound Velveeta Cheese, Cubed; 8 ounces, weight Cheddar Cheese, Grated; 8 ounces, weight Montery Jack Cheese, Grated; 1/2 cups Half-and-half; 1/2 cups Evaporated Milk; 1 cup Sour Cream, Divided; 1 whole Bay Leaf; 1/4 teaspoons Thyme; 1/2 pounds Bacon, Cooked And Crumbled; 6 whole Green Onions, diced

Servings: persons

Salt And Pepper, to taste
1/4 cups Butter
4 Tablespoons Flour
1/2 cups Onion, Diced
32 ounces, fluid Chicken Broth
7 cups Potatoes, Diced
1 cup Water
1/2 cups Instant Mashed Potato Flakes
1 pound Frozen Broccoli, Chopped (See Note)
1 pound Velveeta Cheese, Cubed
8 ounces, weight Cheddar Cheese, Grated
8 ounces, weight Montery Jack Cheese, Grated
1/2 cups Half-and-half
1/2 cups Evaporated Milk
1 cup Sour Cream, Divided
1 whole Bay Leaf
1/4 teaspoons Thyme
1/2 pounds Bacon, Cooked And Crumbled
6 whole Green Onions, diced

1
Melt butter in a large stockpot over medium heat. Add onions and cook for 5-6 minutes until they start to get soft. Lightly salt and pepper, and then add flour, stirring to make a roux (a paste). Add broth, potatoes and water. Bring to a boil, and cook, stirring occasionally so the potatoes don't stick. Cook for 20-30 minutes, or until potatoes are fork tender.
2
Add instant potatoes and salt and pepper to taste, stirring to get out any lumps. Now add in the broccoli, cheeses, half-and-half, milk, and seasonings. Keep stirring to melt the cheeses over medium-low heat. Cook on low for about 10-15 minutes more and then add half of the sour cream, stirring to incorporate.
3
Remove bay leaf before serving. Serve topped with the bacon, additional sour cream, and green onions. Great with a crusty loaf of bread!
4
Note: if someone in your family dislikes broccoli (my dad does), simply omit it, and add 1/2 cup more of the instant potato flakes.

2341

kcal

Calories

132

Fat

120

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Salt And Pepper, to taste, 1/4 cups Butter, 4 Tablespoons Flour, 1/2 cups Onion, Diced, and more.

Yes, Triple Cheese 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.

That's it — enjoy your meal!

Triple Cheese Potato-Broccoli Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions