Potato, Broccoli and Cheese Soup


A cheesy, potato broccoli soup that tastes great.

6 to 8 servings


  • 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


  1. 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.

  2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.

  3. In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.

  4. Add cheese and heat soup through until cheese is melted. Serve warm.

Nutrition Facts (per serving)

448 Calories
23g Fat
43g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 448
% Daily Value *
Total Fat 23g 29%
Saturated Fat 13g 64%
Cholesterol 60mg 20%
Sodium 1189mg 52%
Total Carbohydrate 43g 15%
Dietary Fiber 6g 23%
Total Sugars 5g
Protein 20g
Vitamin C 82mg 412%
Calcium 471mg 36%
Iron 2mg 13%
Potassium 1089mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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