*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.
This is an excellent base for a potato broccoli and cheese soup. I've made minor changes just to make it even simpler to prepare with ingredients that I have on hand. I replaced the water and bouillon cubes with chicken stock. Since the recipe didn't specify I used red potatoes (and I didn't peel them). I also didn't pre-cook the broccoli I just chopped it into small pieces that could cook in the stock. Since I like to have texture in my soup I didn't blend or process the soup. Instead I waited until the potatoes and broccoli were cooked all the way through and used a potato masher to just lightly press down on the potatoes and broccoli until the soup was the texture I wanted. I added the cheese at the end and let the soup continue for another 15 minutes or so just to let it get well incorporated. I've taken this soup to a potluck at work and people just raved about it and everyone asked for the recipe. It was one that I was pleased to share because it's so easy and so impressive at the same time!
WOW! I've never made broccoli soup before and this came out better than I had ever hoped for...even my 3-year-old loved it. 1st sauteed 1/3 sweet yellow onion then added 2 cloves of minced garlic. Then added 7-8 large cubed Idaho potatoes 3 C fresh broccoli and cooked them together with 4 C water and 3 t chicken buillion 1 C milk. Per others' suggestion I used potato masher and it worked so well. Added 1/4 t white pepper kosher salt and 1 C mild cheddar cheese. I added 1T corn starch to thicken the soup to my liking.Oh I had to walk to the computer to write this review so I would stop eating:)
Loved this one! I cooked the broccoli seperately as called for in the recipe but put the broccoli in a blender with about half a cup of sour cream and a bit of the broth from the cooking pot. "Mashed" the potatoes in the pot then added broccoli/sour cream mixture to the broth with the potatoes. Added 2 cloves of fresh garlic and used 1/2 a cup of "red hot" cheese and 2.5 cups of cheddar. Great recipe thanks Caroline!
Awesome soup! I used 1.5 cups of cheese and cooked the broccoli (3 crowns) with the potatoes to save a step. Pureed in pot with immersion blender. Super easy! Served with a sprinkle of cheese on top. Would also be good in a bread bowl.
Well I was short on things to cook for dinner tonight and made this b/c I had all of the ingredients. Sometimes necessity produces the best and most unexpected things. First I read all the reviews and made the following changes which I recommend. I sauteed garlic w/ the onion. I also used about a cup and a half of Velveta. I boiled the potatoes for 10 or so min then threw in 3/4 of a bag of frozen broccoli and cooked together. When cooked I pureed exactly half of the soup returning it to the pot for a good combination of smooth and some 'bites' of potato and broccoli which makes for an interesting soup. Not necessary but I happened to have a can of broccoli cheese soup so I added that as well as 1/2 or so of sour cream at the end. I seasoned with white pepper and a few dashes of cayenne. Served with Bisquick drop biscuits. Just yummy if not low fat. This will be a family pleaser and a great soup to take to new mommies or someone just out of the hospital.
Delish! Nice to serve with Texas toast! We made the stock from scratch since we had chicken miss cuts and added 1 cube of the bullion in the pre made stock. Some other garlic and other spices to taste! other than that no modifications my husband loved it!
Rating: 1 stars
Followed the recipe but the texture was awful! It was too watery and didn't taste like a cheesy soup at all.