Simple Broccoli Cheese and Potato Soup Recipe
I love the infamous bread and soup combination and could eat it on repeat through the fall and winter months. This Simple Broccoli Cheese and Potato Soup Recipe is the perfect soup to pair with your sourdough bread.
What better thing to pair with sourdough bread in the fall than a good bowl of warm soup. I love the infamous bread and soup combination and could eat it on repeat through the fall and winter months. This Simple Broccoli Cheese and Potato Soup Recipe is the perfect soup to pair with your sourdough bread. A cheesy, creamy soup broth loaded with broccoli, and potatoes. It comes together simply with only one pot!
If you are a broccoli cheddar soup fan, then you will love the addition of potatoes to this all-time favorite. Potatoes are a favorite of mine…loving just about any way you can make them and adding them to this soup is no exception! So, make sure to feed your sourdough starter and put this on your menu for supper tomorrow night with a fresh artisan sourdough loaf!
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Ingredients for Simple Broccoli Cheese and Potato Soup Recipe
- Butter: For sautéing the vegetables and for the sauce.
- All-purpose Flour: This helps the soup be a creamy, nice consistency.
- Salt: Flavor.
- Pepper: Same as salt.
- Garlic Salt: Same as salt and pepper. Ha!
- Chicken Broth: You can use chicken stock or broth you have on hand or make up some bouillon.
- Onion: The onion adds flavor and is sautéed in the pan with butter at the beginning of the recipe.
- Carrot: The carrot is also added and sauteed with the onion in butter.
- Celery: I find celery to be optional, but I will add it if I have it in my fridge.
- Potatoes: I usually use Yukon gold potatoes, but I think you could use red potatoes too! Be careful not to overcook your potatoes.
- Broccoli: Frozen or fresh broccoli works great! Make sure to cut them into bite sized pieces before adding it to the soup.
- Melting Cheese: I find the best option for this is Velveeta or similar. You could also try a shredded cheddar cheese.
Helpful tools to make Broccoli Cheese and Potato Soup:
- Cutting Board
- Flat Edge Soup Spoon: Perfect for stirring and keeping the bottom of the pan from milk sticking!
Frequently Asked Questions:
Yes! I would stay away from russet potatoes as they are softer in texture and will dissolve away in your soup more easily. I would use red potatoes or Yukon gold potatoes for the best results.
This soup would be delicious served in a bread bowl. I have a sourdough bread bowl recipe if you would like it.
I usually use frozen broccoli and find that it works great!
Other Sourdough Pairings:
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Simple Broccoli Cheese and Potato Soup Recipe
- 5 T butter
- ½ cup onion, diced
- 1 medium carrot, chopped
- 1 medium stalk celery, chopped (optional)
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 4 cups chicken broth
- 5 medium potatoes, peeled and cubed
- 3 cups fresh or frozen broccoli
- 4 cups whole milk or ½ cup heavy cream and 3 ½ cups 2% or less milkfat milk
- 8 oz Velveeta or similar
Instructions for Broccoli Cheese and Potato Soup:
- In a large soup pot or Dutch oven, over low to medium heat, add the butter, onion, carrot, and celery. Sauté the vegetables in the butter for about 5 minutes.
- Next, to the pan, add the flour, salt, pepper, and garlic salt. Cook stirring constantly for about 1-2 minutes.
- At this point add the chicken broth* and potatoes. Simmer this over low heat for 5 minutes then add the broccoli.
- Continue to simmer the soup for 5-10 minutes more until the potatoes just start to get tender.
- NOTE: I try not to cook for too long or you will start seeing your potatoes dissolve into the soup.
- At this point you can add the milk and cheese. Heat up over low heat until warmed thoroughly and then serve.
- I recommend pairing this soup with a loaf of fresh bread, sourdough bread bowls, biscuits or cornbread.
- Store leftovers in an airtight container in the fridge for no more than 3-4 days.
Simple Broccoli Cheese and Potato Soup Recipe
Ingredients
- 5 T butter
- ½ cup onion diced
- 1 medium carrot chopped
- 1 medium stalk celery chopped (optional)
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 4 cups chicken broth
- 5 medium potatoes peeled and cubed
- 3 cups fresh or frozen broccoli
- 4 cups whole milk or ½ cup heavy cream and 3 ½ cups 2% or less milkfat milk
- 8 oz Velveeta or similar
Instructions
Instructions for Broccoli Cheese and Potato Soup:
- In a large soup pot or Dutch oven, over low to medium heat, add the butter, onion, carrot, and celery. Sauté the vegetables in the butter for about 5 minutes.
- Next, to the pan, add the flour, salt, pepper, and garlic salt. Cook stirring constantly for about 1-2 minutes.
- At this point add the chicken broth* and potatoes. Simmer this over low heat for 5 minutes, then add the broccoli.
- Continue to simmer the soup for 5-10 minutes more until the potatoes just start to get tender.
- NOTE: I try not to cook the soup for too long or you will start seeing your potatoes dissolve into the soup.
- At this point you can add the milk and cheese. Heat up over low heat until warmed thoroughly and then serve.
Notes
My littles love this soup and ask for it often in the fall and winter months. If you want some added protein, you could add bacon to the soup too! An ultimate duo of comfort food. Let me know if you enjoyed this recipe or if you have any questions in the comments below! Thank you for stopping by TheFarmChicken!
Happy Baking,
Mariah Nienhuis | TheFarmChicken
Beloved, follow not that which is evil, but that which is good. He that doeth good is of God: but he that doeth evil hath not seen God.
3 John 1:11
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