Broccoli Potato Cheese Soup

Like a warm hug in a bowl, creamy Broccoli Potato Cheese Soup is the ultimate comfort food. It's made with mashed potatoes!

Mashed Potato Soup

If you haven't tried Mashed Potato Soup, now is the time. Our Creamy Mashed Potatoes make the perfect base for a cheesy, comforting broccoli soup that is rich, delicious, and comforting on a cold day. Unlike traditional chowder, the potatoes are blended in for a thick, hearty texture. Enjoy a big bowl of it as a meal on its own, or serve up a cup with a nice winter salad.

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• Mashed Potato Soup
• Ingredients
• Instructions
• Variations
• Storage
• More Soup Recipes
• FAQ
• Related recipes
• Broccoli Potato Cheese Soup recipe

Ingredients

• BUTTER: we like unsalted butter for this recipe (you can use salted butter).
• FLOUR: AP Flour (All Purpose flour)
• ONION: medium size onion, diced (we like Spanish onions or yellow onions)
• BROCCOLI: fresh broccoli florets, chopped
• POTATOES: we like russet potatoes or Yukon gold potatoes
• CHICKEN BASE: (chicken stock) we use Better Than Bouillon Roasted Chicken Base
• CARROTS: fresh carrots shredded
• MILK: we like 2% milk. 1% milk, skim milk, and nut milks work also
• WATER: tap water or filtered water
• CREAM CHEESE: regular cream cheese or Neufchâtel cheese works
• SHARP CHEDDAR CHEESE: cheddar cheese, shredded
• NUTMEG: nutmeg spice
• PAPRIKA: paprika spice
• MASHED POTATOES: leftovers of our creamy mashed potato recipe are what makes this recipe special

*see recipe card for quantities.

Instructions

1. In a sauté pan, melt butter. Then add onions and sauté until translucent.
2. Add flour and cook for 2 minutes over medium heat.
3. In a large stock pot, add water and bring to a boil.
4. Add chicken base, broccoli and potatoes and cook for 10 minutes (or until potatoes are tender).
5. Reduce heat to low and add carrots.
6. Cook for 5 minutes. Then using a immersion blender, blend until smooth.
7. Add milk and heat for 5 minutes.
8. Combine the onions mixed with flour and stir over medium heat until thickened.
9. Add cream cheese and cheddar cheese and stir until cheeses are melted.
10. Add paprika and nutmeg and stir.
11. Salt and pepper to taste.
12. To serve, place ½ cup mashed potatoes in bowl and top with 1 Cup soup.
13. Garnish with cheese and salt and pepper to taste.

Variations

• WITHOUT MASHED POTATOES: While we think serving this soup over mashed potatoes is what makes it special, the recipe is solid on its own. It still has plenty of cheesy potato flavor.
• INSTANT MASHED POTATOES: a good cheat to this recipe is to use boxed potato flakes. They are super easy to make and taste pretty good.
• FROZEN BROCCOLI: store bought frozen broccoli can be substituted for fresh broccoli in a pinch.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 5 days
• Freeze soup in an airtight container for up to 3 months.
• Reheat in the microwave or in a sauce pan over low heat.

More Soup Recipes

• Creamy Tomato Soup: This creamy tomato soup, made with fresh tomatoes with Smoked Gouda is a cold weather favorite.
• Creamy Mushroom Soup: Four kinds of mushrooms, roasted to perfection, create the complex flavor of our delicious cream of mushroom soup.
• Traditional Beef Stroganoff: This cold weather favorite is made with leftover chuck roast from Sunday dinner & mushrooms. It's quintessential comfort food.

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