Broccoli Potato Soup Rcb(Serves 4 People)
A creamy, hearty broccoli potato soup with melted Swiss cheese, perfect for cozy meals. Rich flavors and comforting textures make it ideal for family dinners.
Ingredients
- 4 all-purpose potatoes, chopped ⓘ
- 1 package frozen broccoli or 2 cups chopped fresh broccoli ⓘ
- 1 medium onion, chopped ⓘ
- 2 cans cream of mushroom soup ⓘ
- 2 cups milk ⓘ
- 3 cups water ⓘ
- 3 tablespoons butter ⓘ
- salt, pepper, cayenne, parsley flakes, seasoned to taste ⓘ
- 2 cups grated Swiss cheese ⓘ
- potato flakes (instant) ⓘ
Instructions
- Cook potatoes, broccoli, and onion in water for 30 minutes or until just tender.
- Add cream of mushroom soup, seasonings, milk, and butter to the pot.
- Bring the mixture to a simmer and cook for a few more minutes.
- Just before serving, add grated Swiss cheese and stir until melted.
- If the soup is too thin, thicken slightly with instant potato flakes.
- Serve hot with crusty bread and a crispy salad.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or using half-and-half instead of milk. Fresh garlic can enhance the flavor profile, and you can substitute with other cheeses like cheddar if Swiss isn't available. To make it a vegetarian recipe, ensure your cream of mushroom soup is meat-free. Instant potato flakes should be added gradually to avoid over-thickening.
Serving Suggestions
Serve the soup hot, garnished with additional parsley flakes for a fresh touch. It pairs beautifully with crusty bread and a crispy salad for a complete meal. For a heartier option, consider serving with grilled cheese sandwiches or alongside a slice of Mama Barringer'S Pecan Pie for dessert.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, until heated through. If the soup thickens too much, add a little water or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Potato Soup Rcb(Serves 4 People) contains roughly 2426 calories, with 26g protein, 164g carbohydrates, and 187g fat. It is an excellent source of protein (51% of the Daily Value), potassium (50% of the Daily Value), and dietary fiber (48% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1728mg per serving (75% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, you can use 2 cups of chopped fresh broccoli in place of frozen. Just ensure to cook it along with the potatoes and onion until tender, which may take a little less time than frozen broccoli.
How can I make this soup vegan?
To make this soup vegan, use plant-based cream of mushroom soup, substitute dairy milk with almond or oat milk, and replace butter with vegan margarine. Nutritional yeast can also be added for a cheesy flavor without dairy.
What can I do if my soup is too salty?
If your soup turns out too salty, try adding a peeled potato to the pot while heating. The potato will absorb some of the saltiness. After cooking for a few minutes, remove the potato before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).