Cream Of Broccoli Potato Soup
A creamy, comforting broccoli potato soup with cheesy velvety flavor, perfect for cozy meals and suitable for both casual and family dining.
Ingredients
Instructions
- Cook broccoli, potatoes, and onions until tender.
- Drain all but 1 cup of broth.
- Place 3/4 of the cooked broccoli, potatoes, and onions into a blender.
- Puree until smooth.
- Return the pureed mixture to the pan.
- Add milk and cubed Velveeta cheese.
- Cook until the cheese is melted and the soup is heated through.
- If the soup is too thin, thicken with a bit of cornstarch dissolved well in warm water.
- Serve hot with croutons.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream along with the milk. If you prefer a sharper flavor, try substituting Velveeta with a mix of sharp cheddar and cream cheese. To enhance the soup's flavor, a pinch of garlic powder or a squeeze of lemon juice can add brightness. This recipe is perfect for using up leftover veggies or cheese from other dishes.
Serving Suggestions
This creamy soup pairs beautifully with crusty bread or a side salad, such as San Antonio Salad, for a complete meal. For added texture, consider topping with croutons or crispy bacon bits. A sprinkle of fresh herbs like chives or parsley can also elevate the dish. Serve it as a comforting starter or a main dish alongside your favorite sandwich.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over medium heat, stirring occasionally. If the soup thickens too much while stored, add a bit of milk or broth to reach your desired consistency before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Broccoli Potato Soup contains roughly 355 calories, with 8g protein, 46g carbohydrates, and 16g fat. It is an excellent source of potassium (21% of the Daily Value) and vitamin C (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 824mg per serving (36% 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 frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this recipe. Just ensure it is thawed and drained of excess water before cooking to maintain the soup's consistency. The cooking time may be slightly reduced since frozen broccoli is blanched before packaging.
How can I make this soup vegan?
To make this soup vegan, substitute the Velveeta cheese with a dairy-free cheese alternative and use plant-based milk, such as almond or oat milk. You can also add nutritional yeast for a cheesy flavor without the dairy.
What can I do if my soup is too salty?
If your soup turns out too salty, add a diced potato while it simmers. The potato will absorb some of the saltiness. Alternatively, you can add more milk or broth to dilute the salt concentration.
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).