Potato Broccoli Soup
Creamy and comforting, this Potato Broccoli Soup combines tender potatoes, fresh vegetables, and melty cheese for a hearty meal. Perfect for chilly days, it offers rich flavors with a wholesome vegetable boost, making it ideal for family dinners or cozy gatherings.
Ingredients
Instructions
- Bring water to a boil in a large pot.
- Add diced potatoes, chopped onion, diced celery, and chicken bouillon cubes to the boiling water.
- Cook for 10 to 15 minutes or until potatoes are tender.
- Stir in the cream of chicken soup and Velveeta cheese. Heat, stirring often, until the cheese is melted and the soup is smooth.
- Add the frozen chopped broccoli to the soup and continue stirring until heated through.
- Serve hot.
Tips & Substitutions
For a creamier texture, blend a portion of the soup before adding the broccoli. If you prefer a lighter version, substitute half of the Velveeta cheese with a low-fat cheese or use a reduced-fat cream of chicken soup. Fresh broccoli can be used instead of frozen, but adjust the cooking time accordingly. This soup pairs well with crusty bread for a hearty meal.
Serving Suggestions
Serve this comforting Potato Broccoli Soup with a side of crusty bread or a fresh garden salad for a balanced meal. It also pairs beautifully with Baked Chicken N' Noodles for a filling dinner. For added garnish, consider sprinkling some shredded cheese or croutons on top before serving.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens too much during storage, add a splash of water or broth to reach the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Broccoli Soup contains roughly 1354 calories, with 25g protein, 183g carbohydrates, and 59g fat. It is an excellent source of potassium (103% of the Daily Value), vitamin C (98% of the Daily Value), and dietary fiber (67% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2123mg per serving (92% 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 vegetable broth instead of water?
Yes, using vegetable broth is a great way to enhance the flavor of the soup. It will add depth and richness, making the dish even more satisfying, especially if you are looking for a vegetarian option.
How can I make this soup gluten-free?
To make this Potato Broccoli Soup gluten-free, use gluten-free cream of chicken soup and ensure that your chicken bouillon cubes are gluten-free. Check labels carefully to avoid any hidden gluten ingredients.
Can I freeze the leftovers?
Yes, you can freeze the soup! Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop, stirring occasionally for even warming.
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).