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Creamy Broccoli and Potato Soup and Deals to Meals


Units Scale
  • 1/4 cup butter
  • 1 small onion, diced
  • 1/3 cup flour
  • 3 cups water
  • 2 Tbsp chicken bouillon base
  • 4 russet potatoes, peeled and diced into 1 inch cubes
  • 3 cups milk
  • 12 cups chopped broccoli (I only used the crowns)
  • pepper to taste
  • 1 tsp garlic powder
  • 3 cups of shredded cheddar cheese, divided


  1. In a stock pot, melt butter and add in the diced onion. Saute onion until it just begins to soften.
  2. Add in the flour and cook for a minute or two until it sticks to the onion.
  3. Then add in the water, bouillon base, and potatoes. Bring to a boil and simmer for about 5 minutes until the potatoes are slightly tender.
  4. Next add in the milk, broccoli, pepper, and garlic powder. Bring to a boil again and simmer for another 5 minutes until the soup is thick and the vegetables are tender.
  5. Add in 2 cups of the cheese and stir until completely melted. Garnish with the remaining 1 cup. Serves 6.
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