Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

~ cream of broccoli potato soup ~

1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

My family loves broccoli soup, and potato soups especially my daughter. This soup combines both. I happened to have one bag of broccoli left in my freezer. Had some potatoes to use up and a few scraps of ham needing used, so this is what I made and it was loved by all. Plenty left too for work tomorrow. Yum! I pureed 3/4 of the potato/ broccoli mixture with my immersion blender and just left enough chunkiness for texture. Drizzled with some cream and a sprinkle of cheese when served. So comforting good!

►
yield 6 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For ~ cream of broccoli potato soup ~

  • 2 c
    peeled and cubed potatoes
  • 3 - 4 c
    chicken broth, depending how thick you like your soup i used 3 cup
  • 1/2 c
    half & half
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 4 - 5 clove
    garlic, minced
  • 1 md
    onion, chopped
  • 1 - 14 oz
    frozen broccoli florets
  • 1/3 c
    milk
  • 3 Tbsp
    flour
  • 1 c
    shredded cheddar cheese
  • about
    1/2 cup cooked ham, chopped
  • 1 tsp
    parsley paste or fresh chopped parsley

How To Make ~ cream of broccoli potato soup ~

  • 1
    In a dutch oven, add potatoes, 3 cups broth, salt, pepper garlic, onion and bring to a boil. Once boiling, cover and simmer for 10 - 12 minutes.
  • 2
    Add package of broccoli and simmer another 10 minutes.
  • 3
    In a bowl, whisk together the flour and 1/3 cup milk. Stir in the milk mixture, simmer until thickened.
  • 4
    Remove pot from stove and cool a few minutes. In a blender or using an immersion blender, smooth 3/4 of potato/ broccoli mixture. You can puree it all if you wish, I just wanted added texture. Add more broth now, if wanting a thinner soup. We liked ours thick.
  • 5
    Pour blended mixture back into pot and return to stove. Stir in the cheese, ham, cream and parsley. Taste and re season if need be. Cook only long enough to heat the ham and melt cheese.
  • 6
    Serve with shredded cheese on top if desired and a drizzle of cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT