Real Recipes From Real Home Cooks ®

broccoli-cheese and potato soup

Recipe by
Lynn House
Monroeville, AL

One of my favorite original recipes. No one in my family (momma or grandmother) has ever made broccoli soup, but we all love it. I started making this several years ago and now my daughter and I like to share this for lunch on cold winter days, sometimes summer too!

yield 6 -8
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For broccoli-cheese and potato soup

  • 3 c
    potatoes, peeled & diced
  • 14 1/2 oz
    can chicken broth
  • 8 c
  • 1 stick
  • 1
    onion, finely chopped
  • 16 oz
    broccoli, chopped
  • 1/4 tsp
    cajan seasoning
  • 5 oz
    can evaporated milk
  • 1/4 c
  • 1 c
    cheddar cheese, shredded
  • 1 c
    american cheese, shredded

How To Make broccoli-cheese and potato soup

  • 1
    Combine potatoes, chicken broth, & water in a sauce pan. Start to boil. Reduce heat and allow to simmer until potatoes are about half done.
  • 2
    Meanwhile, in a skillet, melt butter, add onion and sauté. Add broccoli broccoli and continue to sauté for about 5 minutes. Add Tony's Seasoning and salt and pepper to taste.
  • 3
    Add the broccoli mixture to the potatoes. Simmer until potatoes are done.
  • 4
    Whisk together the evaporated milk and flour. Add to potatoes and broccoli. Simmer for about 5 more minutes. Add the cheeses and gently stir until melted. Enjoy!