Broccoli-Cheese and Potato Soup

Lynn House


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!


☆☆☆☆☆ 0 votes

15 Min
45 Min
Stove Top


  • 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!

Printable Recipe Card

About Broccoli-Cheese and Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Sodium
Other Tag: Quick & Easy
Hashtags: #soup, #creamy soup

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