~ Cream Of Broccoli Potato Soup ~

Cassie *


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!

☆☆☆☆☆ 0 votes
10 Min
20 Min
Stove Top


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
1/2 tsp
4 - 5 clove
garlic, minced
1 medium
onion, chopped
1 - 14 oz
frozen broccoli florets
1/3 c
3 Tbsp
1 c
shredded cheddar cheese
1/2 cup cooked ham, chopped
1 tsp
parsley paste or fresh chopped parsley


1In 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.
2Add package of broccoli and simmer another 10 minutes.
3In a bowl, whisk together the flour and 1/3 cup milk.

Stir in the milk mixture, simmer until thickened.
4Remove 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.
5Pour 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.
6Serve with shredded cheese on top if desired and a drizzle of cream.

About ~ Cream Of Broccoli Potato Soup ~

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy