Recipe: Cheesy Potato and Broccoli Soup

I went old school and made my first soup yesterday. Yes, Laura Ingalls would be so proud. On the plus side, it doesn’t take many ingredients, the stuff you do need is fairly cheap, and it’s freaky-deaky easy to put together. The recipe with my notes are included below.

Broccoli and Potato Soup – Better Homes and Gardens

– 2 medium red potatoes (chopped)
– 1 14oz. can of chicken broth
– 3 cups small broccoli florets
– 2 cups milk
– 3 Tbsp flour
– 2 cups (8oz.) smoked Gouda shredded (I substituted regular cheddar)
– 2 cups winter greens (romaine, spinach, curly endive, or other) (I left this out because I forgot about it. Ooops.)

1) Combine potatoes and broth in a large saucepan. Bring to a boil; then reduce heat and simmer covered for 8 minutes. Mash potatoes slightly.
2) Add the broccoli and milk; bring to simmer.
3) In a medium bowl, toss the flour and the cheese; gradually add the mixture to the soup, stirring the cheese until it’s melted. Season with black pepper.
4) Serve in shallow bowls and top with greens.

That’s it! So easy! I followed the directions pretty much exactly – except for adding the greens – and NavyGuy deemed it filling and worthy of keeping around 🙂


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