Soup is the perfect food to make this time of year especially with it starting to get chilly outside. This comfort food soup recipe is so easy to make and perfect for a quick weeknight meal. Our family loves potato cheese soup and broccoli cheddar soup so I decided to mix them together to create this creamy and delicious comfort food.
When it comes to a truly comforting soup recipe that can be made anytime , you have to make this broccoli potato cheese soup. Rich and creamy, this soup is ideal for a simple dinner idea that can also be used for lunch.
Broccoli Potato Cheese Soup
Whether you are looking for a soup for a cold winter night or want something that just feels like a hug, you love this easy and delicious soup. Filled with a creamy, cheesy broth combined with fresh broccoli and chunks of potatoes. This soup is absolutely perfect anytime of the year.
What kind of Cheese is in this Cheese Soup
When making this cheese soup, you want to use sharp cheddar cheese combined with Velveeta. The soup combines with the chicken broth and heavy cream to create the most amazing base for the soup.
Can I Make This Broccoli Potato Cheese Soup in the Slow Cooker
While you could make this soup in the slow cooker, it would be more trouble than it is worth. Because you would need to drain the potatoes after cooking them and use a separate pan to sauté the veggies. Making this soup in the slow cooker will not save you time. However, if you are serving this soup over a long period of time, like a holiday or party, you can keep this soup warm in the slow cooker.
How Long Does Broccoli Potato Cheese Soup
When the soup has cooled you will want to store it in an air tight container. Store the broccoli cheddar soup with potatoes in the refrigerator. If the soup is stored properly it will last about 5 days in the refrigerator.
What to Serve with Potato Soup
This soup can be a complete meal. If you want to serve it with something, it pairs great with a side salad or with crusty bread. A nice slice of bread always goes great with soup. Some people prefer to have homemade garlic bread.
Can I Add Meat to This Soup
If you need to have meat in your soup, you can add some to this soup. Ground beef or diced chicken breast would go great. Adding meat will make it more like a stew. So, while this soup doesn’t need meat at all, you will love the result if you choose to.
What to Do With Leftover Soup
Broccoli Potato Cheese soup is just as good the following day as it was the day it was made. However, if you still have more soup, or don’t want to eat it right away, you can always freeze it. I like to store the soup in individual serving sizes because it makes it easy to bring out of the freezer for a single meal.
This soup is great for a simple lunch idea. Pull a single serving out for lunch and enjoy.
Ingredients needed to make Broccoli Potato Cheese Soup
- Chicken Broth
- Heavy Cream
- Slap Ya Mama
- Velveeta Cheese
- Sharp Cheddar Cheese
- Broccoli florets
(Actual measurements in the recipe card below.)
How to make Broccoli Potato Cheese Soup on the Stove
- Add potatoes to stock pot of water. Cover and boil for 15-20 minutes.
- Once potatoes are fork tender drain and leave in strainer.
- In the same stock pot, melt butter over low heat and add onions and celery. Cook for 8-10 minutes until onions are translucent.
- Sprinkle flour over cooked onion and celery. Stir for another minute.
- Add vegetable broth, heavy cream, salt, pepper, and Slap Yo Mama seasoning. Stir together and cook until hot.
- Add Velveeta and sharp cheddar cheese. Stir until melted.
- Mash half of the boiled potatoes and add to soup. Add the remaining potatoes and broccoli florets to the pot.
- Continue cooking until the broccoli is tender.
Try This Delicious homemade soup recipe
Here are a few more delicious recipes that can be found on the blog:
- 8 cups potatoes, diced
- 2 tbsp butter, melted
- 1 cup onion, diced
- 2 cups celery, diced
- 2 tbsp flour
- 4 cups vegetable broth
- 2 cups heavy cream
- 1½ tsp salt
- 1½ tsp pepper
- 1½ tsp Slap Ya Mama
- 8 oz Velveeta cheese, cubed
- 2 cups sharp cheddar, shredded
- 4 cups broccoli florets
Add potatoes to stock pot full of water. Cover and boil for 15-20 minutes.
Once potatoes are fork tender drain and leave in strainer.
In the same stock pot melt butter over low heat and add onions and celery. Cook for 8-10 minutes until onions are translucent.
Sprinkle flour over cooked onion and celery. Stir for another minute.
Add vegetable broth, heavy cream, salt, pepper, and Slap Ya Mama seasoning. Stir together and cook until hot.
Add Velveeta and sharp cheddar cheese. Stir until melted.
Mash half of the boiled potatoes and add to soup. Add the remaining potatoes and broccoli florets to the pot.
Continue cooking until the broccoli is tender.
Here are a few pics that are the perfect size for pinning to Pinterest.
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