Tuesday, October 18, 2011

{Recipes} Broccoli, Cheese & Potato Soup

Soup season is upon us, and I have been craving it like never before. Almost everyday for lunch, I bring a crock of homemade soup {not always homemade by me though -- ha!}. My mom's soups have been a favorite of mine for years now, and I love how she passes on her yummy recipes to me {and then I can share them with you!}. Here's the latest ::

Broccoli, Cheese & Potato Soup

Ingredients ::
~ 1/2 stick butter
~ 1 onion, diced
~ 3/4 cup flour
~ 1 46 oz can chicken broth
~ 5-7 red potatoes, diced in small chunks
~ 1 16 oz bag frozen broccoli florets
~ 1 bag shredded white cheddar cheese
~ 1/2 - 1 cup half & half
~ S & P to taste

Directions ::
1. In a large stock pot, saute diced onion in butter.
2. Once onions are soft, add 3/4 cup of flour and stir {mixture will be a little clumpy}.
3. Next add chicken broth and potatoes, bring up to a simmer, and STIR. Continue stirring until mixture is hot and starting to thicken a little bit.
4. Add broccoli and continue stirring. Mixture should be bubbly and hot and the consistency should not be too thick but also not thin.
5. Add S & P to taste.
6. Remove soup from heat and add cheese to taste {I used about half of the bag}.
7. Next add half & half to taste {1/2 to 1 cup depending on how creamy you want it}.
8. Serve with a loaf of warm, crusty bread.
9. ENOY!


**This soup is slightly high maintanence because it requires constant stirring throughout the entire process {but the end result is worth it}.
**Have all your ingredients ready and prepared before you start {because you will need your hands free to stir the whole time}.
**I got a little frustrated once I added the chicken broth because I thought my soup wasn't thickening. A dose of patience was all I needed because it did eventually thicken -- it just took about 15 minutes of constant stirring and the mixture had to be hot enough.
**From start to finish, this soup took about 45 minutes to an hour to make.
**Remember to take soup off heat once cheese and half & half are added -- half & half can get a little funky if the heat is left on.
**This soup can also be blended in the mixer once finished for those that do not like a chunky soup. I LOVE a chunky soup, so I left mine as is.

Served with a loaf of warm, crusty bread, this was a perfect fall soup for the beautiful fall night we had here in southern New Jersey last night. I have plenty of leftovers for lunch this week too -- my fav!

**I've got a few more KVM {my mama} soups on my radar for the fall -- I will share them once I make and try them myself!


  1. yay - another kvm soup recipe! i make the tomato and cheese tortellini ones over and over. did you put bacon in there too?

  2. BF! I made this last night! AMAZING! Improvised a bit with Veggie broth etc but all in all delish. Vic said its the best soup I ever made (its only the 2nd one I ever made for that matter)