The colder weather is here and that means it is SOUP Season at my house! One of my absolute favorite recipes is this tasty potato broccoli cheese soup. My husband and children just call it Broccoli Cheese Soup!
(Hover over this picture and click “PIN IT” to save the recipe for later!)
For this soup you need:
3-4 medium potatoes (more smaller ones-less bigger ones-use what you have!)
1 bag of frozen broccoli (at least 10 ounces, but up to 16 ounces works too)
Half a cube of butter (or 4 TBS)
Lawerys Seasoning
4 cups chicken broth
2 TBS of Flour
1 cup Half n Half
2 cups of cheddar cheese
1 TBS of Worcestershire Sauce
Now we are ready to make some SOUP! YUMMY!
Step 1: Peel and chop your potatoes into small bite sized pieces. (The smaller the pieces, the faster they cook!)
Step 2: Melt your butter in a soup pot/large pot on med-high heat. Put in your potatoes & bag of frozen broccoli.
Step 3: Sprinkle the top of broccoli and potatoes with Lawery’s seasoning. This will manage the amount of flavor, so do more if you like more flavor or do less if you like LESS flavor. You choose! 🙂 Cook these over med-high heat for 5-8 minutes or until they are fork tender. (Tip: fork tender means that you can stab a fork in it without excessive effort.)
Step 4: Once your potatoes are fork tender add 4 cups of chicken broth. I find that canned chicken broth is SO expensive, so I found this HUGE bottle of chicken bullion cubes aka “just add water to make chicken broth” for under $5! I have had this bottle for 2 years and I am only half way through it! You add a cube to 1 cup of boiling water to make 1 cup of chicken broth. Since I needed 4 cups, I warmed up 1 cup of water in the microwave (so it would warm up fast), then added 6 bullion cubes to make it extra flavorful! It gave me extra flavor and I saved $$! 🙂 After I dissolved my bullion cubes in 1 cup of water, I added the other 3 cups of “hot” tap water (to make my 4 cups of broth) and poured it over the potatoes/broccoli.
Step 5: Bring the soup to a boil. Once it is boiling-boil it for 5 minutes.
Step 6: While that is boiling get 1 cup of half n half in a “shakeable” container and add 2 TBS of flour. Shake or mix it well. This is important as this is what will thicken your soup. I use one of those salad dressing maker bottles that I found at the 2nd hand store for 25 cents! I just put the lid on and shake!
You can see my half n half is just a little over the 1 cup mark….that is just the way I roll, everything I cook is approximate, you cant really mess this recipe up! It is so easy!
Step 7: Slowly add the half n half/flour mix to the soup, pour a little then stir. Pour a little and then stir again. Until it is empty. This will change the color and the consistency to a creamy soup!
Step 8: Bring it back to a boil and boil for another 5 minutes.
Step 9: Add in 2 cups (or however much you want) of cheese. Stir until it is melted in.
At this point you may choose to leave this as a “chunky” soup OR you can take a wooden spoon and smash the potatoes and broccoli into a smooth soup. That is my preference, so at this point while I am waiting for the cheese to fully melt I smash my potatoes/broccoli against the side of the soup pot to make a creamy soup.
Step 10: When the cheese is melted add 1 TBS of Worcestershire sauce (or if you are like me, just pour on some)
Now you are done! Time to eat! This takes about 30 minutes time from the peeling of the potatoes all the way down to the eating of the first bowl–not too bad! It usually feeds my family of 5 for 2 meals, but we have 3 little girls that don’t eat a whole lot. This soup has impressed everyone I have made it for and it is just too good not to share with you!
Don’t forget to pin it so you can find it later!
Leave a comment and let me know how it turns out for you!
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