Baked Potato and Broccoli Soup

This warm and cheesy soup is great on a cold winter day! Lindsay W. Lafayette, IN Prep Time: 15 min Cook Time: 30 min Servings: 7 Reviews (1)

Ingredients

We recommend using the following branded ingredients for this recipe:

red potato(es)

Birds Eye Chopped Broccoli (1 lb.)

Martha White Flour

Sargento Shredded Sharp Cheddar Cheese (8 oz.)

Swanson Chicken Broth (14 oz.)

1 small onion(s) 1 1/4 cup milk 3 cups red potato(es) 2 cups Birds Eye Chopped Broccoli (1 lb.) 1/4 cup Martha White Flour 1 package Sargento Shredded Sharp Cheddar Cheese (8 oz.) 2 cans Swanson Chicken Broth (14 oz.)

Preparation

1. Chop potatoes and onion.


2. Whisk together flour and 1/3 cup chicken broth until smooth, set aside.


3. Combine remaining chicken broth, potatoes, broccoli, and onion in a dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, for 5 minutes.


4. Stir in milk and shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts.


5. If desired, top each serving of soup with 1 teaspoon shredded cheese, 1 teaspoon bacon pieces and 1 teaspoon chopped green onions.

Cook's Notes

Freshly shred the cheese (versus the pre-shredded variety) for additional creaminess and even melting. Substitute vegetable broth for a vegetarian friendly version. Leave skins on potatoes for more texture and added nutrition.

Comments

Rate/Review This Recipe

From: Janae H. Comment: I've always wanted to make homemade soups, but they ended up being too complicated. This one was perfect and fast!