Broccoli Potato Soup

This soup was definitely a huge hit at the dinner table tonight!  I served it with garlic bread – super easy weeknight meal!  My friend emailed me this morning to tell me that the weekly special at our local Earth Fare was a 5 lb. bag of potatoes free with any purchase.  Who can say no to free produce???  The day was so dreary that I instantly thought of SOUP as an easy dinner to whip up later in the evening.


3 Tablespoons butter
1 clove garlic, minced
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 cups chopped broccoli (about 1 crown)
4 cups chopped potatoes (peeled)
2 Tablespoons corn starch (or use flour to thicken)
3 cups chicken broth
2 cups skim milk
2 cups sharp cheddar, shredded
1 cup Italian blend cheese, shredded
salt and pepper


Saute garlic, onion, celery, carrots, and broccoli in the butter.  Cook for about 10 minutes until the veggies are all soft.  Add the corn starch and stir well.  Scrape the bottom repeatedly.  Add the broth, milk, and potatoes.   Bring to a boil.  Reduce heat to low and simmer for about 20 minutes while the soup thickens.  Add the cheese.  Stir well.  Season with salt and fresh ground pepper.  Enjoy!

Freeze it!  This batch makes so much soup it is the perfect way to cook once, eat twice.  Take the remaining soup and pour it carefully into a freezer bag.  Push out all the air and seal well.  Place that bag into another freezer bag and, when the soup is completely cooled, put it in the freezer.  When you want to serve it for dinner again, allow the soup to completely thaw in the refrigerator – about 1 day or so – and then dump into a pan.  Heat the soup over a medium flame, but try not to let it boil.   

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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