Potato Broccoli Cheese Soup – The Best In A Bread Bowl!
This Potato Broccoli Cheese Soup is so comforting and delicious, especially on a cold rainy day like today. As I am writing this, I am looking outside my dinette window at a cold, wet, and soggy mess! But, there is great news! Because, this weather always puts me in the mood for soup!
Yesterday, I was experimenting with my sourdough bread recipe, and decided to make bread bowls. So, today, I was looking for the perfect pairing to these delightful little bowls of heaven! And, I will also share the bread bowl recipe in another post HERE!
Why You Should Try This Potato Broccoli Cheese Soup Recipe?
As I sit here, typing away and sipping my warm mug of hot tea, I have a full and satisfied feeling. How can this be with just soup for lunch? And, no meat added either? Well, let me tell you, this soup is very satisfying, and it is versatile to your taste.
Today, we rummaged through our fridge and kitchen to see what ingredients we could come up with. I had a decent amount of Golden Potatoes, and some broccoli left over from our beef and broccoli dinner we had last night, which was also amazing, might I add. So, Matt, and I tried to decide if we would do broccoli cheddar soup or potato soup. Then, it dawned on me… Why do we have to choose just one? We could marry the two together, and come up with the most delicious soup of all! And, even better, this is a One Pot Meal!
Winter Advisory In South Texas?
So, you should know, at this time, we are staying in Texas for a couple weeks, and there is a winter weather advisory here. For South Texas, that is not a super common thing. We are originally from Ohio, so winter weather to us is pretty regular. But, either way, we had no desire to try and fight with traffic on unfamiliar icy and slushy roads. So, running to the store was not something we were interested in doing today. Luckily, I did a small grocery trip a few days prior, so we did have some fresh produce and such still.
What Items We Found To Add
So, we decided of course on the broccoli and potatoes, but also some carrots, zucchini, green onions, and cheddar cheese. I will go over the full ingredient and how much we used of each. The great thing about this recipe, is you can use any veggies you have leftover, or exchange for some you prefer to eat. And, the best news of all, since we served these in homemade sourdough bread bowls, it made this vegetable heavy soup seem so enticing, it was even slurped up by both my kids. All four of us with an empty “bowl” and enough for us all to get refills, and some for leftovers in the freezer for a future meal! Win-Win-Win!
Another great thing about this soup, is it was pretty inexpensive, even if I didn’t use just what was left in my house, and I did purchase everything for this recipe, for the amount of food, it was a pretty affordable meal. This is also a great meal option for your “Meatless Monday” meals, or the times where you need a filling meal, but it is the end of the week before payday.
Ingredients To Make This Potato Broccoli Cheese Soup Recipe
- 4 TBSP Butter
- 4-5 TBSP Fresh Milled Soft White Wheat
- 3 Medium Gold Potatoes
- 1 Large Carrot
- 1 Small Head of Broccoli
- 1/2 Zucchini
- 6 cups water + 2 TBSP Veggie Base (or 6 cups of broth)
- 1 cup whole milk or (half & half)
- 1 cup fresh shredded Cheddar Cheese (plus a little more for garnish)
- 1 TBSP Minced Onion (or some diced onion)
- 2 Green onions, greens for garnish, whites can go in the soup
- salt & pepper to taste
Instructions To Make This Potato Broccoli Cheese Soup
- Chop & prepare all veggies. Dice carrots, peel & chop potatoes (about 1/2 inch cubes), Trim Broccoli heads into smaller pieces, cut zucchini (about 1/2 inch cubes.)
- Shred the cheese.
- Make a Roux in a Large Pot, using 4 TBSP butter and 4-5 TBSP fresh milled soft white wheat flour. Cook butter & flour until raw flour smell is gone, and it starts to thicken a bit.
- Season with salt & pepper
- Add diced onion if using, if not skip to step 6.
- Add longer cooking veggies to the pot like, potatoes & carrots. Cook for a few minutes on Medium – Medium High. Stirring frequently, so not to burn any ingredients.
- Then, add the quicker cooking veggies to the pot, such as, broccoli, zucchini, etc. Cook for a couple minutes while stirring. Season again with a little salt and pepper, and dried minced onion.
- Now, add 6 cups of water + 2 TBPS veggie base (or broth,) then turn heat to high, and Stir to make sure nothing is sticking to the bottom of the pot.
- Once it comes to a boil, and all the veggies are softened (about 8-12 mins depending on veggies and cut sizes) then, turn down heat, and slowly add in shredded cheese (not all at once.)
- Stir to melt all the cheese.
- Then, take your 1 cup of milk, and add some of the hot soup to the milk to “temper” it. Now, slowly pour the warmed milk into the soup, and stir.
- Once milk is combined, and the cheese is melted, it is ready to serve.
- Serve and garnished with a bit more cheese & green onion (if desired), I highly recommend this soup in a bread bowl!
- Checkout my site for a great sourdough bread bowl recipe (but, I would recommend making the bread bowls the day before, so they are ready to go!)
Also, If You Are Interested In Learning How To Get Started Milling Your Own Flour At Home I Recommend Starting HERE
Shop This Recipe
Checkout My Other Recipes
Potato Broccoli Cheese Soup Printable Recipe
Potato Broccoli Cheese Soup
Ingredients
- 4 TBSP Butter
- 4-5 TBSP Fresh Milled Soft White Wheat
- 3 Medium Gold Potatoes
- 1 Large Carrot
- 1 Small Head of Broccoli
- 1/2 Zucchini
- 6 cups water + 2 TBSP Veggie Base or 6 cups of broth
- 1 cup whole milk or half & half
- 1 cup fresh shredded Cheddar Cheese plus a little more for garnish
- 1 TBSP Minced Onion or some diced onion
- 2 Green onions greens for garnish, whites can go in the soup
- salt & pepper to taste
Instructions
- Chop & prepare all veggies. Dice carrots, peel & chop potatoes (about 1/2 inch cubes), Trim Broccoli heads into smaller pieces, cut zucchini (about 1/2 inch cubes.)
- Shred the cheese.
- Make a Roux in a Large Pot, using 4 TBSP butter and 4-5 TBSP fresh milled soft white wheat flour. Cook butter & flour until raw flour smell is gone, and it starts to thicken a bit.
- Season with salt & pepper
- Add diced onion if using, if not skip to step 6.
- Add longer cooking veggies to the pot like, potatoes & carrots. Cook for a few minutes on Medium – Medium High. Stirring frequently, so not to burn any ingredients.
- Then, add the quicker cooking veggies to the pot, such as, broccoli, zucchini, etc. Cook for a couple minutes while stirring. Season again with a little salt and pepper, and dried minced onion.
- Now, add 6 cups of water + 2 TBPS veggie base (or broth,) then turn heat to high, and Stir to make sure nothing is sticking to the bottom of the pot.
- Once it comes to a boil, and all the veggies are softened (about 8-12 mins depending on veggies and cut sizes) then, turn down heat, and slowly add in shredded cheese (not all at once.)
- Stir until cheese is melted through.
- Then, take your 1 cup of milk, and add some of the hot soup to the milk to “temper” it. Now, slowly pour the warmed milk into the soup, and stir.
- Once milk is all combined, and the cheese is melted, it is ready to serve.
- This can be served in regular bowls and garnished with a bit more cheese & green onion (if desired), but I highly recommend this soup in a bread bowl!
- Checkout my site for a great sourdough bread bowl recipe (but, I would recommend making the bread bowls the day before, so they are ready to go!)
Notes
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But I will only suggest items I actually Love and Have Used!
