This Broccoli Cheese Soup recipe is a home run in my family. Even my two year old daughter will eat this soup and she will hardly eat anything let alone something that has vegetables! Any recipe that gets a toddlers approval is a win in my book. When I make this soup I will usually double the recipe so that we have lots of leftovers to freeze. Yep, this is also a great freezer meal for all of the busy people out there making this recipe a double win in my book.
Broccoli Cheese Soup
1 sweet onion
5 large potatoes
9 cups water
7 cups broccoli florets
4 1/2 tbs chicken bullion (I prefer Shirley J's)
1 16 oz bag baby carrots
1 cup heavy whipping cream
8 oz medium cheddar cheese
1 pinch pepper to taste
Add water, onion, 2 large potatoes, 5 cups broccoli florets and chicken bullion to a large pot and turn the stove onto medium to high heat. Not all bullion is the same. The Shirley J brand is best brand for this soup.
Bring to boil and cook until all of the veggies are tender. Remove from heat and blend everything that is in the pot. Pour the blended mixture back into the pot and bring to a simmer.
Add heavy whipping cream. Chop up the carrots, remaining potatoes and broccoli into bite size pieces. Add the carrots and potatoes to the pot.
When the carrots and potatoes are almost done add the remaining broccoli and 8 ounces of grated cheese. Stir until the cheese has melted into the soup. Add pepper to taste.
This soup can be served by itself or serve with warm rolls. I hope you enjoy!
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