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Broccoli, Cheese and Potato Soup


Rate this recipe 2.9/5 (11 Votes)


  • 4 cups diced peeled potatoes
  • 1/3 cup chopped celery
  • 1 cup carrots, julienne
  • 2 1/2 cups chopped broccoli
  • 1 clove garlic (finely chopped)
  • 3 cups chicken broth
  • 2 cups half and half
  • 1 cup milk
  • 2 bay leaves
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 2 cups grated sharp white cheese
  • 2 cups grated yellow cheddar cheese, plus more for garnish
  • 1/4 teaspoon pepper
  • 1 dash paprika
  • salt
  • Homemade Croutons
  • 4 slices of bread (cubed small pieces)
  • 4 tablespoons of butter (melted)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian season


Level of difficulty Average
Cost Average budget


Step 1

Saute the celery & garlic in the butter over medium heat. Once finished toss in the crock pot.

Step 2

Add the potatoes, broccoli, carrots, chicken broth, half and half, milk, bay leaves, paprika, salt and pepper to the crock pot & slightly stir. (Everything but the cheese.)

Step 3

Let it set in the crock pot on low for about 4 to 5 hours (Stirring occasionally)

Step 4

Add 2 tablespoons butter to 2 tablespoons flour in a pan and whisk it over low heat to to make a roux to thicken up the soup. Whisk for about 4 minutes until you get a golden color roux (Blond Roux). Then add it to the soup and mix together.

Step 5

Add the grated cheese; stir until well blended and let it set for another 30 minutes still cooking it on low heat.

Step 6

Serve in a bowl and garnish with grated cheese and croutons.

Homemade Croutons
-Preheat oven 350
-Cut bread into cubes and put in a medium bowl.
-Melt butter and then combine with the bread, garlic and Italian seasons.
-Put on a baking sheet and bake until golden brown.

Making a blond roux for soups use EQUAL parts of butter to flour.

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  • 1 head broccoli
  • 1 egg
  • 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other) 
  • 1 cup tomato sauce (or canned crushed tomatoes)
  • ¾ cup shredded cheese
  • ½ cup grated Parmesan
  • 9 slices coppa ham


  1. Cut the broccoli and boil until soft.
  2. Place the broccoli in a blender.
  3. In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
  4. Form a ball and roll it flat on an oven tray.
  5. Bake in the oven for 20 min at 350° F.
  6. Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
  7. Layer 1 cup of shredded cheese.
  8. Place a layer of Coppa ham.
  9. Top off with of grated Parmesan cheese.
  10. Slide it back into the oven until the cheese melts.
  11. Serve! 

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Broccoli Cheese and Potato Soup Broccoli Salad