Cheesy Potato Broccoli Soup
A delicious potato broccoli cheese soup that is quick and easy, packed with tender potatoes, lots of cheese in a creamy broth that is seasoned perfectly, and broccoli florets.
Servings: 8 Servings
Ingredients
- 8 cups russet potatoes, diced
- 2 tablespoons melted butter
- 1 cup onions diced
- 2 cups celery, diced
- 2 tablespoons all purpose flour
- 4 cups vegetable broth
- 2 cups heavy cream
- 1 ½ teaspoon salt
- 1 ½ teaspoon black pepper
- 1 ½ teaspoon Slap Ya Mama seasoning
- 8 ounce Velveeta cheese, shredded
- 2 cups Colby Jack cheese, shredded
- 4 cups broccoli florets
- Optional: bread bowls
Instructions
- Add potatoes to a large pot full of water. Cover and boil for 15-20 minutes.
- Once potatoes are fork tender, drain and leave in the strainer.
- In the same pot melt butter over low heat and add onions and celery. Cook for 8-10 minutes until onions are translucent and celery is tender..
- Sprinkle flour over cooked onion and celery. Stir for another minute.
- Add vegetable broth, heavy cream, salt, pepper, and Slap Ya Mama seasoning. Stir together and cook until hot.
- Add Velveeta and Colby Jack cheddar cheese. Stir until melted.
- Mash half of the boiled potatoes and add to soup. Add the remaining potatoes and broccoli florets to the pot.
- Continue cooking over medium heat until the broccoli is tender, about 4-5 minutes.
Video
Notes
- For the best texture, mash the potatoes while they’re still warm to keep them smooth and creamy.
- Cut broccoli florets into small, bite-sized pieces to ensure even cooking and easy eating.
- Store soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, place in a pot—frozen or thawed—and cook over medium-low heat until warmed through.