Easy Schmeasy Cheesy Broccoli Potato Soup

A healthy, creamy broccoli-potato-licious soup that’s a snap to prepare.

So remember the light & luscious cheese sauce I posted yesterday? Well, maybe you didn’t see it, but here it is. I made up that sauce so I could make simple delicious things like this yummy soup when I found myself in a rush for a quick meal.  I pulled out a couple of my dad’s purple potatoes and an onion, grabbed some broccoli from the freezer and I was in business!

Broccoli cheese soup is one of my favorites … add potato and I’m in heaven, especially if you top it with a bit of good cheddar cheese and some bacon. This soup has so much good stuff for your body in it, too. What could be better, right?

Easy Schmeasy Cheesy Broccoli Potato Soup

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 5 - 6 cups of soup 1x

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Ingredients

Scale 1x2x3x

• 2 – 3 potatoes, peeled and chopped (about 1 3/4 – 2 cups potatoes)
• 1/2 teaspoon olive oil
• 2 cups frozen chopped broccoli pieces
• 1/2 of a medium onion, peeled and chopped (about 3/4 cup)
• 1/2 teaspoon oil
• 1 1/2 cups of Light & Luscious Savory Pumpkin Cheese Sauce (Recipe here )
• 1 cup chicken or vegetable broth
• Salt & pepper, to taste
• For toppings: shredded sharp cheddar cheese, light sour cream or plain greek yogurt, cooked, chopped bacon, and/or snipped green onions or chives

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Instructions

1. Peel and chop the potatoes, and toss them in a small bowl with the olive oil. Mix them well so all the potatoes get a light coating of oil, then microwave on high for 2 – 4 minutes or until the potatoes are tender, stopping a few times to stir and check the potatoes.
2. Take the broccoli out of the freezer and place in another small bowl. Microwave on high for a minute or so, just enough to thaw the broccoli out a bit.
3. Now take the onion and mix that with olive oil. Sautee in a saucepan over medium heat until the onion is soft and translucent, about 5 minutes or so. Add the cheese sauce, broth, potatoes, and broccoli and stir to mix. Cook over medium low heat for 10 minutes or so, taking care not to boil the soup, or until the soup is hot and flavors are mixed. If the soup is too thick for your preferences, add a bit more broth or some milk to thin.
4. You can serve it chunky-style, as is, or blend with an immersion blender (or a traditional blender … just make sure to cool the soup a bit if you have a glass blender cup so you don’t crack the glass).
5. Serve hot with toppings as desired.

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This recipe was shared at Full Plate Thursday, Tastetastic Thursday, Frugal Food Thursday, Fantastic Thursday, French Cuisine Friday, Foodie Friends Friday, Farm Girl Blog Fest, Weekend Potluck, Scrumptious Sunday, Everyday Mom’s Meals, Manic Monday, My Meatless Monday, Fresh Foods Link Up and Show off your Stuff.