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Potato and Broccoli Soup

Combine basic ingredients to get a bowl full of comfort food in this Potato and Broccoli Soup!
Course Dinner
Servings 6
Author Nancy Piran


  • 2 large potatoes peeled and diced
  • 1 medium onion diced
  • 2 tablespoons oil
  • 1 teaspoons salt
  • 32 ounces vegetable stock
  • 32 ounces water
  • 2 12 ounce bags frozen broccoli
  • 8 ounces shredded cheddar cheese


  1. In a large pot on medium heat combine potatoes, onions, oil and salt and cook for three minutes while stirring continuously.
  2. Add broth and water. Cover and bring to a rapid boil cooking for 12 minutes.
  3. Add broccoli, cover and cook for 10 more minutes.
  4. Using a potato masher or an immersion blender and puree the soup for about one minute. (I left it a little chunky)
  5. Boil soup for 25 more minutes with cover off.
  6. Stir in cheese until melted.
  7. Cool and ENJOY!

Recipe Notes

Please note that soup is very hot when you go to puree it. Use extreme caution. You could remove soup from heat or turn off the stove while you puree it.