“The perfect blend between baked potato and broccoli cheese soup. Creamy, hearty, amazingly tasty. This was a soup I created one day while fishing for ingredients in the fridge. Turned out so well, it became a favorite.”
READY IN:
45mins
SERVES:
8-10
YIELD:
12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil, melt butter.
  2. Soften onion & garlic in the blend, 8-10 minute
  3. Add parsley, potato, broccoli, and broth.
  4. Bring to a boil, simmer 30 minute
  5. Whisk milk and flour in separate bowl, set aside.
  6. Smash 1/3-1/2 of the potatoes with potato masher.
  7. Blend in milk mix, then add velveeta and melt.
  8. Turn off burner, and allow soup to thicken, about 5 minutes.

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