The other night I made the easiest Potato Broccoli Soup out of the remnants my friend had in her pantry. It was so good I had to share with you. I hope you enjoy this cheesy potato broccoli soup during these cold winter days we all seem to be having.
Peel 2.5 lbs (or 8 small/medium potatoes) and cut into big chunks. Each piece should be about 1 inch in length and a half inch or more in diameter. Example: Medium potato cut in half lengthwise, and sliced three-four times. The reason behind this is that the potatoes are going to cook down and reduce in size. If you cut them too small, your soup will not be chunky.
Cook potatoes until tender but not overcooked. This should take approximately twenty minutes. You can check tenderness by piercing a fork through the center. If it is easy to pierce – it is done. If it falls apart, it is probably a little overdone. If the potato is still hard to pierce wait a few minutes and try again.
Once potatoes are finished, drain the pot while reserving two cups (or so) of the liquid. Add one can of cheddar and broccoli condensed soup, one can of condensed potato soup, and four cups of milk to the cooked potato pot. Stir until mixed well, return to stove on medium-high heat. Stir frequently until it is heated well.
After the soup mixture is heated well, add three-four cups (or three-four heaping handfuls) of shredded cheddar cheese. Stir until melted into the soup. Once the cheese is fully melted into the soup mixture, stir in one bag of frozen broccoli. Return to boil stirring often, reduce heat and simmer until the broccoli is heated – in as little as ten minutes!
Serving Suggestion: We make homemade garlic bread to serve with our soup in lieu of crackers.
This is a great meal for a gathering or if you are batch cooking and looking to cover more than one dinner at a time. This recipe fed ten people who ate multiple helpings. Reserve the remaining soup to freeze, serve again the next night with sandwiches, salad, or quesadillas.