Cheesy Broccoli and Potato Soup

I bought some of the Fleishmann’s Simple Homemade bread mix a few weeks ago and I was looking for a nice hearty soup to go with some crusty bread.  I’d pinned this soup recipe from Lulu the Baker a hundred years ago and came across it again, so I finally bit the bullet and made it.  Not only was it hearty and yummy, but it paired PERFECTLY with the bread (which, by the way, was AWESOME).

I love that it has some extra veggies in there, what with the carrots and celery and whatnot.  When it was first cooking, and I had just celery, onion, and carrot sauteeing in butter, I put my head over the pot and just inhaled deeply for a few minutes.  It’s a heavenly smell.  Guess that’s why the Cajuns call it the Holy Trinity.

Broccoli Potato Soup


2 Tbsp butter
1/2 cup chopped onion
1 cup finely chopped carrot
2 celery sticks, finely chopped
1 Tbsp minced garlic
4 cups reduced-sodium chicken broth
2 large baking potatoes, peeled and chopped
1 Tbsp flour
1/2 cup water
2/3 cup milk
2 cups chopped fresh broccoli
2 heaping cups shredded cheddar cheese
Salt and pepper to taste


  1. Melt the butter in a large soup pot.  Add onions, carrots, and celery and saute over medium heat until tender.  Add garlic and cook 1 or 2 additional minutes.  Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender.
  2. Mix flour with water, add, and simmer until soup is slightly thickened.  At this point I also used a potato masher to slightly mush the veggies that were in there.  It allowed the potatoes to also thicken the soup a little.
  3. Add milk and broccoli and cook until broccoli is just tender and soup is heated through.
  4. Stir in cheese and allow to melt.  Add salt and pepper to taste.

Oh, and if you’re wondering what the bread looked like when it was done…behold!


I didn’t get paid or perked to say this…this bread is AWESOME.  Slightly sweet, a nice crusty outside and a doughy inside.  I’m excited to try the other varieties.

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