Made with staples such as broccoli, potatoes, and a plethora of other vegetables, this Cheesy Broccoli and Vegetable Soup takes comfort food to the next level!
I don’t know about y’all but it’s quite chilly here in Albuquerque….with evening lows in the 30’s and high’s in the 40’s and 50’s during the day.
This soup is just the thing to chase it all away!
I found this recipe in my family’s favorite recipe binder this month and honestly could not remember why I stuck it in there….so I put it on our menu this past week to refresh my memory.
Upon making it, the only concern I had was that it made a huge pot full. I knew our family was not going to be able to eat this soup for days…so I placed a status update on the blog’s Facebook Page (and also in the local spouse group page) asking if anyone wanted to be my taste testers.
The conclusions came back positive with requests for the recipe.
One friend even told me that she thought it was better then Panera’s Broccoli and Cheese Soup. It does remind me of that soup, on a milder scale.
If you have kids, I can’t think of a better way to get them to eat their vegetables then by making this soup…because everything just tastes better with cheese inside 😉
Or is that just for my kids?
So yes…make this tonight for your family…or your friends…or your neighbors.
They will love ya for it. Promise.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 people
Calories: 324
Ingredients
- 2 cups milk
- 3 cans of chicken broth
- 1 lb. Velveeta cheese, cubed
- 1/4 cup butter
- 1/2 cup flour
- 2 Russet potatoes, peeled and chopped
- 1 onion, peeled and chopped
- 1 lb. bag of a frozen vegetable medley (broccoli, cauliflower, and carrots)
- 1 lb. bag of frozen broccoli florets
- 2 tsp. ground black pepper, plus more to taste
Instructions
- Place bags of vegetables, potatoes, onion, and chicken broth in a large stock pot on medium-high heat. Bring to a boil and reduce heat. Let it simmer for 20 minutes or until vegetables are tender.
- Melt the butter in a sauce pan on low heat. Stir in flour until smooth and cook for a few minutes.
- Whisk in 2 cups of milk and keep whisking until it thickens, at least 5-8 minutes.
- Add the Velveeta and black pepper to mixture and stir until cheese is melted and creamy.
- Transfer the cheese over to the cooked vegetables and stir until well combined. Cook for 5-10 more minutes.
Libby's Notes
This recipe makes a huge pot full, so if you aren't planning on feeding a big crowd, I would recommend cutting the ingredients in half.
Nutrition
Calories: 324kcal
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!
Cynthia Landrie says
January 25, 2014 at 4:44 pmIf it beats Panera, it must be amazing! I'll definitely have to try this. Thanks for linking to the In and Out of the Kitchen Link Party. Hope to see you next week.
libby says
February 18, 2014 at 1:38 amI personally think it does beat Panera's soup 😉 I would pick this one over theirs in a heart beat 😉
stephanie repasky says
February 20, 2014 at 12:11 amYes, yes, yes… If anyone has tasted O'charleys potato cheese soup and Panera Broccoli cheese soup just think about the two together and AMAZING!! I am addicted to this recipe and it is going in my favorite recipe book. Thank you so much for posting.
libby says
March 6, 2014 at 8:47 pmAwwww Stephanie….you are to sweet girl 😉 You are welcome for posting it 😉
Libby says
January 1, 2017 at 6:31 pmWe LOVE this soup and always make it during the cold winter months!