Creamy Broccoli Potato Soup

Each bite of this delicious, pureed soup is loaded with great vegetable serves a crowd, and it's ready in less than one hour.

Creamy Broccoli Potato Soup
20 mins
50 mins
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  • 6 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2 bunches fresh broccoli, chopped (about 8 cups)
  • 3 large potatoes, sliced 1/4-inch thick (about 4 1/2 cups)
  • 1 large onion, sliced (about 1 cup)
  • 1 3/4 cups milk
  • 1/4 cup grated Parmesan cheese
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How to Make Potato Soup

When you are in the mood for a warm comfort food on a fall day soup is at the top of the list. This potato soup recipe is a perfect fit and a healthier choice since it replaces cream with fat free milk.

Heat the broth, black pepper, garlic, broccoli, potatoes and onion in a 6-quart saucepot over high heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender. Remove the saucepot from the heat.
Place 1/2 of the broth mixture into a blender or food processor. Cover and blend until smooth. Pour the mixture into a medium bowl. Repeat the blending process with the remaining broth mixture. Return all of the pureed mixture to the saucepot. Stir in the milk and cheese. Cook over medium heat until mixture is hot.
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