Cheesy potato broccoli soup is a quick and easy recipe that can be done in under 30 minutes.
I love smoked gouda, it’s one of my favorite cheeses. I had never had it in a soup before this one. I think it works well. It lends a mild smokiness to the soup without being overpowering.
This recipe calls for less cheese than many other cheesy soups. And, there’s not any heavy cream or half and half. Part of the potatoes are mashed up to help thicken the soup and give it a creamy consistency without actually adding cream.
Recipe adapted from Broccoli-Potato Soup with Greens in Better Homes and Gardens Annual Recipes 2008.
- 2 medium red potatoes, chopped
- 3 cups chicken or vegetable broth
- 4 cups broccoli florets
- 2 cups skim milk
- ¼ teaspoon ground black pepper
- 8oz smoked gouda, shredded or chopped
- 2 tablespoons flour
- 2 cups baby spinach, fresh
- Add potatoes and broth to a large pot and bring to a boil. Reduce heat to a simmer, cover, and cook 8 minutes.
- Stir potatoes and mash slightly with a wooden spoon to thicken the broth (leave most of the potatoes intact).
- Add broccoli, milk, and black pepper to the pot. Stir to combine. Simmer uncovered until broccoli is tender, about 8 minutes.
- In a separate bowl, toss the cheese with the flour, then add to the soup. Stir slowly until cheese is melted. Stir in the spinach and cook until the spinach wilts, about 2 minutes. Remove from heat and serve.
I served this with hot sauce and red pepper flakes for some added spice.