Cheesy Potato & Broccoli Soup. It's thick, cheesy and loaded with tender potatoes, broccoli and carrots! Talk about comfort food at its finest!
Course Main Course, Soup
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
2cupsfrozen diced hash brown potatoesthawed
12ouncesshredded cheddar cheesedivided
6ouncesVelveeta shredded cheese
In a small saute pan, cook the chopped onion and garlic with the butter until softened and set aside.
Steam the broccoli in a steamer until tender, about 20-23 minutes or simmer on the stove in a saucepan with some water for 15-20 minutes. If using the saucepan method, drain when tender and return to saucepan.
Use a knife or back of a fork to break up the broccoli into small pieces, as large or small as you would like in the soup.
In a stockpot, pour in the chicken broth and add the carrots and hash browns. Simmer until ingredients are tender, 15-20 minutes
Add the onions from the sauce pan and the broccoli to the large stockpot and stir.
Stir the milk, and 3/4 of the cheddar cheese (about 9 oz.) and 6 oz. of the Velveeta into the soup until melted.