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Broccoli Cheese Soup with Potato

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This thick and creamy Broccoli Cheese Soup with potato is family-friendly and lick-the-bowl good – one of my most popular soup recipes!

Broccoli Cheese Soup Potato
Broccoli Cheese Soup with Potato

When I was a kid, broccoli and cheese was my favorite thing to eat. Whenever we had leftover broccoli, I would heat it up the next day with melted cheese. This easy broccoli cheese potato soup reminds me of those after-school meals I would make for myself. What are some of your favorite childhood soups? Comment below to let me know! Some other broccoli soup recipes I love are this lower carb Broccoli Cheddar Soup, Cream of Broccoli Soup and this Macaroni and Cheese Soup with Broccoli.

Broccoli Cheese Soup Potato

This Broccoli Cheese Soup, a one-pot meal ready in under 30 minutes, is pure comfort in a bowl. As the weather gets cooler, it’s the perfect soup to warm up, and leftovers are great to pack for lunch. Also, if you have picky kids or family members, I think they would love this soup!

Is broccoli soup healthy?

This healthy broccoli cheese potato soup is loaded with veggies and has 239 calories, 16 grams of protein, and more than three grams of fiber per serving. The protein from the cheese and milk makes it extra filling.

Can I use frozen broccoli instead of fresh for soup?

I always use fresh broccoli when making this dish, but frozen broccoli would also work. You don’t have to thaw it before adding it to the soup.

How to thicken broccoli cheese soup?

I do a few things to thicken this broccoli cheese soup:

  • Potato: The potatoes help thicken the soup without adding any cream.
  • Dairy: The reduced-fat cheese and skim milk add creaminess without many calories.
  • Blending: Using the immersion blender to puree the soup thickens it. If you don’t have one, you can transfer the soup in batches to a regular blender and pulse. You want the soup to be a little chunky, not totally smooth.

Can you freeze broccoli cheese potato soup?

I don’t typically freeze dairy, so I wouldn’t recommend freezing this broccoli cheese soup. However, if you want to try, let me know in the comments how it worked. Leftovers will keep in the refrigerator for three days.

What to Serve with Broccoli Cheese Soup:

Bread ideas to serve with broccoli and cheese soup:

  • I love soup and a salad with a piece of bread like toasted whole grain or sour dough as classic side.
  • These garlic knots would be great as a side dish to dunk in the soup.
  • These easy garlic and rosemary biscuits make a delicious side.

Meats that go with broccoli and cheese soup:

I grew up having soup as a starter before my protein. So many options work here! Here’s a few:


  • Potatoes: Russet or Yukon Gold potatoes are good options. If you’re watching your carbs, you could try swapping the potatoes for cauliflower, but I think the flavor is better with potatoes.
  • Cheese: If you don’t have American cheese slices, you can add more shredded cheddar.
  • Gluten-Free Soup: Swap the all-purpose flour with gluten-free flour or a tablespoon of arrowroot or corn starch.
  • Vegetarian Broccoli Cheese Soup: Use vegetable broth instead of chicken.

ingredients for Broccoli Cheese Soup

How To Make Broccoli Cheese Soup

More Soup Recipes You May Enjoy:

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Broccoli Cheese and Potato Soup

4.85 from 116 votes
This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.
Course: Lunch, Soup
Cuisine: American
Broccoli Cheese Soup Potato
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 6 servings
Serving Size: 1 1/3 cup


  • 1 small onion, chopped
  • 1 medium carrot, chopped
  • 1 celery stalk, chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 2 tbsp flour, AP, whole wheat or gluten-free flour
  • 2 1/2 cups less sodium chicken broth, or vegetable broth
  • 1 cup fat free milk
  • 2 medium potatoes, peeled and diced small
  • 1/4 tsp kosher salt and fresh pepper
  • 4 cups broccoli florets, chopped into small pieces, about 2 heads
  • 1-1/2 cups reduced fat shredded sharp cheddar
  • 2 slices 2% cheddar or American cheese
  • 1 tbsp Parmesan cheese


  • Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  • In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  • Add flour, salt and pepper to the pot and stir until smooth.
  • Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
  • Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
  • Add cheddar and American cheese, stir well and remove from heat.
  • Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Last Step:

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Serving: 1 1/3 cup, Calories: 239 kcal, Carbohydrates: 25.5 g, Protein: 16 g, Fat: 9.5 g, Saturated Fat: 5 g, Cholesterol: 30 mg, Sodium: 603 mg, Fiber: 3.5 g


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599 comments on “Broccoli Cheese Soup with Potato”

  1. This has been a staple for our family for years now. It checks all the boxes: easy, quick, delicious, and healthful. Thank you for sharing your skills and talents.

  2. Delicious, very creamy, tasty and satisfying. Thank you for helping us to eat delicious meals and not have that heavy guilty feeling! You have helped so many improve their health. Thank you.

  3. We make this weekly! I’ve started to sub out the potatoes with riced cauliflower to lower the carbs. It is our new favorite adaptation!

  4. Avatar photo
    Zanna Blankenbeckler

    Wonderful soup – thick and creamy. Hard to believe it is low cal and so nutritious. I have made this recipe several times and love it!

  5. I followed the recipe exactly and it was perfect. My husband and I loved it and we’ll definitely make this again.

  6. After reading some of the reviews I did make sure to taste and adjust seasonings (and added an extra clove of garlic. I also didn’t have cheese slices so stuck with cheddar and parmesan. But this soup is delicious!!

  7. I used 5 cups of broccoli, as that was the contents of my frozen bag of florets. Like others, I used the full 4 cups of the package of prepared vegetable stock. Even with these changes, I was able to completely eliminate the flour and still achieve a good smooth consistency. For extra flavor, I used 2 cups of extra sharp cheddar, and eliminated the American cheese. Adding the milk so it boils along with the soup conflicts with many other creamy soup recipes I’ve used, so I held off adding the milk to the end of step 5. Delicious!

  8. Avatar photo
    Jerry Pinewood

    I would rather eat Mozzarella ball syrup than this, I have cut two of my fingers off doing this recipe.

  9. A wonderfully hearty, tasty soup – but there’s no way it comes together in 30 minutes, as the description would leave you to believe (unless you have a sous chef who has prepped all the veggies for you!). Regardless, the final product is definitely worth the hour or so from start to plated/bowled!

  10. Really good recipe (with some extra salt)! I cooked some brown rice and ate it over that for a super filling meal. My 1 year old also loved it 😊.

  11. Good base recipe but the soup is too thick. I ended up using 4 cups of vegetable broth since that is what comes in the container anyway (and adds practically zero calories). I did not blend it since I like the chunky vegetables. I also added some Worcestershire sauce at the end to give it that umami boost that I thought it needed.

  12. A- I enjoyed this as “creamy” healthy alternative and the fresh flavor the day it was made was great. I didn’t enjoy the way it warmed up the next day as much. The texture was off a bit to me.

  13. Avatar photo
    Christine Murphy

    This soup was delicious and so much healthier than traditional broccoli cheddar soup. It was too thick, not sure if that is because of something I did, so next time I’ll use more broth. Children loved it. 

  14. I make this at least once a month for my work lunch meal prep- hits the spot every time! This last time I added green bell peppers and red pepper flakes and it was so good. 

  15. This recipe is definitely ‘kid friendly’.  
    For my husband and I, far too bland.  I’ve made many skinny taste recipes and own the cookbook.   I added Aleppo pepper; paprika, cayenne and cider vinegar. With those additions, I was still missing a pop of flavor.  

  16. I have made this broccoli and cheese soup many times. I would put it into Two- Cup containers and freeze it for myself with no problem. I have done the same thing with your Loaded Potato Soup and Stuffed Pepper Soup ( I kept the rice separate). I loved looking in my freezer for a lunch or dinner for myself and having several soup choices! 
    p.s. With the,  potato soup I kept the bacon and cheese separate, but also in the freezer. 

  17. This is my go to for lunch meal prep. I like my soup chunky so I don’t immersion blend or food process. I hand chop the veggies fine. To get the thickness I boil a small head of cauliflower till soft and drain most of the water and immersion blend it and put in when I add the broccoli. Gives me the thickness and adds even more veggies to this awesome soup! Another skinnytaste recipe winner!

  18. Avatar photo
    Lavette Baroody

    I actually would rather pull out the food processor or Nutrabullet to do my kitchen work than I would use one of these clunky old things. I’ve never actually been able to use one without worrying about grating my fingers or knuckles alongside my food.

  19. This recipe is fantastic! I did seasoned it with a little celery salt, lemon pepper, seasoned salt. Other than that follow the recipe and it is delicious. My husband couldn’t stop telling me how much he loved it. Serve with a little bread or crackers and you have yourself a meal

  20. I made this for my lunches this week and it is truly amazing! I used 1 3/4 Cabot Seriously Sharp cheddar and omitted the American Cheese. I also added about 3/4 tsp of curry powder with the other spices as I do for anything that involves broccoli and cheddar!

  21. Made this recipe last night – I wish we had a volume (cups or grams/lbs) instead of 2 medium potatoes. I used 12 little creamer potatoes but I think it may not have been enough. Loved the idea of blending the onions, carrots, celery and garlic in a chopper (or food processor) — reminded me I should do this more often. Very time saving.
    Taste is okay and comes out a bit like baby foood. Good, but Im not sure we’ll remake.

  22. Absolutely fantastic soup, easy and so flavorful.   Only had full fat sharp cheddar so had to add the calories. Thanks Gina!  

  23. We were going out of town and I had a half a bag of baby carrots, half an onion, a ton of potato’s that were already cooked and broccoli I need to use! This was perfect! I didn’t have milk, but did have half a block of cream cheese that needed to be used, so I subbed that. I didn’t have American cheese or sharp cheddar, but I did have sliced medium cheddar.  It was so good!! 

  24. Is the immersion blender supposed to pure the potatoes? They’re still chunky. They are cooked well and crumble with a fork to the touch!

  25. Made it and it was delicious! Although not a common “add”, I served it with chips for an extra crunch and yuummmmm. 

  26. Yummy! Made with 1 & 3/4 cup cheddar chesse (not low fat) no American cheese .My family really enjoyed it, even caught my husband licking the soup ladle, while cleaning up the kitchen! Will be making again soon.

  27. Avatar photo
    Heather Johnson

    Just made this in the instant pot. Here is what I did: 1) I made the recipe with a few modifications—I omitted the American cheese, used two already baked potatoes that were leftovers in fridge, and increased broth to 4 cups. 2) I used the sauté function to cook onions, garlic, carrots, and celery. (I melted the butter and cooked the veggies in that just like if I did it in a Dutch oven for five minutes.) 3) Once veggies were soft I threw all ingredients in the instant pot EXCEPT Parmesan and shredded cheese. 4) Cooked soup for 6 minutes on high pressure then a natural release for about 20-25 minutes. I tried to do a quick release after five minutes and it just made a mess so I turned the spout back and just let it release naturally. 5) After pressure was released  I opened the pot up and used my immersion blender to Purée the whole thing. THEN I added the two cheeses. They melted instantly. Just had my first cup……DELICIOUS!

    1. Avatar photo
      Teresa Ahrenholtz

      Thanks for this. I was wondering if it could be made in an instant pot. I prefer to make soups in slow cookers or the instant pot. Worked really well!

    2. Yes, thank you! I was about to cook on the stove but my large pots were in the dishwasher which is sooooo slow. Instant pot going now based on your notes!

    1. I froze two leftover portions and it heated up very nicely. The dairy may separate, but comes together when re-heating.

  28. This recipe looks great! Do you think it’s possible to do it without any flour? My boyfriend needs gluten-free but we don’t have any gluten-free flour on hand at the moment.


    1. I used some instant mashed potatoes I had on hand to thicken the soup after cooking down the veggies

  29. It might sound silly but I am in awe of this soup. I made it spontaneously when I found out my sister and brother in law were coming over and I didn’t have enough dinner. It used ingredients we already had and it came together so quickly and tastes great!! 

  30. We love this soup! It is a very forgiving recipe. I sub some frozen cauliflower for one of the potatoes and use a 1lb bag of frozen broccoli to make it easy.  5 stars! 

  31. Avatar photo
    Mary Barchacky

    I made a double batch today. I doubled the milk and used a very good quality aged swiss slices instead of the American cheese. I added some chili flakes too. This soup is FABULOUS! I will definitely be making this again soon! Thank you Gina!

  32. I just made this soup with a few modifications to lower points on green plan. I added an extra celery and carrot stalk, substituted cauliflower for potatoes (about 2 cups) and didn’t use any milk. I also added a bit more broth (used the whole box), used 2 tbsp of parmesan, and only 150grams of shredded cheddar cheese (no American cheese). It it absolutely delicious. I entered everything into my WW app and it’s 5SP on green when divided into 6 servings. My husband loves it too. Will definitely make it again!

  33. Avatar photo
    Roberta Peregrine

    Love this soup! I made it in the instant pot using the saute function for the onions, carrots and celery. Then just put everything except the cheese in and set for six minutes. NR 5 minutes then QR. Added cheese after opening and before using immersion blender. Perfect!

  34. This soup was AMAZING!!! Just made it for dinner – added an extra carrot, celery stalk, onion powder, garlic powder and extra broth. One of my favs.

  35. I didn’t have reduced fat cheddar or American cheese so I used 1 cup full fat cheddar.  It was still delicious and actually has 33 fewer calories per cup.

  36. this soup was so delicious! my wife is sick and really wanted soup so this hit the spot! very easy to make although it did take a little longer for my broccoli to cook then the time in the recipe. also, i realized later that i left the garlic out by accident and it was still really yummy! thanks!!!

  37. I have made this multiple times. This last time I skipped the potato and used cauliflower. I also used the stems of both the cauliflower and broccoli. I had a lot of veggies so I added more stock (better than bouillon – vegetable). Finally I only used lf cheddar but added some Penzy’s Arizona Dreaming and it was FABULOUS!

  38. This is a very forgiving recipe. I substituted powder Ed dry milk and chicken bouillon powder with the appropriate amounts of water for the milk and chicken broth. Also  used about six tiny gold potatoes (unpeeled) and  subbed an 8 oz pkg of shredded 3 cheese blend (sharp cheddar, Colby and Monterey Jack )for the cheddar and American cheese. Still delicious!!

  39. Very good and healthy. I topped the soup in my bowl with fresh squeezed lemon juice. It added a little acid to brighten the flavor. I also used sharp cheddar cheese, and used my stick blender to make the soup creamy. The second time I made it, I only had 1/2 as much broccoli as called for , so used cauliflower for the other half. . It worked great and I couldn’t tell a difference in the taste. 

  40. Yum yum. Great recipe. The weather has turned cold here for a few days and this hit the spot. With all this Covid stuff and stay at home orders, I had to make a modification or two. Used 2% milk instead of fat free, and Colby jack cheese instead of reduced fat cheddar. ….gotta use what you have or what you can find in the stores!  It turned out great. I used my immersion blender to blend up about half. Perfect texture. The thing I love the most about Ginas recipes is she uses normal easy to find ingredients that most everyone has on hand. Nothing weird or artificial. Keep the great recipes coming. 

  41. Incredible soup with a great balance of flavors and textures. I have made this three times; once with vegetable stock which was equally delicious. Other reviewers have added one additional cup of stock but I prefer it thick as it is. I use an immersion blender and get it somewhat smooth, I like to leave some of the vegetable bits. Once I did it with frozen broccoli, added when the potatoes are put in. So good!

  42. At a bit of a loss as to why people are raving about this recipe. Both a friend and I tried making it, but it just tastes of broth. There’s nothing special about the seasoning, because there isn’t any. It’s fine, but wouldn’t do it again.

  43. I made this tonight. Doubled the batch and added two extra cups of vegetable broth based on many of the comments I read here. It turned out great!  I will definitely make this again! 

  44. I made this soup for my family of 4 and they loved it!  6 year olds are tough, but this soup is definitely going on our regular dinner rotation.

    1. Try blending it in your upright blender or food processor if your broccoli is fibrous, it works better than an immersion blender for broccoli and asparagus I find. 

  45. Love this recipe and I’ve made it multiple times! I’ve found that I have to double the amount of liquid however. There is never enough liquid to cover the potatoes while they cook, much less the broccoli. Otherwise great soup!

  46. This soup is hearty, satisfying, and delicious. I don’t use the immersion blender – don’t have one- and love the floating broccoli.  It’s one of our go-to soups. 

  47. This is a little more labor-intensive than I was feeling up to this morning but I’m SO glad I went ahead and made it anyway. Delicious! Now I have leftovers for quick and cozy dinners with a super busy week ahead. 

  48. This is a great recipe, but is much too thick. I made it yesterday and followed the recipe for the amount of liquids, but I would definitely add at least 1 cup more broth next time I make it. Otherwise, it is easy and delicious.

  49. I made this for the second time tonight and added shrimp, because hubby wanted meat. It was delicious both times. I also added a little Tony Chacheres to spice up the shrimp.

  50. Loved this recipe!! I made it vegan by using 1 cup of shredded daiya and two tbsp of nutritional yeast plus 1/2 cup full fat coconut milk and 3/4 light coconut milk (cans). For butter I used earth balance. SUPER delicious😍 thank you for this base recipe.

  51. I skipped the potatoes and it still had a great consistency. So YES you can omit the potatoes to lower the points. Delish as always, Gina

  52. Delish!  I love how I can control the sodium.  Made this for my parents who are in their 80s.  They loved it and I know its 1000 times better than anything they would buy.

  53. Avatar photo
    Melissa Dailey

    I don’t know what I did wrong but my soup was so grainy, it was not good at all.  I had such high hopes!

    1. I made this today and mine was grainy too. I think it was the broccoli stems. I tried using the immersion blender to get them smooth, but they were still there. I used a food mill to get them out, worked great. I will use only the broccoli florets next time.

      1. I’d think the florets would make it grainy. I put my stems in with the potatoes. My florets are taking forever to cook. It’s been 10 minutes COVERED on low and they are still firm. 

    2. I made this last night and the potatoes are what made it grainy. I used russet potatoes and they fell apart once they were cooked. I would remake this without them.

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    Nancy Alexander

    To lower the calories and point value, have you tried using cauliflower instead of, or in addition to, the potatoes? Your potato soup made with cauliflower is fabulous, so I wonder if it would give the same delicious results in this recipe and also lower points. Thanks!

  55. This is one of my favorite soups! The recipe is so easy! My family loves this soup with crusty French bread! You will love this soup too!

  56. Avatar photo
    Jennifer Woelkers

    This is a restaurant-quality soup! I added a dash of cayenne pepper with the cheddar cheese to give it a kick. It also heated up perfectly the next day!

    1. This is one of my favorite soups! The recipe is so easy! My family loves this soup with crusty French bread! You will love this soup too!

  57. Avatar photo
    Roshni Parate

    I love soup! I always looking for a new way to enjoy new soup recipes. Thank you so much for sharing great details. Must try!

  58. Oh. My. Goodness. I don’t usually leave reviews, but this one deserves it. I made this ahead for dinner tonight, and I am counting down the minutes until it’s time to eat. It’s the best broccoli cheese soup I have every tasted! I opted not to blend it at the end because the soup was plenty thick already and I like the chunks of broccoli in it.

  59. I made this because I had all of the ingredients on hand and they needed to be used up. The soup was great!

  60. Avatar photo
    Virginia Cowie

    Very good! I used one 32 oz carton of vegetable broth, no milk, and only 1 Tbsp of flour. because I don’t like it that thick. After using the immersion blender and adding the sharp cheddar cheese it was plenty thick for me. Left out onions as I can’t eat them. Can’t stand American cheese so didn’t use that. Loved the added taste of the Parmesan! Will be making again. VERY tasty!

  61. Frozen chopped broccoli is by far the best and easiest to use in this recipe. For this recipe, I use about half of a one lb. bag.

  62. I’m curious, I don’t have the 2% American cheese, will it change the texture or taste of the soup if I omit it?  

  63. Making this for the second time this month 🙂 I went with one huge sweet potato instead of two medium white potatoes. Trying it in the IP this time as mentioned above. We love t his soup!!

    1. No problem, Vanessa. You can just chop them by hand. Food processor just makes life easier 🙂

  64. As a Skinny Taste newbie, I wanted to let you know the 3-4 recipes I’ve made have all been huge hits, including this last night. Hands down my favorite broccoli cheese soup. 

    1. Can anyone tell me how many servings there are, with the 1 1/3c recommended serving size? I would like to possibly “tweak” it a bit to lower the points, but don’t know how many servings to put into the WW recipe builder.

  65. Super yummy!  My son has a dairy allergy so we just thickened this up with a little extra flour and potatoes.  It was delicious!  The cheese and milk really wasn’t missed so bonus for less calories!  

  66. Avatar photo
    Lindy Suarez

    OMG!   I made this tonight and it turned out SO well.  I used vegetarian broth and 2% fairlife milk as it has more protein and less sugar but other than that stuck to the recipe.  Can’t wait for lunch tomorrow!  

  67. I would love to decrease the carbs just a little. Thinking of trying half cauliflower, half potato. Has anyone tried that?

    1. Avatar photo
      Cecilia Hartley

      That’s exactly what I did this past weekend when I made it. I used 1 potato and 1 cup of cauliflower. I added the cauliflower later when I added the broccoli. The soup was delicious!

  68. Question? You have been using pureed cauliflower a lot lately to thicken soups. Do you think that would work in this recipe as opposed to the potatoes? It would certainly make it healthier and lower in calories and WW points.

  69. Can you make this in an instant pot? I’ve made your recipe the traditional way and it was delicious, just wondering if the instant pot is an option. Thanks!

    1. Avatar photo
      Alisha Mosher

      I wanted to know the same thing! I’m going to look up an insta pot recipe and convert to her ingredients.

  70. What do you mean by cheese slices? Would this be something from the deli or just like Kraft slices for sandwiches.  I didn’t see slices pictured in your ingredients 

      1. Amazing soup, comes together quickly and full of flavor. Will try cauliflower soon instead of potatoes.

    1. My family and I LOVE, LOVE, LOVE this soup exactly as it’s written!! I don’t have an Immersion blender, soI just take a cup and put it in the blender on puree for a few seconds. I ordered an Immersion blender today! I serve it w a loaf of bread or biscuits. YUM!!!

  71. Quite good except I had to add another cup of broth to thin it out a bit. I also put it in the blender at the end. It was sooo good!

  72. Great, easy recipe! The potatoes and the blending really add body without it feeling heavy. For the milk, I used Trader joe’s unflavored coconut creamer plus a little water because my husband drank the milk in the fridge and that’s all we had left 😛
    It still turned out delicious and comforting. A keeper!

  73. Funny, I was in the mood for brocolli soup at 11:00 last night and made something very similar. Large bag (5 cups) frozen winter blend (cauli/broccoli mix) simmered with some chopped onion and a little garlic in 2 c chic broth. Used immersion blender when softened, Added 1/2 c low fat milk & 1/2 c low fat shredded cheddar & nutmeg to taste. Quick, easy & delish! I will definitely try your recipe!

  74. My hubby just raved and raved about this soup.  I could not find low-fat American cheese in the deli, so I used 1.5 oz of a Smokey gruyere, as I had it on had.  I bumped the broth to 3 cups to get the soup to 8 cups.  I used 20 oz of potato.  For those adjustments, I got 6 SP for 1 cup for Weight Watchers. 

  75. Hi! Question about the amount of cheddar cheese… if I’m using a block of cheddar and shredding it myself, do I shred enough to fit into a cup and a half? I can never figure out the cheese ratios!?! 

  76. I’ve made this twice in less than two weeks and it’s been such a hit. Simple ingredients and easy to make, and it tastes better than any broccoli cheese soup I’ve had in restaurants! I’ve been following your site for a while, own all three cookbooks, and I hardly ever make any recipes that aren’t from SkinnyTaste. Thank you, Gina!

  77. Hi Gina! This soup has become a family fave…especially for my 7 year old son who’s usually a very picky eater! He absolutely loves this soup and has now requested it for his birthday meal 3 years in a row! I was just wondering if you have an Instant Pot version of this recipe…my 3 boys keep me busy so a quicker version would be awesome!! Thanks!! 🙂

  78. Oh my word! This soup is incredible! I had some leftover broccoli, carrots, and potatoes from another dinner I cooked earlier in the week. I didn’t want them to go to waste, so I thought, “Soup would be great!” I came across your recipe and it did not disappoint. 

  79. Made this for my 78-year-old dad today and he absolutely loved it! He kept saying how good it was, which he doesn’t usually do. I followed the recipe exactly.

  80. This soup was amazing! Like many others, I too left out the American Cheese slices. In my opinion this recipe didn’t need it. I will make one other adjustment next time, however. I will run my immersion blender through the soup BEFORE I add the cheese at the end. I had a little bit of a tough time getting the cheese off of the blender! ?

  81. Love this recipe. I use sweet potatoes instead of white.
    Delish! My children, family and guests have LOVED this dish!  

  82. By far one of my most beloved recipes. Everyone that tries it wants another bowl! Absolutely perfect. Thanks, Gina

  83. Absolutely delicious! Well worth the time dicing and chopping. I hope to eat it this week for lunch, if my husband leaves me any!

  84. Avatar photo
    Barbara Scherer

    Made this today but had to use a lot more chicken broth to smooth it out othrwise way too thick…otherwise really good

  85. Is this soup best the day you make it (because of the dairy) or does it get better the 2nd and 3rd day? Thanks-I’m making it for tomorrow.

  86. I just realized today that just about everything I make is a Skinnytaste recipe, either from the website or your 2 cookbooks – I can’t wait for the new one! This soup is always a family favorite. When 2 teens and a picky husband like it, there is nothing more to say. Thank you Gina !

  87. Avatar photo
    Shirley Devlin

    I was in a hurry, so I through everything except the milk, flour and cheese into my Instant Pot for 15 minutes. Then I pureed it and stirred in the rest. It was VERY GOOD.

  88. This soup is so easy to make, and SOOOO delicious! It is hard to stop at one serving. I will definitely be making this again soon.