"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Potato Broccoli Cheese Soup Recipe

  Tried it? Rate this Recipe:


This recipe for Potato Broccoli Cheese Soup, by , is from The McElyea Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Anne Woody


1 large can (49 oz) Chicken Broth (I use Swanson's)
6 or so potatoes, cubed
3 cups fresh broccoli, chopped (or 1 lb. bag frozen broccoli)
1 lb. Velvetta cheese, cubed
2 medium onions, chopped
1 can Carnation evaporated milk
2 tbsp. dried parsley
salt and pepper to taste
cup flour or corn starch
⅔ cup water

Cover and cook broth, potatoes, and onions until potatoes are tender (20 - 30 minutes).

Add broccoli, cheese, and parsley and simmer on low, uncovered, another 20 - 30 minutes. Stir often.

Add salt and pepper to taste.

Mix cup flour or cornstarch with ⅔ cup water. Pour into soup and stir as it thickens.

Stir in evaporated milk.


Personal Notes:
Personal Notes:
This is a very rich soup which serves as a meal, accompanied with bread of your choice.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!