Potato Cheddar Soup with Broccoli & Cauliflower

I always wondered why this wasn’t more of a thing. I mean you usually have either potato soup or broccoli soup. Rarely do you find them together. Plus no cauliflower? Well I fixed that. I hope you enjoy.


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What you need:

  • 5 TBS butter
  • 6 TBS flower
  • 3 C 2% milk
  • 1 C half & half
  • 2 oz cream cheese
  • 3 C broccoli florets
  • 2 C cauliflower florets
  • 4 large potatoes (cubed)
  • 2 tsp fresh parsley (finely chopped, my Ninja Express Chopper worked great for this)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 2 C shredded cheddar cheese

What to do:

  1. Melt butter in a large pan over medium heat. Whisk in the flower until it becomes clumpy.
  2. Whisk in milk and half & half. Cook over medium-low heat for 15-20 minutes, until thickened.
  3. Place the potatoes, broccoli, cauliflower, and parsley in crock pot.
  4. Once the milk mixture thickens add it to the crock pot, along with the salt, pepper, garlic powder, and cream cheese.
  5. Stir well.
  6. Cook on high for 4 hours.
  7. Stir in the cheese until it is all melted.
  8. Using a potato masher, lightly mash the potatoes.

This soup is great for a chilly day!!!

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