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Cream of Broccoli Soup

Thick broccoli and potato soup subtly spiced with nutmeg and finished with grated cheese.

Prep- 30 min. Cook- 40 min. Yield: 54, one-cup servings
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1  pch Potato PearlsĀ® Premium Nature's Own Mashed Potatoes
8  oz Butter
5  cup Onions, chopped
4  lb Broccoli, chopped, frozen
5  qt Water
1/2  cup Vegetable or chicken base
1  tsp Nutmeg, ground
1  tsp White pepper, ground
1  gal Whole milk
1 1/2  lb Monterey Jack cheese, shredded (about 6 cups)
1  lb Cheddar cheese, shredded (about 4 cups)


  1. Melt butter in a large soup pot over medium heat, add onions and cook, stirring frequently, until soft, about 10 min.
  2. Stir in broccoli, water, and chicken base, blend with an immersion blender until smooth, heat to a boil, stirring occasionally. Whisk in Potato PearlsĀ® Premium Nature's Own Mashed Potatoes, nutmeg, and white pepper. Cook until smooth, about 5 min.
  3. Whisk in milk. Heat soup, stirring frequently, without boiling*, and gradually stir in cheese until melted. Remove from heat. Transfer to steamtable and serve.
  4. *TIP: Important that you do not boil soup after adding the milk.
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