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    Cheesy Broccoli Potato Soup

    Source of Recipe

    Fluffy's Kitchen

    Recipe Introduction

    This recipe was originally on the back of a package of dry/dehydrated hashbrowns. I've fine-tuned it over the years to suit our tastes, and it's always a favorite with my family. My daughter says it tastes just like the broccoli soup at the Big Boy restaurants, but theirs doesn't have potatoes in it! @@

    List of Ingredients

    2 green onions, sliced (or 1/4 cup of chopped onion)
    2 stalks of celery, sliced (leaves too)
    1 T butter
    1 T olive oil
    2 boxes of dried/dehydrated hashbrown potatoes (Betty Crocker makes these, you'll find them in the aisle where the other boxed potatoes are)
    2 quarts (boxed or canned) of chicken broth
    1 20-oz bag of frozen chopped broccoli
    12 0z of Velveeta cheese, diced (or in some areas, it's available shredded in packages)
    seasoning salt, to taste
    black pepper, to taste


    In a large stock pot, saute the onion and celery in the butter and oil. Add the chicken broth and dried potatoes; bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add the frozen broccoli, simmer for another 10-15 minutes, until the broccoli is cooked to your preference (some people like it "al dente," some prefer it softer.)

    Keep the heat on the lowest setting and add the Velveeta along with salt and pepper to taste. Stir until the cheese has melted, then remove from the heat.

    As it sits, this soup is known to thicken up because the potatoes continue to absorb the liquid. When reheating leftovers, you can add some milk, water, or additional chicken broth to thin it down as desired.




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