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This broccoli soup is so quick, easy and yummy. The ingredients base is good ole comfort food and the broccoli can be substituted for other veges and meat too. Yum!

Cream of {wonderful} Broccoli Soup... My easy go to recipe!

The creamy base is versatile for this soup so you can really play with additional ingredients according to your taste.This soup is particularly good with cauliflower and thin shaved meats such as Buddig™ added. Additions and or substitutions include: Cauliflower, peas & carrots, corn, diced soft potatoes, ham, bacon, shaved meats cut up, or whatever sounds good to you! Its very easy to make and the potato/cream cheese combo help give it a nice "comfort food" feeling! I love to pick up bread bowls from a local bakery nearby for this meal. This soup is divine in a sourdough bowl also!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 -6 servings


  • 1 large head of broccoli or desired amount
  • 2 cups + Potato Flakes
  • 1 10.4 oz can of cream of mushroom soup
  • 1 8 oz pkg cream cheese softened and cut into small bits
  • 1 cup + cheddar cheese or cheese of choice
  • Season to taste if you wish: Salt & Pepper mustard, worchestire sauce
  • in Bread bowls to serve if desired


  1. Cut and clean broccoli head using mostly the tips getting about 4 cups. Cover the broccoli in about 6 cups of water in large pot and cook over medium heat for 5-10 minutes until broccoli is tender and can be easily cut into. While stirring, gradually add potato flakes to desired soup consistency. I like mine thick so I add more. (you can always add more water if it is too thick) Add in remaining ingredients. (soup, cream cheese, cheddar) Continue to simmer over medium heat stirring frequently until cheese is blended and melted, about 10-15 minutes. You can, and will likely want to add water or potato flakes to get desired consistency as you wish.Taste and season as you wish if desired.