5-Minute Easy Cheesy Broccoli Baked Potato Soup and a New-Found Love of Frozen Peas. Plus a Special Announcement!

Cheesy Broccoli and Baked Potato Soup
Basically a cheese sauce and broccoli topped baked potato, but in soup form. Yum!

I’m sure that you’ve noticed that I haven’t posted a new recipe in a few weeks, right? Well, that’s because I…gave birth! To the most perfect little girl the DH and I could ever have imagined! At 7 lbs and 4 oz (ish. I’m too tired to properly calculate the conversion from kg to lbs), with a head full of hair and (so far) blue eyes, she’s keeping us on our toes! But, we still need to eat. So, I pulled out some of the Easy Cheesy Broccoli Baked Potato Soup that I made during the last week of pregnancy. So easy. So cheesy. Basically a broccoli and cheese topped baked potato, but in soup form. And ready in 5 minutes. Are you hungry yet?

You use baked potatoes in this recipe (which I nuked in the microwave because I don’t have time to wait for them to cook in the oven. My beloved newborn is a time suck!)  as well as cheese sauce and cooked broccoli (I defrosted from frozen) and toss it together with a couple of other items, then blend it all, and voila, dinner (or lunch!) is served! Easy, yes?

The reason that I say it only takes 5 minutes to make, if that I assume you have a batch of leftover homemade cheese sauce lying around your kitchen. If not, just whip up one from my recipe here (or dump in cheez whiz or something. Sometimes eating something not super-healthy is better than eating nothing. Like when you have a newborn). Homemade cheese sauce is really easy to make though. It’s basically a roux with cheese and extra milk. Like I said, check out my recipe here.

Now, let’s get this soup train on the road!

Easy Cheesy Broccoli Baked Potato Soup

Easy Cheesy Broccoli Baked Potato Soup
Leftovers transform into a hearty soup with this dish, perfect for lunch, dinner, or freezer!

Ingredients

  • 2 potatoes, large
  • 2 c. cheese sauce (homemade is best)
  • 1 1/4 c. broccoli, cooked
  • 2 c. chicken boullion (vegetarian)
  • pepper, to taste
  • cheddar cheese, grated optional, as topping

Instructions

1.     Bake (washed) potatoes in microwave.

2.     While potatoes are baking, place all remaining ingredients in a large soup pot and simmer.

3.     Once potatoes are baked, add to soup pot, skins and all.

4.     Using an immersion blender, blend to desired consistency.

5.     Serve with a sprinkle of grated cheese on top!

Nutrition Information:

Yield:

4

Serving Size:

1 1/2 c.

Amount Per Serving: Calories: 555 Total Fat: 28g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 107mg Sodium: 1292mg Carbohydrates: 44g Fiber: 6g Sugar: 3g Protein: 31g

Oh, and I nearly forgot to tell you about my newfound love of frozen peas! Well, I’m sure any new mom would be happy to tell you how useful they are. For sitting on. Just keeping it real, folks! (Seriously though? LOVING the frozen peas! Not too tmi, I hope?)

And on that note, I’m off to check on my daughter (eeeek! I have a daughter!) and hopefully grab a nap. Laters, all!

Next Post: I have a recipe for Alphabet Soup that can be tossed together easily, is hearty, and even got the nod of approval from the soup-tired DH! When will I post it? Well, take that up with Little Miss Poopy-pants. She now runs the roost around here.

10 thoughts on “5-Minute Easy Cheesy Broccoli Baked Potato Soup and a New-Found Love of Frozen Peas. Plus a Special Announcement!

  1. Nisha

    Congratulations, Margaret! Welcome to parenthood. Raising a girl is great fun. Now that my big one is grown up she is becoming a friend. After the whiny years you’ll have much to look forward to. 🙂

    Reply
  2. Janice Maiolatesi


    Congratulations on your new precious gift. Wishing Mom & baby the best of health and yes little ones have a way of taking your sleep and energy but thanks for taking the time to share this delicious soup with us. God bless

    Reply
  3. Becky

    I’m glad you are feeling well enough to post. You are right—you still have to eat, and this soup sounds great. You are also smart to enjoy the moment–before long, your daughter will be slurping down this soup with you:)

    Reply
  4. Jeannie

    I was thinking about trying this recipe on hubby; however, I just walked into the kitchen and he has already eaten the cooling potato and broccoli. I should never let him in that kitchen without supervision again.

    When are the baby food posts coming? Joking! Don’t think I am rushing you. Spend every free minute you can with your little girl. They grow up so fast.

    Jeannie@GetMeToTheCountry

    Reply
    1. Margaret Post author

      Your husband sounds like my husband! I’m always finding things that I’ve set aside for a recipe, disappeared. Ah well, it’s a good thing to have food so readily available!

      I’ve actually thought about baby food posts! But I’m working through a blogging program that makes me think about my ‘avatar’ (essentially, my goal audience), and I wonder if that’s something that would appeal to them. I also wonder whether my avatar is different from my current readership. I *also* also wonder if I will ever sleep again, but I guess there’s plenty of time for that once my baby is grown!

      Reply
  5. Pingback: Easy Tex-Mex Potato Wedges & Why I Ran Out of Potatoes - Approaching Food

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