Broccoli Potato Cheese Soup

Broccoli Potato Cheese Soup

Credit: Marika’s Kitchen


  • 1/3 cup olive or avocado oil
  • 1 Onion (2 cups) Onion diced
  • 3 cloves Garlic minced
  • 8 stalks Celery (4 cups) diced
  • 6 Carrots (3 cups) diced
  • ½ Green Pepper chopped/minced
  • ½ Red Pepper chopped/minced
  • 2 Tbsp. Spike Seasoning
  • 11 cups water
  • 2 tsp. Salt
  • 8 Ounces Cream Cheese softened
  • 6 Medium Potatoes (7 cups diced)
  • 8 Cups Broccoli Florets
  • Broccoli Stems (peeled and diced)


  • Jack Cheese shredded
  • Green Onions Chopped


  1. Sauté 2 cups diced onions and minced garlic in 1/3 cup oil adding carrots, celery and diced red and green peppers for 10 to 15 minutes.
  2. Season sautéing vegetables with 1 Tbsp. Spike and 2 Tsp. salt stirring as needed.
  3. Add 8 cups water and bring soup to boil and reduce to simmer.
  4. Add 7 ½ cups diced potatoes and simmer for approximately 15 minutes.
  5. Heat 3 cups of water and 8 ounces of cream cheese and when cream cheese is warmed through and softened, whisk together till smooth. Add cream cheese water, 1 Tbsp. Spike to soup and continue simmering until potatoes are cooked through.
  6. Add Broccoli flowerets and diced stems and stir into soup. Simmer no more than five or so more minutes. Broccoli softens very quickly. A little crunch in the broccoli is preferred to overcooked.
  7. Garnish each bowl of soup with a sprinkle of grated jack cheese and chopped green onions/chives.
  8. ENJOY!!!

3 thoughts on “Broccoli Potato Cheese Soup

  1. Going to make this tomorrow! Can’t wait – It’s been too long! Thanks for sharing this recipe with me wayyyy back in the day Marika, it’s a winner! <3

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