Cooking with Courtney – Potato Broccoli Soup

By Courtney McEwen 

Winter is soup season. Vegetables, proteins, starches, soups don’t discriminate. Ladle after ladle, there’s something so comforting about a simmering pot on the stove. From my crew to yours, here’s one of our favorites. May your bowls be full, your crackers be crunchy, and your hearts be happy!

Potato Broccoli Soup


1/4 cup onion, chopped

1/3 cup celery, chopped

2 tablespoons butter

1/4 cup flour

4 cups diced potatoes, rinsed and peeled

2 cups broccoli florets, slightly steamed

3 cups chicken broth

1 1/2 cup mozzarella cheese, grated

2 cups whole milk

1/4 teaspoon paprika

Salt & pepper to taste



Melt butter in pot, over medium heat. Saute onions and celery until tender. Add flour and spices to pot, stir until combined. Add the broth and milk, followed by the potatoes and bring to a boil. Keep stirring until it thickens. Reduce heat to medium low, cover and cook for another 10-15 minutes until potatoes are tender. Use potato masher to break down some, not all, of the potatoes (I mash approximately 11 times…or 12…or…). Feel free to skip this step if you want larger potato pieces. Add steamed broccoli and cheese to the pot. Stir and continue cooking over low heat until cheese is melted. Serve warm with crackers and top with a little extra cheese…just because you can. It’s a pot of creamy goodness even the kids will enjoy!