LOADED BROCCOLI-CHEESE POTATO CHOWDER
For anyone who loves baked potatoes or broccoli cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Time 6h25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.
Nutrition Facts : Calories 386 calories, Fat 23g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 921mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
BROCCOLI CHEESE CHOWDER
There aren't that many recipes posted for broccoli cheese soup, and being one of my favourite comfort soups, I thought I would share mine. I like to sprinkle red pepper and put a small swirl of cream on top when I serve it.
Provided by ChefDebs
Categories Chowders
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove florets from broccoli head.
- Cook florets in 4 cups water for 4 minutes, drain the florets, reserving the cooking water. Set florets aside for later. Chop broccoli stalk into small cubes.
- Melt butter in a large heavy saucepan.
- Add potatoes, onions and broccoli stalk, and saute for 10 minutes or until onion is soft.
- Add cumin and flour and cook for 1 minute, stirring constantly.
- Add 3 cups of the reserved floret cooking water and the bouillon cubes, and simmer for 20 minutes, stirring occasionally until broccoli stalks are tender.
- Stir in cream and cheese.
- Season with salt and pepper.
- Puree the soup in a blender until smooth ( Be Careful if doing this while HOT).
- Add the florets to the blender and pulse once, (this give the soup a nice green florety colour without totally destroying the florets).
- Taste and season again if necessary.
- Heat through before serving.
Nutrition Facts : Calories 293.8, Fat 17.4, SaturatedFat 10.7, Cholesterol 51.2, Sodium 501.4, Carbohydrate 24.1, Fiber 4.4, Sugar 3.7, Protein 12.8
GOLDEN CHEESE/BROCCOLI CHOWDER
This chowder is a wonderful warmer-upper on a rainy afternoon. For a quick and delicious variation, spoon chowder into a split baked potato! I like all types of cooking, especially baking pies. I'm a volunteer at our local hospital. When at home, I enjoy reading, biking and hiking.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In large saucepan, combine the water, carrots, celery and onion. Bring to a boil; reduce heat. Cover and simmer for 5 minutes or until crisp-tender. Add broccoli; cook, uncovered, until broccoli is crisp-tender. , Meanwhile, melt butter in large saucepan; stir in the flour, salt and pepper and milk until smooth. Bring to a boil. Cook and stir for 2 minutes or until mixture is thickened. Add pepper sauce if desired. Stir in the cheese; cook and stir until melted. Add the ham and undrained vegetables; stir until blended.
Nutrition Facts :
BROCCOLI CHOWDER WITH CHEDDAR TOASTS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Cook the bacon in the butter in a medium saucepan over low heat until it renders slightly, about 2 minutes. Add the onion, garlic and celery seed and cook until soft, about 4 minutes. Scatter the flour over the mixture and stir to coat. Gradually add the broth and the milk, whisking until smooth.
- Add the potatoes and sliced broccoli stem; increase the heat to medium and simmer, covered, until slightly softened, about 5 minutes. Add the broccoli florets and season with 1/2 teaspoon salt. Continue cooking, uncovered, at a rapid simmer until the vegetables are tender, about 5 minutes; season with salt and pepper.
- Meanwhile, position a rack in the upper part of the oven and preheat the broiler to high. Spread the mustard on each piece of baguette and top with a cheddar slice. Place on a baking sheet and broil until the cheese melts; serve with the soup.
BROCCOLI CHEESE SOUP
For hearty and cheesy comfort food, reach for Ree Drummond's Broccoli Cheese Soup recipe from The Pioneer Woman on Food Network.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
- Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
- Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.
THE BEST BROCCOLI-CHEDDAR SOUP
This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
- Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
- Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
- Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.
BROCCOLI-CHEDDAR SOUP
You can't help but feel good eating broccoli and cheddar soup with its reassuringly familiar flavors and rich, indulgent texture. Happily, this recipe will leave you feeling good afterward too, energized and satisfied instead of overstuffed.
Provided by Ellie Krieger
Categories appetizer
Yield Serves 4 (serving size 1 1/2 cups)
Number Of Ingredients 11
Steps:
- Heat the oil in a soup pot over medium heat. Add the onion and cook, stirring, until softened and translucent, about 4 minutes. Add the garlic and nutmeg and cook for 30 seconds. Add the broccoli and chicken broth and bring the mixture to a boil. Reduce the heat to medium low and cook until the broccoli is tender, about 5 minutes. Remove from the heat and allow to cool slightly, about 15 minutes.
- Meanwhile, in a small saucepan, whisk together the milk and flour until the flour dissolves. Heat the mixture over medium-high heat, stirring constantly, and bring to a gentle boil. Reduce the heat to medium low and cook, stirring occasionally, until the mixture has thickened, about 3 minutes. Add one cup of the cheese and cook, stirring, until melted, 2 minutes more. Remove from the heat and cover to keep warm.
- Working with about 1 cup at a time, puree the broccoli mixture in a blender until it is mostly smooth but still has some chunks, and then transfer it to another pot. (Alternatively, you can use an immersion blender.) Stir the cheese mixture into the broccoli puree, season with salt and black pepper to taste, and cook over medium-low heat until warmed through, 3 to 5 minutes more. Serve garnished with the remaining cheese.
- Excellent source of Calcium, Folate, Iodine, Phosphorus, Potassium, Protein, Riboflavin, Vitamin A, Vitamin C, Vitamin K
- Good source of Copper, Fiber, Iron, Magnesium, Manganese, Molybdenum, Pantothenic Acid, Selenium, Niacin, Thiamin, Vitamin B6, Vitamin B12, Vitamin D, Zinc
- BEFORE:
- 700 CAL.
- Sat. Fat 36g, Chol. 170mg
- Fiber 3g, Sodium 1440mg
- AFTER:
- 320 CAL.
- Sat. Fat 9g, Chol. 45mg
- Fiber 4g, Sodium 660mg
BROCCOLI CHEESE SOUP
This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Provided by Karin Christian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g
COPYCAT PANERA® BROCCOLI CHEDDAR SOUP
My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!
Provided by gildawen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
- Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
- Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g
CHEESEBURGER BROCCOLI CHOWDER
I got this out of a Country Ground Beef cookbook, I think. I love to make this on a cold winter day!
Provided by bonjovi4ever
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef with onion and green pepper until the beef is browned and vegetables are tender; drain.
- Stir in soup, milk and Worcestershire sauce. Add broccoli and potatoes.
- Bring to a boil, reduce heat and simmer, covered about 30 mins or until potatoes are tender.
- Great with a little cheese shredded on top!
Nutrition Facts : Calories 451.8, Fat 26.6, SaturatedFat 12.6, Cholesterol 106.8, Sodium 724, Carbohydrate 23.8, Fiber 2.8, Sugar 2.5, Protein 29.1
MOM'S BROCCOLI CHEESE SOUP
Mom's broccoli cheese soup is my favorite! My mother has been making this soup for years. It is the only way I can get my son to eat broccoli!
Provided by stelleluna
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Bring chicken broth to a simmer in a large pot. Add both heads of broccoli and carrots to the simmering stock; simmer for 5 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add onion and saute until softened, about 5 minutes. Stir in flour, 1 tablespoon at a time. Cook and stir until a golden roux forms, about 2 minutes. Slowly add milk, 1/2 cup at a time, stirring continuously. Bring to a boil and cook until a thickened gravy forms, about 2 minutes.
- Slowly pour onion gravy into the broccoli mixture, stirring continuously. Bring to a simmer. Stir in processed cheese food. Simmer, stirring often, until cheese melts, about 5 minutes. Do not let the soup come to a boil or the cheese could separate.
Nutrition Facts : Calories 291.2 calories, Carbohydrate 21.4 g, Cholesterol 56.5 mg, Fat 18.8 g, Fiber 3.4 g, Protein 11.1 g, SaturatedFat 11.2 g, Sodium 1261.5 mg, Sugar 9 g
BROCCOLI CHOWDER
Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
- Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
- Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
Nutrition Facts : Calories 198.6, Carbohydrate 22.1 g, Cholesterol 25.7 mg, Fat 1/2, Fiber 2.0 g, Protein 10.8 g, SaturatedFat 5.0 g, ServingSize 1 Serving, Sodium 732.2 mg, Sugar 4.9 g, TransFat 0 g
GREG'S BROCCOLI CHOWDER SOUP WITH FISH
My friend Greg would invite the gang over for a bowl of this quick and delicious soup which I am told came from another friend who found it in a Campbell Recipe Book.
Provided by karen in tbay
Categories Chowders
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine, add celery, onion and garlic. Cook til soft.
- Add rest of ingredients and heat to boil, reduce temp and cook til fish is done. Enjoy.
Nutrition Facts : Calories 241.2, Fat 17.2, SaturatedFat 5.4, Cholesterol 22.8, Sodium 646.3, Carbohydrate 16.4, Fiber 1.1, Sugar 2.8, Protein 6.5
BROCCOLI, RED PEPPER, AND CHEDDAR CHOWDER
Steps:
- Discard tough lower third of broccoli stem. Peel remaining stem and finely chop. Cut remaining broccoli into very small (1-inch) florets. Cook florets in a large pot of boiling salted water until just tender, 2 to 3 minutes. Transfer with a slotted spoon to a bowl of ice water to stop cooking, then drain. Reserve 3 cups cooking water for chowder.
- Peel potato and cut into 1/2-inch cubes. Cook potato, onion, bell pepper, broccoli stems, and garlic in butter in a 3- to 4-quart heavy pot over moderate heat, stirring occasionally, until onion is softened, 8 to 10 minutes. Add cumin, salt, pepper, and mustard and cook, stirring, 1 minute. Add flour and cook, stirring, 2 minutes. Add reserved cooking water and simmer (partially covered), stirring occasionally, until potatoes are tender, about 10 minutes. Stir in cream and cheese and cook, stirring, until cheese is melted, then season with salt and pepper.
- Purée about 2 cups of chowder in a blender until smooth (use caution when blending hot liquids) and return to pot. Add florets and cook over moderate heat, stirring occasionally, until heated through, about 2 minutes.
BROCCOLI CHOWDER
Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
CHEESEBURGER BROCCOLI CHOWDER
I invented this soup accidentally! Actually, it came about when I was new to cooking, and didn't know that "chowder" was a kind of soup-so I made mashed potatoes to go with the dish I was making. We ended up dunking our mashed potatoes into the soup as "gravy"-and it was delicious!-Karen Davies, Wanipigow, Manitoba
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 4 servings (1 qt).
Number Of Ingredients 8
Steps:
- In a large saucepan, cook beef with onion and green pepper until the beef is no longer pink, 5-7 minutes; crumble beef; drain. Stir in soup, milk and Worcestershire sauce. Add broccoli and potatoes. Bring to a boil, reduce heat and simmer, covered, until potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 243 calories, Fat 11g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 602mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 3g fiber), Protein 14g protein.
SWISS 'N' CHEDDAR BROCCOLI SOUP
With two varieties of cheese-Swiss and cheddar-this soup is doubly delicious! I'm sure it will become a favorite in your home.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.
Nutrition Facts : Calories 217 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 744mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.
ROASTED BROCCOLI-CHEESE SOUP
My son Jake made this soup with me and he created his own magic touch. Enjoy this soup that is hearty with fresh roasted broccoli and creamy garlic flavors. Serve in warm, baked bread bowls!
Provided by Barb
Categories Broccoli Soup
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with a silicone mat.
- Toss broccoli and olive oil together in a bowl. Transfer to the prepared baking pan. Sprinkle 1/2 of the minced garlic over top.
- Roast in the oven until broccoli is tender, 15 to 20 minutes, tossing occasionally.
- Meanwhile, combine remaining garlic and onions in a food processor; pulse until onion is chopped. Change to the shredding disc and grate carrots into the bowl.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion-carrot mixture to the skillet and saute until tender, 5 to 7 minutes. Remove to a plate.
- Add remaining 4 tablespoons butter to the same skillet. When melted, slowly stir in flour. Slowly stir in half-and-half, then stir in chicken broth. Simmer until thickened, 10 to 15 minutes.
- Slowly drop in Cheddar cheese; add cooked vegetables and roasted broccoli; simmer for 5 minutes.
Nutrition Facts : Calories 636.9 calories, Carbohydrate 24.8 g, Cholesterol 145.3 mg, Fat 51.2 g, Fiber 3.7 g, Protein 22.2 g, SaturatedFat 30.2 g, Sodium 1130.6 mg, Sugar 5.4 g
More about "broccoli cheese chowder soup recipes"
BROCCOLI-CHEESE CHOWDER RECIPE | EATINGWELL
From eatingwell.com
Ratings 26Calories 199 per servingCategory Healthy Broccoli Recipes
- Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery; cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic; cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne; cook, stirring often, for 2 minutes.
- Add broth and broccoli stems; bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets; simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash; return to the pan.
- Stir in Cheddar and sour cream; cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.
BROCCOLI & POTATO CHEESE SOUP - THERESCIPES.INFO
From therecipes.info
BROCCOLI CHEDDAR SOUP WITH POTATOES - BELLE OF THE KITCHEN
From belleofthekitchen.com
BEST EASY BROCCOLI CHEESE SOUP - MAMA LOVES FOOD
From mamalovesfood.com
BROCCOLI CHEDDAR SOUP - SUGAR SPUN RUN
From sugarspunrun.com
THE BEST BROCCOLI CHEESE SOUP (BETTER-THAN-PANERA …
From averiecooks.com
BROCCOLI CAULIFLOWER CHOWDER - BITES OF FLAVOR
From bitesofflavor.com
BROCCOLI CHEDDAR SOUP RECIPE- READY IN 20 MINUTES! - KYLEE COOKS
From kyleecooks.com
SPICY BROCCOLI CHEESE SOUP | LOW CARB, GLUTEN-FREE
From healthy-delicious.com
BROCCOLI-CHEDDAR-CHICKEN CHOWDER RECIPE | EATINGWELL
From eatingwell.com
BROCCOLI CHEESE CHOWDER SOUP - LACTO OVO VEGETARIAN RECIPES
From fooddiez.com
SOUTHWEST BROCCOLI QUESO CHOWDER - SOUPADDICT
From soupaddict.com
OUR FAVORITE BROCCOLI CHEDDAR SOUP - INSPIRED TASTE
From inspiredtaste.net
CREAMY VEGETABLE SOUP - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
DUTCH OVEN BROCCOLI CHEESE CHOWDER
From dutchovendaddy.com
DECADENT BROCCOLI CHEESE CHOWDER RECIPE - G-FREE FOODIE
From gfreefoodie.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
CHEDDAR BROCCOLI POTATO SOUP - COOKING CLASSY
From cookingclassy.com
BROCCOLI CHOWDER SOUP RECIPE - THERESCIPES.INFO
From therecipes.info
BROCCOLI CHEDDAR SOUP - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
HAM BROCCOLI AND CHEDDAR CHEESE CHOWDER - GATHER FOR BREAD
From gatherforbread.com
SOUTHWEST BROCCOLI CHOWDER - CREME DE LA CRUMB
From lecremedelacrumb.com
BROCCOLI CHEESE CHOWDER - DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
SHARP CHEDDAR BROCCOLI AND HAM CHOWDER - BAKING MISCHIEF
From bakingmischief.com
BROCCOLI CHEESE SOUP - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
BROCCOLI CHEESE CHOWDER - QUICHE MY GRITS
From quichemygrits.com
BROCCOLI CHEDDAR SOUP - CHOWDER FACTORY
From chowderfactory.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #soups-stews #vegetables #easy #chowders #broccoli #onions #brunch #3-steps-or-less
You'll also love