Grandmas Cream Of Potato Soup Or Broccoli Soup Recipes

Steps:

• Empty cans of chicken broth in pot.
• Add cubed potatoes and bring to a boil.
• While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth.
• Crumble bacon and add to broth.
• Add diced ham to broth (optional).
• In a sauce pan melt butter and add diced onion, celery and carrots.
• Pan fry until soft.
• When potatoes are done add the celery, carrot and onion mixture with butter to broth.
• Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream.
• Be careful not to have soup at a heavy boil or cream will curdle.
• Add enough cream to make soup look creamy throughout.
• Add cheese (optional).
• Mix corn starch with very cold water and add to soup.
• Continue medium boil until soup thickens.
• If it isn't thick enough repeat corn starch and add slowly.
• Remove from heat and enjoy.
• Soup will thicken when it gets cold.
• Can add milk or water to thin out.

Steps:

• Peel and cut potatoes into the size of your liking and add onion into a large pot.
• Add just enough water to cover your potatoes in your pot, add salt.
• Boil potatoes until soft. Do Not Drain!
• Add the milk, the butter, and the flour to the water.
• Heat stirring continuously until there are no more clumps of flour and butter has melted.
• You may add more salt and pepper.
• Serve and enjoy!

Steps:

• In a medium saucepan, bring 3 cups water and salt to a boil. Cook broccoli in boiling water, uncovered, for 10 to 12 minutes. Drain, place broccoli in a small bowl, and mash.
• Melt butter in a large saucepan over medium heat. Mix in flour, and then gradually whisk in milk and water; stir continuously until liquid begins to boil. Stir in grated onion and mashed broccoli. Season with remaining salt.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Melt butter in a skillet over medium heat. Add onions and celery and saute until tender, about 10 minutes.
• Chop broccoli florets into smaller pieces and transfer to a large bowl. Add shredded chicken, condensed soup, cheese sauce, uncooked rice, water, and sauteed vegetables. Mix thoroughly and transfer to the prepared casserole dish.
• Bake, uncovered, in the preheated oven for 1 hour.

Steps:

• Cut the broccoli into florets. Peel the stalks and cut them up too.
• Put the broccoli and the stock in a medium sized pot over medium heat. Cover and cook until the broccoli is very tender. This will take 10-15 minutes. Do not undercook the broccoli or your soup will not be smooth.
• While the broccoli is cooking, melt the butter in a small pot over medium heat. When it starts to bubble add the garlic, and stir for about 15 seconds until the garlic is fragrant. Do not let the butter or the garlic brown.
• When the butter is bubbly again, add the flour and stir with a wooden spoon until the flour is well incorporated and the mixture is beginning to froth.
• Take the mixture off the heat and add the milk. Whisk briskly and return the pot to the burner. Add salt, and cook, stirring quite frequently until the mixture thickens. If you notice the bottom starting to color, reduce the heat.
• Once the mixture has thickened, add the cheese and stir until it is incorporated.
• By this time the broccoli should be cooked. Take it off the heat.
• Use a hand blender to puree the broccoli mixture. (Or put it in a regular blender).
• Add the cheese sauce and blend.
• Season with salt and pepper to taste.

Steps:

• Add stock, onions, carrots, parsnip, celery, salt, chicken, and uncooked rice to a large soup pot; cook covered for 20 minutes on simmer.
• At the end, add beaten egg slowly to soup in a constant stream, while whisking soup slowly. This will produce a swirled egg pattern in the soup.

Steps:

• In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted.

Steps:

• Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
• Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
• Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.