BROCCOLI, HAM, AND SWEET POTATO SOUP
There's nothing like a hearty soup to warm you up on a chilly day! When I was a teenager, I worked at a restaurant that had a ham and broccoli soup in their "soup of the day" rotation. This is my twist on that recipe!
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large pot or Dutch oven and cook onion until starting to soften, 2 to 3 minutes. Add sweet potato and garlic; cook until fragrant, about 1 minute. Add water, ham, and bouillon cubes; bring to a boil. Boil for 3 to 4 minutes. Add broccoli and until it reaches your desired tenderness, 4 to 5 minutes.
- Meanwhile, bring a large pot of unsalted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta and add to the soup. Serve immediately.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 44.9 g, Cholesterol 8.7 mg, Fat 5.8 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 1.1 g, Sodium 820.8 mg, Sugar 4.4 g
BROCCOLI & POTATO SOUP
If I don't have frozen broccoli on hand, I like to use frozen spinach or chopped carrots and celery instead. -Mary Price, Youngstown, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.
Nutrition Facts : Calories 262 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 636mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges
HAM AND BROCCOLI SOUP WITH POTATO
This is a delicous soup for using your leftover ham, or I sometimes buy the already diced ham at my grocery store.
Provided by Sooz Cooks
Categories Ham
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, combine the potatoes and chicken broth. Bring to a boil. Reduce heat to medium; cover and cook 4 to 5 minutes or until potatoes are tender.
- Stir in the ham and broccoli and simmer for another 5 minutes. Mix the milk and flour together until blended. Add the milk to to pot and simmer for 15 minutes, stirring occasionally. Do not boil!
- Add cheese and cream cheese and stir until melted. Add salt and pepper to taste.
- Serve steaming bowls of soup garnishd with shredded cheese, sour cream and/or croutons.
Nutrition Facts : Calories 617.8, Fat 33.7, SaturatedFat 14.8, Cholesterol 104.2, Sodium 2275.8, Carbohydrate 45.5, Fiber 5, Sugar 6.1, Protein 33.5
POTATO, BROCCOLI, AND CHEDDAR SOUP
Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
- Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.
POTATO-HAM-BROCCOLI SKILLET
This zesty potato skillet is loaded with ham, broccoli and cheese. Your family will love it!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Heat Potatoes, Sauce Mix, hot water, milk, margarine, mustard, ham and broccoli to boiling in 10-inch skillet; reduce heat.
- Cover and simmer 15 to 16 minutes, stirring occasionally, until potatoes are tender. Sprinkle with cheese.
- Cover and heat, without stirring, 2 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 290, Carbohydrate 26 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 3 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1100 mg
SUPER EASY HASH BROWNS POTATO SOUP
Make and share this Super Easy Hash Browns Potato Soup recipe from Food.com.
Provided by Karen..
Categories Potato
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in butter or oil until transparent.
- Add broth, bring to boil.
- Add hash browns, bring to boil.
- Add soups (don't dilute) and milk, bring to boil.
- Add Cheese and Heat until cheese melts. Optional, serve with bacon bits on top.
Nutrition Facts : Calories 734, Fat 44.3, SaturatedFat 21.9, Cholesterol 82.8, Sodium 2475.9, Carbohydrate 62.2, Fiber 3.6, Sugar 10.8, Protein 25.3
BROCCOLI CHEDDAR BAKED POTATO RECIPE BY TASTY
Here's what you need: russet potatoes, olive oil, salt, cream cheese, cheddar cheese, broccoli, salt, pepper, milk, sour cream, chive
Provided by Vaughn Vreeland
Categories Sides
Yield 3 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- Carefully pierce potatoes with a fork. On a baking sheet oil the potatoes well and sprinkle with salt.
- Bake for about one hour. If making more potatoes, an additional 15 minutes per potato is needed.
- Once cooled, cut the potatoes vertically, scoop out the inside, and transfer to a bowl.
- In the bowl with the scooped out potatoes, add the cream cheese, cheddar cheese, broccoli, salt, pepper, and milk. Mix well.
- Scoop the potato mixture back into the potatoes and top with cheddar cheese.
- Bake an additional 15 minutes until the cheese is melted.
- Serve warm with sour cream and chives.
- Enjoy!
Nutrition Facts : Calories 683 calories, Carbohydrate 60 grams, Fat 39 grams, Fiber 5 grams, Protein 23 grams, Sugar 5 grams
BROCCOLI SCALLOPED POTATOES
The combination of ham and cheese creates a wonderfully smoky flavor. I also love that I can cook an entire meal-vegetable and all-in one standout dish. -Denell Syslo, Fullerton, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a Dutch oven, heat butter over medium-high heat. Add onion and garlic; cook and stir until tender, 2-3 minutes. Stir in flour, white pepper and salt until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes., Stir in 1 cup cheese. Reduce heat; cook until cheese is melted (sauce will be thick), 1-2 minutes. Remove from heat., Add potatoes, ham and broccoli to sauce; stir gently to coat. Transfer to 8 greased 8-oz. ramekins., Bake, covered, 40 minutes. Sprinkle with remaining cheese. Bake, uncovered, until potatoes are tender and cheese is melted, 20-25 minutes longer.
Nutrition Facts : Calories 309 calories, Fat 17g fat (10g saturated fat), Cholesterol 61mg cholesterol, Sodium 626mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 17g protein.
HAM AND BROCCOLI BAKED POTATOES
This loaded baked potato dish is a spin on a favorite family recipe I have made for years: ham and potato casserole. It's a great recipe when you have a tight food budget, and it tastes amazing! The potatoes and filling can be prepared ahead of time, then assembled prior to serving. -Patricia Prescott, Manchester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Bake until tender, 50-75 minutes. Meanwhile, cook broccoli according to package directions; drain., In a small saucepan, combine soup, milk and pepper. Cook and stir over medium-low heat until smooth, about 3 minutes. Add ham, 1-1/2 cups cheese and broccoli; cook and stir until cheese is melted, 3-5 minutes. Remove from heat; stir in sour cream., With a sharp knife, cut an X in each potato. Fluff pulp with a fork. If desired, season with salt and additional pepper. Place potatoes on a baking sheet. Spoon ham mixture over top; sprinkle with remaining 1/2 cup cheese. Combine bread crumbs and butter; sprinkle over top. Bake until cheese is melted and crumbs are browned, 5-7 minutes. Sprinkle with chives.
Nutrition Facts : Calories 820 calories, Fat 38g fat (20g saturated fat), Cholesterol 124mg cholesterol, Sodium 1904mg sodium, Carbohydrate 81g carbohydrate (7g sugars, Fiber 11g fiber), Protein 40g protein.
POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS
This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl.
Provided by Galley Wench
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
- Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
- Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 42.8 g, Cholesterol 112 mg, Fat 29.8 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.7 g, Sodium 1189.1 mg, Sugar 8.8 g
POTATO, BROCCOLI AND CHEESE SOUP
A cheesy, potato broccoli soup that tastes great.
Provided by Ruth A. Burbage
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Yield 6
Number Of Ingredients 8
Steps:
- In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
- In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
- Add cheese and heat soup through until cheese is melted. Serve warm.
Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g
BROCCOLI POTATO BAKE
Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli.
Provided by sal
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
- Pour half of the mixture into a 10x6 inch baking dish.
- Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 19.3 g, Cholesterol 32.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 455.3 mg, Sugar 4 g
AMAZING BROCCOLI CHEESE SOUP WITH HAM
I love to have this for lunch! So cheesy and creamy! This is an adapted cheese soup recipe of mine and is it ever delicious! I love cheesy potato soup but since I'm diabetic now, I can't have the carbs. This is a wonderful alternative and GREAT for diabetics! The only carbs are in the milk, and the little bit of flour! And it's so easy to throw together! I just steam the broccoli in the microwave, and then chop it, and the ham, while I wait on the soup to boil.
Provided by hottiecj
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large pot.
- Add flour, salt, and pepper when butter is melted and bubbly.
- Over med. heat, mix until it becomes a smooth, bubbly paste.
- Add milk and broth all at once, and stir until butter/flour mixture dissolves and it comes to a boil.
- Add chopped broccoli and ham, and cheeses.
- Stir until cheeses are melted and Serve!
- Yum!
Nutrition Facts : Calories 580.2, Fat 41.3, SaturatedFat 25.6, Cholesterol 144.5, Sodium 1915.8, Carbohydrate 20.7, Fiber 0.8, Sugar 5.3, Protein 31.8
POTATO AND HAM SOUP
Make and share this Potato and Ham Soup recipe from Food.com.
Provided by ThatJodiGirl
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cube potatoes and ham
- Place potatoes, ham and onions in a saucepot with a small amount of water, enough to cover the potatoes and ham
- Add lots of pepper and enough salt to taste
- Cook until potatoes are tender
- Add butter and milk, stirring constantly. Be careful not to scorch
- Cook slowly until heated. If you need to thicken this soup you can add some instant mashed potato flakes.
CREAMY HAM AND BROCCOLI SOUP
"Frozen vegetables make this a quick soup to stir," comments Eileen Claeys, Long Grove, Iowa. "Turkey ham lends a hearty flavor with less fat."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first five ingredients; cover and cook over medium heat until vegetables are tender, about 5 minutes (do not drain). Combine flour and milk until smooth; gradually add to the vegetable mixture. Bring to a boil; boil for 1-2 minutes, stirring constantly. Remove from the heat. , Stir in cheese; cover and let stand until melted, about 5 minutes. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 5g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 665mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 5g fiber), Protein 18g protein.
HAM, POTATO AND BROCCOLI CASSEROLE
This is a great, easy to make, and nutritious casserole. You can add some macaroni pasta or try seasoning the potatoes before you bake. Put this dish in the freezer and bake whenever you're too lazy to cook! Can also be made with leftover cooked chicken.
Provided by SURELEE
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spray a 9x13 inch baking dish with cooking spray. Cover bottom of dish with layer of French fries. Add a layer of broccoli, then sprinkle ham evenly over broccoli. In a small bowl mix together soup, milk and mayonnaise. Pour mixture evenly over ingredients in baking dish and sprinkle with cheese.
- Bake uncovered in preheated oven for 40 minutes.
Nutrition Facts : Calories 502.1 calories, Carbohydrate 34.7 g, Cholesterol 49.3 mg, Fat 31.2 g, Fiber 4.4 g, Protein 22.8 g, SaturatedFat 10 g, Sodium 1625.7 mg, Sugar 5.5 g
HAM AND BROCCOLI SCALLOPED POTATOES
Make and share this Ham and Broccoli Scalloped Potatoes recipe from Food.com.
Provided by Marie
Categories One Dish Meal
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- In a large saucepan, bring first five ingredients to a boil, stirring frequently.
- Remove from heat.
- Place a layer of potatoes and onions in a buttered 13x9 baking dish.
- Cover with part of the soup mixture and season with black pepper.
- Keep alternating layers until all potatoes are used.
- Cover with foil and bake for one hour or until potatoes test done.
- Remove foil and sprinkle top with french fried onions and bake uncovered for 15 more minutes.
Nutrition Facts : Calories 302, Fat 4.3, SaturatedFat 2, Cholesterol 25.7, Sodium 580.5, Carbohydrate 51.4, Fiber 6.6, Sugar 2.8, Protein 15.7
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4.1/5 (8)Total Time 40 minsCategory DinnerCalories 390 per serving
- Add the 3 potatoes to a medium size saucepan, fill the pan 3/4 full of water. Bring the water to a rolling boil and reduce to medium heat. Cook the potatoes 10 minutes. Remove from heat and allow to cool.
- Preheat oven to 400 degrees F. Spray an 11 x 7-inch baking dish with cooking spray and set aside.
- In a deep skillet or sauce pan combine the butter over medium heat, add the shallot and garlic and sauté until fragarant. Stir in the milk, heavy cream, shredded cheddar, salt and pepper. Bring the mixture to a simmer, stirring occasionally. When the mixture has thickened remove from the heat and set aside.
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