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
POTATO BROCCOLI CHEESE SOUP
The perfect blend between baked potato and broccoli cheese soup. Creamy, hearty, amazingly tasty. This was a soup I created one day while fishing for ingredients in the fridge. Turned out so well, it became a favorite.
Provided by bekajoi
Categories Chowders
Time 45m
Yield 12 cups, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil, melt butter.
- Soften onion & garlic in the blend, 8-10 minute
- Add parsley, potato, broccoli, and broth.
- Bring to a boil, simmer 30 minute
- Whisk milk and flour in separate bowl, set aside.
- Smash 1/3-1/2 of the potatoes with potato masher.
- Blend in milk mix, then add velveeta and melt.
- Turn off burner, and allow soup to thicken, about 5 minutes.
Nutrition Facts : Calories 284.7, Fat 12, SaturatedFat 5.7, Cholesterol 24.1, Sodium 554.6, Carbohydrate 38.7, Fiber 4.5, Sugar 2.7, Protein 7.1
POTATO, BROCCOLI, AND CHEESE SOUP
This potato, broccoli, and cheese soup is the ultimate comfort food!
Provided by KDcook
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
- Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
- Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
- Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 23.3 g, Cholesterol 45.9 mg, Fat 13.8 g, Fiber 3.1 g, Protein 13.5 g, SaturatedFat 8 g, Sodium 1056.3 mg, Sugar 8.4 g
BROCCOLI CHEESE AND POTATO SOUP
This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm....
Provided by Delish
Categories Potato
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, saute onion and celery in butter over medium heat until tender.
- Add flour, pepper, salt, and paprika and stir until smooth.
- Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
- Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
- Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
- Sprinkle individual servings with parsley if desired.
Nutrition Facts : Calories 264.4, Fat 13.2, SaturatedFat 8.1, Cholesterol 38.5, Sodium 534.7, Carbohydrate 22.9, Fiber 2.7, Sugar 1.9, Protein 14.2
BROCCOLI SOUP WITH CHEDDAR POTATO SKINS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Pierce the potatoes all over with a fork. Microwave until cooked through, 8 to 10 minutes. Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes. Remove to a paper towel-lined plate using a slotted spoon. Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes.
- Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin-side up on the prepared baking sheet; coat with cooking spray. Bake until golden, 15 minutes.
- Meanwhile, add the potato flesh, 6 cups water, 1 teaspoon salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes. Working in small batches, puree in a blender. Return to the pot and stir in the half-and-half; season with salt and pepper.
- Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins.
Nutrition Facts : Calories 490 calorie, Fat 24 grams, SaturatedFat 12 grams, Cholesterol 55 milligrams, Sodium 760 milligrams, Carbohydrate 53 grams, Fiber 8 grams, Protein 21 grams
CREAMY BROCCOLI AND POTATO SOUP
Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
- Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot and garnish each soup with a broccoli half.
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.
BROCCOLI AND CHEESE SOUP WITH POTATO
Create this luscious Broccoli and Cheese Soup with Potato, made with VELVEETA. This broccoli and cheese soup is like a hearty hug in a bowl.
Provided by My Food and Family
Categories Soup Recipes
Time 4h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Line slow cooker with disposable plastic liner as directed on package. Place potatoes in prepared slow cooker. Add broth and water; cover with lid.
- Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
- Mash potatoes lightly with potato masher. Stir in VELVEETA and broccoli; cook, covered, 30 min. Stir before serving.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 920 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 6 g, Protein 11 g
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 & 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
BROCCOLI, POTATO, AND CHEDDAR SOUP
If your ideal comfort food is a fully loaded baked potato, this soothing soup is for you. Deliciously warm and cozy-this naturally gluten-free soup melds nutritious broccoli and hearty potatoes with buttery Havarti and bold cheddar cheese.
Provided by Riley Wofford
Time 1h40m
Number Of Ingredients 12
Steps:
- Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.
- Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.
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