Broccoli Potato Soup Food

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BROCCOLI POTATO SOUP



Broccoli Potato Soup image

A quick, hearty soup. Great on a wintry afternoon.

Provided by Susan B.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Yield 4

Number Of Ingredients 9

2 cups broccoli florets
1 onion, sliced
1 tablespoon margarine
1 (10.75 ounce) can condensed cream of potato soup
1 cup milk
½ cup water
¾ teaspoon chopped fresh basil
¼ teaspoon ground black pepper
⅓ cup shredded Cheddar cheese

Steps:

  • In a large saucepan over medium heat, saut E the broccoli and onion in the butter or margarine, about 5 minutes, or until tender. Stir in the soup, milk, water, basil and pepper. Mix well and heat through, about 15 minutes. Add cheese and stir until melted.

Nutrition Facts : Calories 174 calories, Carbohydrate 17.8 g, Cholesterol 17.8 mg, Fat 8.4 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 3.8 g, Sodium 616.2 mg, Sugar 5.5 g

BROCCOLI & POTATO SOUP



Broccoli & Potato Soup image

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

3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 cup water
Dash pepper
1/8 teaspoon salt
3 cups frozen broccoli florets
3 tablespoons all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
Minced fresh parsley

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

CREAMY BROCCOLI AND POTATO SOUP



Creamy Broccoli and Potato Soup image

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

2 tablespoons olive oil
1 cup sliced leeks, white and light green only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups broccoli florets
1/4 to 1/2 cup heavy cream

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.

BROCCOLI, CHEESE AND POTATO SOUP



Broccoli, Cheese and Potato Soup image

Taken from the Skinnytaste website, this is a fantastic and satisfying soup that is easy on the calories. With this much flavor you won't miss them!

Provided by CaliforniaJan

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 garlic cloves, minced
1 tablespoon butter
2 tablespoons flour
2 1/2 cups fat free chicken broth (or vegetable broth)
1 cup nonfat milk
2 medium potatoes, peeled and diced small
salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1 1/2 cups 2% shredded sharp cheddar cheese
2 slices low-fat American cheese
1 tablespoon parmesan cheese

Steps:

  • Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  • In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  • Add flour, salt and pepper to the pot and stir until smooth.
  • Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
  • Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
  • Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : Calories 361.3, Fat 18, SaturatedFat 11.1, Cholesterol 54.5, Sodium 958.7, Carbohydrate 33, Fiber 3.4, Sugar 6.1, Protein 19.1

BROCCOLI SOUP



Broccoli soup image

Healthy easy soup recipe.

Provided by littledevilxx

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Melt butter in a large saucepan
  • Add the garlic and onions cook until the onions are softened, do not let them brown.
  • add chopped broccoli and potato and cover in the butter.
  • Let them sweat (with the lid on) for a few mins.
  • Add vegetable stock, top up if it doesn't cover the vegetables, and bring it up to the boil.
  • Leave to cook until the vegetables are tender, about 15 mins.
  • Leave to cool, then blend.
  • Add milk if desired.
  • This can then be reheated. Alternatively it can be frozen and can be cooked from frozen in a sauce pan.

EASY BROCCOLI POTATO CHEESE SOUP



Easy Broccoli Potato Cheese Soup image

Very little chopping/preparation involved in this thick satisfying soup. You only have onions to chop, because it uses frozen chopped broccoli and frozen cubed hash browns. You could use fresh broccoli and potatoes, but the prep time and cook time will be much longer.

Provided by Parsley

Categories     Lunch/Snacks

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 tablespoons butter
3/4 cup chopped onion
3 cups chicken broth
2 (10 ounce) boxes frozen chopped broccoli, thawed
3 cups diced frozen hash brown potatoes, thawed
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4-1/2 teaspoon salt, to taste
2 cups fat-free half-and-half
1/4 cup cornstarch, dissolved in
1/4 cup low-fat milk
16 ounces Velveeta reduced fat cheese product, cut into cubes

Steps:

  • In a large soup pot, melt butter; add onions and sauté until they're soft.
  • Add chicken broth, broccoli, hash browns, garlic powder, pepper and salt.
  • Bring to a boil. Reduce heat; cover and gently simmer for 10-15 minutes until everything is soft.
  • Stir in the fat-free half and half.
  • Dissolve the cornstarch in the 1/4 cup milk (I do this by shaking them in a jar).
  • Add the dissolved cornstarch to the soup.
  • DO NOT allow the soup to boil. Stir and cook until thickened. This may take 5-10 minutes.
  • Stir in the Velveeta cubes. Stir and cook gently until fully melted.

Nutrition Facts : Calories 411.1, Fat 14.6, SaturatedFat 8.9, Cholesterol 46.1, Sodium 1856.9, Carbohydrate 47.1, Fiber 4.7, Sugar 13.4, Protein 24.7

HEALTHY POTATO-BROCCOLI SOUP



Healthy Potato-Broccoli Soup image

From the Cooking Light book 'the Lazy Gourmet'. This is so quick and easy and tastes great! Plus it's good for you!

Provided by Austin Dawn

Categories     Vegetable

Time 37m

Yield 7 1-cup servings, 7 serving(s)

Number Of Ingredients 11

3 cups potatoes, peeled and cubed. (about 1 lb)
1 cup frozen chopped broccoli, thawed
1/2 cup carrot, chopped
1/2 cup water
1/4 teaspoon salt
14 ounces no-salt-added chicken broth, in can
1 1/2 cups 1% low-fat milk
3 tablespoons all-purpose flour
6 ounces reduced-fat loaf processed cheese, cubed
1/4 teaspoon dry crushed red pepper (optional)
1 dried red chili pepper (optional)

Steps:

  • Combine first 6 ingredients in large Dutch Oven. Bring to a boil; cover, reduce heat, and simmer for 20 minutes.
  • Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and mixture thickens. If desired, garnish with dried red pepper.
  • For a touch of "heat" stir 1/4 teaspoon dried crushed red pepper into the soup just before serving.

Nutrition Facts : Calories 181.6, Fat 7, SaturatedFat 4.2, Cholesterol 18.3, Sodium 529, Carbohydrate 20.6, Fiber 2.4, Sugar 5.8, Protein 10

POTATO, BROCCOLI AND CHEESE SOUP



Potato, Broccoli and Cheese Soup image

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

2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

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

CHEESE, BROCCOLI, POTATO, CHICKEN SOUP



Cheese, Broccoli, Potato, Chicken Soup image

Make and share this Cheese, Broccoli, Potato, Chicken Soup recipe from Food.com.

Provided by Bobbie

Categories     < 4 Hours

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 (16 ounce) package frozen chopped broccoli
1 cup all-purpose flour
1 large potato, cubed
3 -4 green onions, chopped
8 cups water
1 1/2 teaspoons salt
3 chicken bouillon cubes
1 teaspoon ground black pepper
1 lb skinless chicken breast half, cut into bite-sized pieces
1 cup light cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream

Steps:

  • In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  • In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  • Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
  • 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
  • Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

BEST CREAM OF BROCCOLI AND POTATO SOUP



Best Cream Of Broccoli and Potato Soup image

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

Provided by BRITTLEY47

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g

POTATO BROCCOLI CHEESE SOUP



Potato Broccoli Cheese Soup image

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

2 tablespoons olive oil
4 tablespoons butter
1 teaspoon parsley
1 medium onion, chopped
garlic clove, pressed or minced
4 large potatoes, baked, then chunked (baking size)
1 cup broccoli floret, chopped
6 cups broth, veggie or 6 cups chicken
2 cups milk
3 tablespoons chickpea flour (all purpose is fine if you cannot find)
1 cup Velveeta cheese, chunked or 1 cup cheddar cheese, shredded

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

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From susanrecipe.com


BROCCOLI, LEEK AND POTATO SOUP RECIPE - GREAT BRITISH CHEFS
1. Add a splash of oil to a large pan. Add the leeks with a pinch of salt and gently sweat until the soften without colouring. 2. Cut the broccoli into florets and finely slice the stalk. Add this to the pan along with the sliced potato. Top with the water …
From greatbritishchefs.com


HEALTHIER BROCCOLI POTATO SOUP - DELIGHTFUL MOM FOOD
STEP 2: Sauté in oil the prepared broccoli, carrots, onion, and garlic for about 7 minutes on medium-high heat until the onions are lightly translucent in color. STEP 3: Add the potatoes, broth, cumin, paprika, and bay leaf and cover and cook for 20 minutes until the potatoes are soft. STEP 4: Turn the heat down to low.
From delightfulmomfood.com


HEALTHY BROCCOLI POTATO SOUP - THIS HEALTHY KITCHEN
Sauté until slightly softened, about 2 minutes. Add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. Reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. Then add the broccoli and simmer 5 more minutes.
From thishealthykitchen.com


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