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
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
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 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 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
BROCCOLI, CHEESE AND POTATO SOUP
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
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
EASY CHEESY BROCCOLI POTATO SOUP
Make and share this Easy Cheesy Broccoli Potato Soup recipe from Food.com.
Provided by grammyof3
Categories Lunch/Snacks
Time 17m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place broth, onions, and broccoli in a pan and simmer 8-10 minutes. You should still see small chunks of broccoli floating in it.
- Add milk and stir in potato flakes.
- Stir in butter and cheese. Heat 2-3 more minutes. Serve with oyster crackers or saltines.
- Adjust soup's consistency by adding milk to thin or potato flakes to thicken. If you want a saltier soup add a bouillon cube.
Nutrition Facts : Calories 202.3, Fat 11.3, SaturatedFat 6.7, Cholesterol 30.6, Sodium 217.3, Carbohydrate 15.9, Fiber 2.5, Sugar 1.9, Protein 11.4
CHEESY BROCCOLI POTATO SOUP
This recipe is from "Southern Living" magazine, January 2006. This is sure to warm you up on those chilly evenings!
Provided by SouthernBell2627
Categories Potato
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan.
- Add onion and cook until tender.
- Add flour; stir until well blended.
- Gradually stir in chicken broth.
- Heat until slightly thickened.
- Add milk, broccoli, and potatoes.
- Cook on low heat about 15 minutes or until potatoes and broccoli are tender.
- Stir in cheese and seasonings.
Nutrition Facts : Calories 191.3, Fat 10.6, SaturatedFat 6.4, Cholesterol 31.4, Sodium 598.8, Carbohydrate 16, Fiber 2, Sugar 1.7, Protein 8.9
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