Cheesy Broccoli Potato Soup Food

POTATO, BROCCOLI AND CHEESE SOUP

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.

CHEESY BROCCOLI-POTATO SOUP

Steps:

• In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
• Stir in milk and dry potatoes until well blended; stir in remaining ingredients.
• Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.

CHEESY BROCCOLI AND VEGETABLE SOUP

Steps:

• Place the mixed vegetables and frozen broccoli into a large pot. Pour in the chicken stock and bring to a boil. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes. Meanwhile, melt the butter in a saucepan over medium heat; stir in the flour until smooth and cook for a few minutes until the color lightens slightly. Whisk in the milk and simmer until thickened, about 10 minutes. Stir in the cheese until melted; stir the cheese mixture into the simmering vegetables. Cook and stir until the vegetables are tender, about 5 minutes more.

CHEESY BROCCOLI POTATO SOUP

Steps:

• Melt butter in a large saucepan. Add onion and cook until tender.
• Add flour; stir until blended. Gradually stir in broth. Heat until slightly thickened.
• Add milk, broccoli and potatoes.
• Cook on low heat about 15 minutes or until broccoli and potatoes are tender.
• Stir in cheese and seasonings.

CHEESY BROCCOLI POTATO SOUP

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.

EASY BROCCOLI POTATO CHEESE SOUP

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.

CHEESY BROCCOLI SOUP

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

CHEESY POTATO BROCCOLI SOUP

Steps:

• Melt the butter in a 2 to 3 quart saucepan.
• Add the onion and saute for 5 minutes.
• Add the potatoes, water, and bouillon cubes. Cover and bring to a boil.
• Reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes.
• Remove 1 cup of potato cubes with a slotted spoon and set aside.
• Blend the remaining contents of the saucepan until smooth.
• Mix in the reserved potatoes and the broccoli. (Note: make sure your frozen broccoli is already cooked; otherwise you need to cook it.).
• Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted.
• Season with salt and pepper.

POTATO, BROCCOLI, AND CHEESE SOUP

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.

EASY CHEESY BROCCOLI POTATO SOUP

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.