BROCCOLI CHEESE AND POTATO SOUP
Broccoli Cheese and Potato Soup is the ultimate comfort dinner made with chunks of potatoes, carrots, onion and fresh broccoli in a thick, cheesy broth.
Provided by Amber
Categories Dinner
Time 30m
Number Of Ingredients 12
Steps:
- Rinse the carrots and potatoes. Peel the potatoes and carrots.
- Dice the carrots, potatoes and onion. Mince garlic if using whole cloves.
- Chop the broccoli florets from stem and chop down florets to bite-sized pieces.
- Melt the butter in a soup pot on the stovetop on a medium-high heat.
- Add carrots and and onion to the pot. Stir and cook until onion is translucent.
- Add garlic and stir until fragrant (about 1 minute).
- Immediately add the flour followed by broth and milk. Stir well.
- Add potatoes. Stir and bring to a boil.
- Reduce to a simmer for 5 minutes.
- Season with salt and pepper. Add broccoli.
- Simmer for about 10 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
- Remove from heat. Stir in shredded cheese.
- Sprinkle cheddar cheese on top and freshly ground pepper. (optional)
GRANDMA'S BROCCOLI & CHEESE SOUP
This simple, creamy soup is the best thing my grandma used to make me when I was sick as a kid. By cooking the broccoli just right, the soup retains a vibrant bright green color. Serve this as a starter to any meal or with a sandwich or salad for a complete meal. So good for you, too.I hope you'll enjoy this as much as I did.It...
Provided by marty olguin
Categories Soups
Time 1h
Number Of Ingredients 9
Steps:
- 1. Heat the olive oil in a 6-quart stockpot over medium heat. When it is hot, add the onions, garlic, salt, and cayenne pepper. Saute until the onions are soft and translucent, 4 to 5 minutes.
- 2. Add the chicken stock and bring to a boil. Once the stock is boiling, add the broccoli and cook until fork-tender, about 5 minutes.
- 3. Remove the soup from the heat and let it cool slightly. Then puree the soup, in batches, in a blender, adding the cheese in three additions while blending. Adjust the seasoning if necessary, garnish with croutons if desired, and serve hot.
- 4. Please use caution when blending hot liquids; blend only small amounts at a time, with the blender tightly covered and a kitchen towel held over the top
NOT YOUR GRANDMA'S BROCCOLI AND CHEESE SOUP!
A creation of my crazy mind :D as you see I also serve mine with brats and fries but you do what you want.....and any leftover use the rest of that 1/3 cup of chicken broth to thin it out a little. It also goes beyond great on top of baked potatoes and fries...One of my 12 year old nieces favorites!
Provided by Tiffany Young
Categories Other Soups
Time 1h15m
Number Of Ingredients 6
Steps:
- 1. In a large cooking pot pour the chicken broth in reserving 1/3 cup for leftovers.
- 2. While waiting for the chicken broth to get hot (I set mine on 2-3) cube the velveeta cheese. When broth is hot add the velveeta cheese and turn down to simmer. Watch and stir to make sure the cheese is not sticking.
- 3. After the Velveeta Cheese is melted add the can of Zesty Nacho Cheese...Stir in
- 4. Once that is hot add the Heavy Whipping Cream when stirred in add broccoli..(I chop mine a bit for smaller pieces) once all that is heated up hot add the red hot hot sauce stir and it is ready!
BROCCOLI CHEESE SOUP
This is a great, very flavorful soup. Good for serving at luncheons or special gatherings with a quiche. To make this soup a little fancier, add 1 cup sliced mushrooms and 1 cup white wine with the onions.
Provided by Karin Christian
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Broccoli Soup Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
- Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
- In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 15.1 g, Cholesterol 56.5 mg, Fat 18.2 g, Fiber 1.2 g, Protein 10 g, SaturatedFat 10.9 g, Sodium 1136.4 mg, Sugar 6.3 g
THE BEST BROCCOLI CHEESE SOUP (BETTER-THAN-PANERA COPYCAT)
Make the best broccoli cheese soup of your life at home in 1 hour! Beyond words amazing and WAY better than Panera!
Provided by Averie Cooks
Time 1h
Yield 6 cups
Number Of Ingredients 14
Steps:
- In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.Add the garlic and cook about 30 seconds, stirring constantly so it doesn't burn. Remove from heat and set pan aside.In a large heavy-bottom pot (I use this Le Creuset Signature Enameled Cast-Iron 6-3/4-Quart Oval French (Dutch) Oven) add 4 tablespoons butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important the mixture is thick or soup will never thicken properly later.Slowly add the vegetable stock, whisking constantly.Slowly add the half-and-half, whisking constantly.Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots, and the onion and garlic you previously set aside.Add the salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don't have these seasonings on hand, it's okay, but they do add subtle depth of flavor. Stir to combine.Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the 'skin' that inevitably forms, this is normal.While soup simmers, grate the cheese. It's important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won't incorporate well. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute.Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. I find the soup is less likely to 'break' or separate when reheated in the micro rather than on the stovetop, but do what you think is best. I don't recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven't actually tried freezing it.
Nutrition Facts : Calories 292
GRANDMA'S CREAM OF POTATO OR BROCCOLI SOUP
When I was a little girl, cold winter nights at my grandmothers always called for her wonderful potato soup. She would serve it with fresh hot cornbread or home made yeast rolls and it warmed you all the way to your toes. It always brings back memories of a wonderful woman who was a great influence in my life. I still miss her. Sometime she would add fresh broccoli, and it was also great. I misplaced this recipe once and searched the web over never finding another even close. Thankfully, I had given a copy to a friend and was able to get it back.
Provided by paperdoll82
Categories Potato
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Empty broth in large pot. Add cubed potatoes and bring to a boil.
- While potatoes are starting to cook, microwave bacon until crisp and add grease to potatoes.
- Crumble bacon and add along with diced ham.
- Saute celelry, carrots and onion in melted butter until soft.
- When potatoes are done, add veggies and butter to pot.
- Reduce heat and add 1/4 to 1/2 quart cream to pot. Be careful not to bring to heavy boil or cream will curdle.
- Mix corn starch in very cold water and add to soup. Continue to cook until soup thickens.
- Remove from heat and serve immediately. Top with cheese, if desired, and serve with fresh bread. (Cornbread, rolls, or french bread work well.).
Nutrition Facts : Calories 964, Fat 77, SaturatedFat 44.8, Cholesterol 250.6, Sodium 1321.4, Carbohydrate 54.4, Fiber 6.6, Sugar 5.9, Protein 16.8
GRANDMA'S CREAM OF POTATO SOUP OR BROCCOLI SOUP
This recipe has a slight smoky flavor due to the deli bacon. Broccoli can be substituted for potatoes for Cream of Broccoli Soup. **This recipe can also be used for Clam Chowder. Eliminate the broccoli and use Chopped Clams.
Provided by Jim Tasker
Categories Potato
Time 1h35m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Empty cans of chicken broth in pot.
- Add cubed potatoes and bring to a boil.
- While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth.
- Crumble bacon and add to broth.
- Add diced ham to broth (optional).
- In a sauce pan melt butter and add diced onion, celery and carrots.
- Pan fry until soft.
- When potatoes are done add the celery, carrot and onion mixture with butter to broth.
- Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream.
- Be careful not to have soup at a heavy boil or cream will curdle.
- Add enough cream to make soup look creamy throughout.
- Add cheese (optional).
- Mix corn starch with very cold water and add to soup.
- Continue medium boil until soup thickens.
- If it isn't thick enough repeat corn starch and add slowly.
- Remove from heat and enjoy.
- Soup will thicken when it gets cold.
- Can add milk or water to thin out.
Nutrition Facts : Calories 775.3, Fat 58.4, SaturatedFat 33.7, Cholesterol 187.9, Sodium 1035, Carbohydrate 50.8, Fiber 8.9, Sugar 7, Protein 17
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