Potato Broccoli And Cheese Soup Food

BROCCOLI AND CHEESE SOUP WITH POTATO

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.

POTATO, BROCCOLI, AND CHEDDAR SOUP

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.

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.

CREAMY BROCCOLI POTATO CHEESE SOUP RECIPE

Steps:

• in a large pot, add 2 Tablespoons of butter. Add the diced onions. Heat, stirring occasionally until the onions are lightly brown, caramelized. Add the minced garlic, shredded carrots, and diced potatoes.
• Add the chicken broth and bring to a low boil. Boil the potatoes until they are done. You will know they are done when you can't pick them up by sticking them with a fork. They should be soft. (about 20-25 minutes)
• Add the broccoli and bring back up to a simmer for 2 minutes. (blend with an immersion blender if desired) Add the cream and the shredded cheddar cheese and stir until the cheese is melted. Salt and Pepper to taste. (approx 1 1/2 tsp salt and 1/4 tsp pepper) Enjoy!!

POTATO BROCCOLI CHEESE SOUP

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.

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS

Steps:

• Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
• Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
• Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. 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.

BROCCOLI CHEESE AND POTATO SOUP

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.

BROCCOLI CHEESE SOUP

Steps:

• Preheat the oven to 375 °F.
• Remove 2 cups of the broccoli florets, cut in half, drizzle with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown.
• Meanwhile, melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and-half. Add the nutmeg, then the broccoli, a small dash of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.
• Taste and season with salt and pepper as needed. Serve the soup as is, mash with a potato masher to break up the broccoli a bit, or transfer to a blender in two batches and puree completely. (If you puree in a blender, return the soup to the heat to heat back up. Splash in some chicken broth if needed for thinning.) Garnish with the toasted broccoli or grated cheese and serve.

CHEDDAR BROCCOLI POTATO SOUP

Steps:

• In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
• Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
• Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
• Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

CHICKEN POTATO BROCCOLI SOUP

Steps:

• In a large soup pot melt butter and brown onion, peppers, celery. Add the chicken broth, chicken, potatoes, broccoli, black pepper, salt, minced garlic and cumin and bring to boil.
• Reduce heat to simmer and cook until potatoes are soft or about 10 to 12 minutes. Heat milk on stove or in microwave about 2 minutes, remove and whisk in flour until mixture is smooth. Add to your soup to thicken it. Add the cheese and continue cooking on low heat about 10 to 15 minutes.

BROCCOLI, CHEESE AND POTATO SOUP

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.

CHEDDAR CHEESE POTATO BROCCOLI SOUP

Steps:

• In a 3 quart saucepan, melt butter and saute onions.
• Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium. Cook just until potatoes are tender.
• Meanwhile, Place frozen broccoli and cheddar cheese in crock pot on low to start melting and thawing.
• Once the potatoes are done, using a hand blender, blend contents of saucepan to desired consistency and then pour into the crock pot.
• Heat on low until warmed.
• (If you don't want to use a crock pot for this, after blending potatoes to desired consistency, mix in thawed broccoli and heat on medium low. Gradually add cheese, stirring until cheese melts).

BROCCOLI CHEESE AND POTATO SOUP

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)

EASY BROCCOLI CHEESE SOUP

Steps:

• Saute the onions and broccoli stems until soft and fragrant.
• Add the garlic, oregano, thyme and paprika and cook for a minute.
• Add the flour and cook for a minute. Pour in the milk and stock and allow to simmer for 5 minutes.
• Add the broccoli florets and cook for another 10 minutes until the broccoli is cooked.
• Season with salt, pepper and lemon juice. Remove the soup from the heat, stir in the cheddar cheese. Adjust the seasoning if necessary and serve.

BROCCOLI CHEESE AND POTATO SOUP

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.

BROCCOLI, BACON & CHEESE LOADED POTATO SOUP

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add onions and garlic to reserved drippings; cook 3 min. or until onions are crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk, then broth.
• Add broccoli, potatoes and red pepper; cook and stir 3 to 5 min. or until thickened. Cover; simmer on medium-low heat 10 to 12 min. or just until vegetables are tender, stirring occasionally. Add cheese and sour cream; cook and stir 1 to 2 min. or until cheese is melted and mixture is well blended.
• Serve topped with bacon and tomatoes.

BROCCOLI CHEESE AND POTATO SOUP

Steps:

• Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally.
• Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher.
• Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.
• Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste.

BROCCOLI AND CHEESE SOUP

Steps:

• Heat the olive oil and butter in a large saucepan over a low heat. Gently fry the onion, leek and garlic, stirring from time to time to make sure they cook evenly, for about 10 minutes or until the onion and garlic have softened.
• Add the potato and broccoli stalk to the pan and cook for a couple of minutes before adding the stock and bay leaf. Season generously with salt and freshly ground black pepper, half cover the pan with a lid and bring to a very gentle simmer. Continue to simmer the soup for about 20 minutes until the potato and broccoli stalks are tender.
• Remove the bay leaf and add the remaining chopped broccoli and milk to the pan. Stir well and continue to cook for another 3-5 minutes until the broccoli is tender. This timing will depend on the size of your broccoli pieces - be careful not to overcook the broccoli, it should still retain its vibrant green colour. Add the cheddar, stir to combine and then blend the soup until smooth using a stick blender.
• Taste and add more seasoning, if needed, before spooning into bowls and topping with crisp croûtons and crumbled blue cheese.

BROCCOLI, POTATO, AND CHEDDAR SOUP

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.

BROCCOLI CHEESE AND POTATO SOUP

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.