Quick Potato Broccoli Cheese 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.

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.

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.

QUICK POTATO BROCCOLI CHEESE SOUP

Steps:

• Wash broccoli, cut the florets into small bitesize pieces.
• Wash potatoes, microwave until bake throughout (usually around 10 mins, depending on your microwave).
• Cut cooked potatoes into bitesize cubes.
• In a large pot combine both potato and cheddar cheese soup and milk, bring to a boil.
• Add potato cubes and broccoli florets.
• Cook for about 15-20 mins on 350 until the broccoli is cooked through.
• Add shredded cheese, cook until cheese melts.
• pepper to taste.

BROCCOLI POTATO SOUP

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.

BROCCOLI POTATO CHEESE SOUP - WEIGHT WATCHERS

Steps:

• Combine Potatoes, Celery, Carrots, Onion, Parsley, Broccoli and Pepper into Pot.
• Add 1 cup of water and 2 bouillon cubes.
• Bring to a boil; reduce heat cover and simmer until potatoes /carrots are tender.
• Whisk flour and milk together, pour into soup. Stir constantly until soup thickens.
• Add cheese and Ham.
• Stir until cheese melts and Ham is warm.
• See "recipe description" at top for notes on bigger portions.

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.

QUICK POTATO BACON CHEESE SOUP

Steps:

• In medium pot, add potatoes,cilantro,water,pepper, onion flakes, bay leaf, seasoning and bacon.
• Simmer about ten minutes.
• Take out bay leaf.
• Add soups and cheese.
• Turn heat on low and stir until blended and melted.
• I serve with cornbread.
• Note: You may combine soups, 1 can Cream of Chicken and 1 can Pepper Jack Soup if you want a little more spice in the soup. Add more water if necessary, a little at a time.

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.

QUICK AND EASY BROCCOLI CHEESE SOUP

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

CHEESE, BROCCOLI, POTATO, CHICKEN SOUP

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.