Cream Of Broccoli Potato Soup Recipes

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CREAMY BROCCOLI AND POTATO SOUP



Creamy Broccoli and Potato Soup image

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

2 tablespoons olive oil
1 cup sliced leeks, white and light green only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups broccoli florets
1/4 to 1/2 cup heavy cream

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.

BROCCOLI & POTATO SOUP



Broccoli & Potato Soup image

If I don't have frozen broccoli on hand, I like to use frozen spinach or chopped carrots and celery instead. -Mary Price, Youngstown, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 12

3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 cup water
Dash pepper
1/8 teaspoon salt
3 cups frozen broccoli florets
3 tablespoons all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
Minced fresh parsley

Steps:

  • In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

Nutrition Facts : Calories 262 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 636mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

BEST CREAM OF BROCCOLI SOUP



Best Cream Of Broccoli Soup image

This recipe is thick and flavorful. It is simple, delicious, and quick to make, enjoy (I know you will).

Provided by Jessie A.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Broccoli Soup

Time 35m

Yield 6

Number Of Ingredients 8

5 tablespoons butter, divided
1 onion, chopped
1 stalk celery, chopped
3 cups chicken broth
8 cups broccoli florets
3 tablespoons all-purpose flour
2 cups milk
ground black pepper to taste

Steps:

  • Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
  • In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 17 g, Cholesterol 31.9 mg, Fat 12.4 g, Fiber 3.6 g, Protein 9.2 g, SaturatedFat 7.4 g, Sodium 528 mg, Sugar 7 g

CREAMY BROCCOLI POTATO SOUP



Creamy Broccoli Potato Soup image

In Valparaiso, Indiana, Barbara Baker relies on a few handy ingredients to make canned soup taste just like homemade. The creamy mixture that results is hearty with chunks of broccoli and potato.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh broccoli florets
1 small onion, thinly sliced
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup water
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon pepper
1/3 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted.

Nutrition Facts : Calories 174 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

SIMPLE CREAM OF BROCCOLI SOUP



Simple Cream of Broccoli Soup image

Provided by Food Network Kitchen

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons butter
1/2 cup cream, heavy, light or half-n-half
1 onion, chopped
1 russet potato, peeled and chop
Nutmeg, to taste
6 cups canned chicken stock, warmed
Salt
3 cups chopped broccoli florets and stems
Pepper

Steps:

  • In a large pot, melt butter and cook onion until tender over medium high heat. Add potato and toss to coat with butter. Add hot stock and bring to a simmer. Stir in broccoli and return to a simmer. When potato and broccoli are tender, puree in batches in a blender or food processor. Return to pot and add cream. Season to taste and serve warm.

BROCCOLI CHEESE AND POTATO SOUP



Broccoli Cheese and Potato Soup image

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

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter or 2 tablespoons margarine
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups skim milk
1/4 teaspoon pepper
1 dash paprika
salt
minced fresh parsley, if desired

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

CREAM OF BROCCOLI, BACON & POTATO SOUP



Cream of Broccoli, Bacon & Potato Soup image

Combine three favorite soup flavors with our tasty Cream of Broccoli, Bacon & Potato Soup! Try serving this tasty cream of broccoli soup with a side salad.

Provided by My Food and Family

Categories     Soup Recipes

Time 45m

Yield 4 servings, 1 cup each

Number Of Ingredients 8

4 slices OSCAR MAYER Bacon
1 onion, chopped
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1/2 cup water
1 large baking potato (1/2 lb.), peeled, chopped
4 cups small broccoli florets
1/2 cup KRAFT Shredded Sharp Cheddar Cheese, divided
1/3 cup KRAFT Classic Ranch Dressing, divided

Steps:

  • Cook bacon in large saucepan on medium heat until crisp. Remove bacon from pan, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels.
  • Add onions to reserved drippings; cook and stir 8 min. or until tender. Add broth, water and potatoes; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or just until potatoes are tender. Stir in broccoli; cook 5 min. or until tender. Stir in 1/4 cup each cheese and dressing.
  • Blend soup, in batches, in blender until smooth. Ladle into 4 bowls. Crumble bacon; sprinkle over soup. Top with remaining cheese and dressing.

Nutrition Facts : Calories 300, Fat 22 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 660 mg, Carbohydrate 20 g, Fiber 4 g, Sugar 5 g, Protein 9 g

GRANDMA'S CREAM OF POTATO SOUP OR BROCCOLI SOUP



Grandma's Cream of Potato Soup or Broccoli Soup image

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

2 (31 ounce) cans college inn chicken broth
6 medium potatoes (cubed)
4 stalks celery (diced)
4 medium carrots (diced)
1/2 cup cubed ham (optional)
1/4 lb of deli bacon (smoked)
1 medium Spanish onion (diced)
1 quart heavy cream
4 tablespoons butter
1/4-1/2 cup cornstarch
12 ounces cheddar cheese (optional)
2 heads broccoli, chopped, peel stems of skins and slice (skins are tough and bitter)

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

GRANDMA'S CREAM OF POTATO OR BROCCOLI SOUP



Grandma's Cream of Potato or Broccoli Soup image

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

2 (31 ounce) chicken broth
6 medium potatoes, cubed
4 stalks celery, diced
4 medium carrots, diced
1/2 cup ham, cubed (optional)
1/4 lb bacon
1 medium onion (diced)
1 quart heavy cream, evaporated milk can be substituted
4 tablespoons butter
1/4-1/2 cup cornstarch
12 ounces cheddar cheese, shredded (optional)

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

GERMAN POTATO BACON SOUP



German Potato Bacon Soup image

I got this recipe from Lisa Brill at Spurwing Country Club as part of the annual Octoberfest that the Country Club does every year. It's a great soup and different from the average potato soup! Great winter-time soup.

Provided by Joe Werner

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 11

¼ cup butter
2 yellow onions, diced small
4 slices bacon, diced small
1 bay leaf
2 quarts chicken broth
4 russet potatoes, diced
2 tablespoons flour
1 teaspoon dried marjoram
1 teaspoon caraway seed
salt and ground black pepper to taste
3 ounces sour cream

Steps:

  • Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir the onion mixture until the onions are nearly clear, 5 to 7 minutes.
  • Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the potatoes are tender, about 20 minutes.
  • Stir sour cream into the soup; cook another 1 to 2 minutes.

Nutrition Facts : Calories 225.9 calories, Carbohydrate 27.1 g, Cholesterol 29.9 mg, Fat 10.6 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 1119.3 mg, Sugar 4.3 g

BROCCOLI POTATO SOUP



Broccoli Potato Soup image

A quick, hearty soup. Great on a wintry afternoon.

Provided by Susan B.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Yield 4

Number Of Ingredients 9

2 cups broccoli florets
1 onion, sliced
1 tablespoon margarine
1 (10.75 ounce) can condensed cream of potato soup
1 cup milk
½ cup water
¾ teaspoon chopped fresh basil
¼ teaspoon ground black pepper
⅓ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 174 calories, Carbohydrate 17.8 g, Cholesterol 17.8 mg, Fat 8.4 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 3.8 g, Sodium 616.2 mg, Sugar 5.5 g

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