BEST CREAM OF BROCCOLI AND POTATO SOUP
Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.
Provided by BRITTLEY47
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
- Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
- Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g
POTATO AND SAUSAGE SOUP
Best potato soup with sausage ever with a variation of the original German soup. My family loves this soup and I never have leftovers. This recipe is one my grandmother used to make when I was growing up and I have always loved this.
Provided by Lori
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 13
Steps:
- Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
- Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.
Nutrition Facts : Calories 499.8 calories, Carbohydrate 18.3 g, Cholesterol 105.3 mg, Fat 39.2 g, Fiber 2 g, Protein 17.4 g, SaturatedFat 18.7 g, Sodium 1831.9 mg, Sugar 2.4 g
CREAMY BROCCOLI AND POTATO SOUP
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
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.
CREAMY POTATO, BROCCOLI, SAUSAGE SOUP
Steps:
- IN A LARGE SOUP POT:combine the cubed potatoes, (preferably Yukon Gold or red)with about 3 cups of chicken stock, adding enough water to cover well. Bring to boil. Cook just till potatoes can be broken with a fork, about 12 to 15 minutes, and remove from heat. Leaving about a pint of stock and 1 1/2 to 2 cups of potatoes in the pot, transfer most of the potatoes and stock to a blender and process till smooth. Add sour cream, horseradish, parmesan and milk to thin as needed, about 1 cup. Blend again and return to the soup pot. IN A SAUTE PAN: After putting the potatoes on to boil, saute onion in about 2 tablespoons of oil over medium heat, till well browned and tender. Remove onions from pan to a dish. Immediately add the kielbasa and stir-fry till browned. Return onions to fry pan with sausage, heat for 1 minute, then add to soup pot. Add white wine, remaining cup of chicken stock and milk to desired heavy soup consistency. Add broccoli, parsley, dill and basil. Cook as a slow simmer till broccoli is just chewy tender, about 10 minutes. Serve in pre-warmed bowls with hot artisan bread. Top with a shake of parmesan and a pinch of fresh dill.
SAUSAGE AND BROCCOLI SOUP
This is similar to Olive Garden's soup, but with broccoli instead of kale. You can use any kind of sausage you like Italian, regular or turkey.
Provided by julieriesselmantt
Categories Beans
Time 1h
Yield 1 1/4 cup, 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan or dutch oven, cook sausage until no longer pink. About 6-8 minutes.
- Drain sausage well on paper towels and set aside.
- In the same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, broth and water. Heat to boiling. Reduce eat to low and cook uncovered about 10 minutes stirring occasionally.
- Stir in sausage, broccoli and beans and cook until potatoes are tender - about 10-15 minutes.
- Stir in half and half and cook until just heated.
Nutrition Facts : Calories 310.6, Fat 16.6, SaturatedFat 6.4, Cholesterol 35.3, Sodium 822, Carbohydrate 26.8, Fiber 5.1, Sugar 2, Protein 14.2
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