Potato Cheddar Soup With Broccoli And Cauliflower Recipes

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

Ingredients

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

POTATO, BROCCOLI, AND CHEDDAR SOUP

Potato, Broccoli, and Cheddar Soup image

Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 35m

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large shallots, halved and thinly sliced (1/4 cup)
3 large cloves garlic, minced (2 tablespoons)
2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
2 packed cups grated white cheddar (from an 8-ounce block)
1 tablespoon fresh lemon juice, plus grated zest for serving
4 slices (each 1/2 inch thick) rustic Italian bread

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

Potato, Broccoli and Cheese Soup image

A cheesy, potato broccoli soup that tastes great.

Provided by Ruth A. Burbage

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

Yield 6

Number Of Ingredients 8

Ingredients

2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 448.2 calories, Carbohydrate 42.6 g, Cholesterol 59.7 mg, Fat 22.8 g, Fiber 6.3 g, Protein 20.3 g, SaturatedFat 12.7 g, Sodium 1188.9 mg, Sugar 4.9 g

POTATO CHEDDAR SOUP WITH BROCCOLI AND CAULIFLOWER

Potato Cheddar Soup With Broccoli and Cauliflower image

This is a lovely soup with the addition of the broccoli & cauliflower. It is a lighter soup and the vegetables add a nice colour. From Country Home Magazine.

Provided by Kit..ty Of Canada

Categories Low Protein

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 onions, chopped
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon minced garlic (6 cloves)
2 1/2 lbs potatoes, peeled and quartered
2 carrots, peeled and coarsely chopped
5 cups chicken stock or 5 cups chicken broth
8 ounces broccoli
8 ounces cauliflower
3/4 cup milk
3/4 cup whipping cream
1 cup shredded cheddar cheese (4 oz.)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
Add garlic and continue cooking.
Add potatoes, carrots, and chicken stock.
Bring to boiling; reduce heat.
Cover and simmer for 1 hour.
Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
Coarsely chop tender stems.
Core and separate cauliflower into small flowerets.
Add broccoli stems and cauliflower to potato mixture.
Cover; simmer 45 minutes.
Add broccoli flowerets and cook, covered, for 15 minutes more.
Add milk, cream, cheese, salt, and pepper to vegetable mixture.
Lightly puree with a potato masher until coarsely blended to desired texture.
Add water, if needed, to desired consistency.
Note: I use an immersible blender.

Nutrition Facts : Calories 375.7, Fat 19, SaturatedFat 10.3, Cholesterol 56.9, Sodium 588.2, Carbohydrate 40, Fiber 5.4, Sugar 6.6, Protein 13.2

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