BROCCOLI & POTATO SOUP
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
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 CHEESE SOUP
This potato, broccoli, and cheese soup is the ultimate comfort food!
Provided by KDcook
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 266.7 calories, Carbohydrate 23.3 g, Cholesterol 45.9 mg, Fat 13.8 g, Fiber 3.1 g, Protein 13.5 g, SaturatedFat 8 g, Sodium 1056.3 mg, Sugar 8.4 g
BROCCOLI CHEESE AND POTATO SOUP
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
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
QUICK POTATO BROCCOLI CHEESE SOUP
Make and share this Quick Potato Broccoli Cheese Soup recipe from Food.com.
Provided by Anndrija
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 501.4, Fat 17.2, SaturatedFat 10.6, Cholesterol 53.3, Sodium 1364, Carbohydrate 70.7, Fiber 8.5, Sugar 4.6, Protein 18.5
BROCCOLI POTATO SOUP
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
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
EASY CHEESY BROCCOLI POTATO SOUP
Make and share this Easy Cheesy Broccoli Potato Soup recipe from Food.com.
Provided by grammyof3
Categories Lunch/Snacks
Time 17m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 202.3, Fat 11.3, SaturatedFat 6.7, Cholesterol 30.6, Sodium 217.3, Carbohydrate 15.9, Fiber 2.5, Sugar 1.9, Protein 11.4
POTATO BROCCOLI CHEESE SOUP
The perfect blend between baked potato and broccoli cheese soup. Creamy, hearty, amazingly tasty. This was a soup I created one day while fishing for ingredients in the fridge. Turned out so well, it became a favorite.
Provided by bekajoi
Categories Chowders
Time 45m
Yield 12 cups, 8-10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 284.7, Fat 12, SaturatedFat 5.7, Cholesterol 24.1, Sodium 554.6, Carbohydrate 38.7, Fiber 4.5, Sugar 2.7, Protein 7.1
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