Best Broccoli And Leftover Mashed Potato Soup Recipes

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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

LEFTOVER MASHED POTATO SOUP



Leftover Mashed Potato Soup image

One Thanksgiving, I asked my son-in-law, who was visiting with our daughter and her family, to make the mashed potatoes. I neglected to say how much, and he ending up paring and cooking an entire 10-pound bag of Idaho russets. After they left, we had about six cups of leftover mashed potatoes I like potato soup, so I thought maybe I could turn the leftover mashed potatoes into soup.

Provided by Tom C

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

Time 1h5m

Yield 10

Number Of Ingredients 12

¾ pound bacon
1 medium onion, diced
6 cups leftover mashed potatoes
1 (32 ounce) container chicken broth
2 pints half-and-half
2 (15.25 ounce) cans whole kernel corn, drained
2 tablespoons salt-free garlic and herb seasoning blend (such as Mrs. Dash®)
1 tablespoon green hot pepper sauce
1 tablespoon ground paprika
1 tablespoon Worcestershire sauce
2 teaspoons ground black pepper
1 teaspoon red hot pepper sauce

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly thoroughly cooked but not crisp, about 8 minutes. Drain bacon slices on paper towels. Cut strips in half lengthwise, then chop into small pieces.
  • Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.
  • Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.
  • Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Mix in reserved bacon drippings plus corn, garlic and herb seasoning blend, green hot pepper sauce, paprika, Worcestershire sauce, pepper, and red hot pepper sauce. Add sauteed onion and chopped bacon; bring to a boil. Reduce heat and simmer for 30 minutes.

Nutrition Facts : Calories 395.5 calories, Carbohydrate 45.6 g, Cholesterol 58.5 mg, Fat 19.4 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 10 g, Sodium 1398 mg, Sugar 5.8 g

CREAM OF BROCCOLI CHEDDAR SOUP



Cream of Broccoli Cheddar Soup image

Make and share this Cream of Broccoli Cheddar Soup recipe from Food.com.

Provided by CareCook

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
1 onion, chopped
3 cups broccoli, frozen and chopped
2 cups chicken broth
1 1/2 cups mashed potatoes
2 cups milk
1 1/2 cups cheddar cheese, shredded
salt and pepper

Steps:

  • Heat oil in soup pot and add onion. Cook until translucent.
  • Add broccoli and chicken broth and cook until tender.
  • Add mashed potatoes & mix thoroughly. Heat for 5 minute.
  • Add milk and heat some more.
  • Add cheddar cheese.
  • Salt and pepper to taste.
  • Note: I like to add cream cheese, sour cream, and onion salt to my mashed potatoes. This makes them so yummy!

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

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

CHEESY BROCCOLI-POTATO SOUP



Cheesy Broccoli-Potato Soup image

Hearty soup made simple. Loaded with chicken, broccoli, cheese and creamy potatoes, this flavorful soup is just minutes away.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 6

Number Of Ingredients 8

1 carton (32 oz) Progresso™ chicken broth
1/3 cup chopped onion
1 bag (12 oz) frozen chopped broccoli
2 cups milk
1 1/3 cups Betty Crocker™ mashed potatoes
2 cups chopped cooked chicken
1 cup shredded Swiss cheese (4 oz)
1/2 teaspoon salt

Steps:

  • In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
  • Stir in milk and dry potatoes until well blended; stir in remaining ingredients.
  • Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.

Nutrition Facts : Calories 280, Carbohydrate 22 g, Cholesterol 65 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 0 g

LEFTOVER MASHED POTATO & CHEDDAR SOUP



Leftover Mashed Potato & Cheddar Soup image

This Recipe is a GREAT way to get rid of leftovers and is SO Yummo! I saw Robin Miller (The Food Network) making this on her show today, and was inspired, I used her basic recipe and embellished it some, changed a few things to fit my families taste buds, and it really worked GREAT -- Enjoy!

Provided by stephanierndos

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1/2 teaspoon bacon drippings
3/4 cup diced onion
3/4 cup diced celery
4 cups reduced-sodium chicken broth or 4 cups vegetable broth
2 cups mashed potatoes, leftover
1/4-1/2 cup corn, leftover
1/4-1/2 cup cauliflower (in cheese sauce also works great) or 1/4-1/2 cup broccoli, leftover (in cheese sauce also works great)
4 ounces shredded cheddar cheese (sharp is best)
1/2 teaspoon sea salt (or Kosher Salt)
1/4 teaspoon white pepper
1/2 teaspoon paprika
2 slices bacon, pre-cooked & crumbled (optional but very good addition if you have it leftover from breakfast)

Steps:

  • Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
  • Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces - if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or - in the Freezer for up to 2-3 months.

Nutrition Facts : Calories 309.9, Fat 16.3, SaturatedFat 7.9, Cholesterol 35.1, Sodium 909, Carbohydrate 27.6, Fiber 2.9, Sugar 4.2, Protein 15.3

LEFT-OVER MASHED POTATO-BROCCOLI-CHEDDAR SOUP



Left-Over Mashed Potato-Broccoli-Cheddar Soup image

Especially during the holidays, you seem to always have left-overs. This is a wonderful way to use up any left-over mash potatoes you have laying around. It is a good and economical version of Panera Bread's Broccoli & Cheddar Soup.

Provided by cathy tate

Categories     Cream Soups

Time 30m

Number Of Ingredients 6

2 c mashed potatoes
1 qt chicken broth
10 oz frozen broccoli, thawed
1/8 tsp pepper
4-6 oz shredded carrots
2 c shredded cheddar cheese

Steps:

  • 1. In blender, puree chicken broth, thawed broccoli and shredded carrots. Transfer to 4-qt pot. Heat to boiling on medium-high. Wisk in mash potatoes and pepper. Simmer on low heat 10 minutes. Stir in cheddar cheese.

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