POTATO, BROCCOLI, AND CHEDDAR SOUP
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
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.
BROCCOLI, LEEK, AND POTATO SOUP
There will be no kissing after this eating this soup, but with its creamy delightful taste you will not mind.
Provided by Seeshell
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Potato Leek Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- Stir the bacon and olive oil in a large pot over medium heat until the bacon has turned golden brown and released its grease, about 7 minutes. Add the butter, leeks, onion, and celery. Cook and stir until the leeks have softened, about 7 minutes.
- Pour in the chicken stock, potatoes, herbes de Provence, coriander, fennel, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are just beginning to turn tender, about 8 minutes. Stir in the broccoli, and simmer 5 minutes. Add the milk, and continue simmering until the vegetables are tender, about 5 minutes more.
- 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. Season to taste with additional salt and pepper; sprinkle with chopped green onions to serve.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 33 g, Cholesterol 27.3 mg, Fat 15 g, Fiber 4.5 g, Protein 10 g, SaturatedFat 6 g, Sodium 794.7 mg, Sugar 9.8 g
SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP
I wanted something a little healthier than regular potato soup. This has some extra veggies and fewer processed ingredients and is wonderful on a cold day. I had to guess on the cooking time as I was home for this and ended up cooking on high because I couldn't wait to eat it.
Provided by JG-TKD
Categories Low Protein
Time 6h30m
Yield 5 1/2 quarts, 11 serving(s)
Number Of Ingredients 13
Steps:
- Place everything except cabbage and cheese in a 6 quart crockpot.
- Add as much cabbage as will fit and still leave about an inch of space between the top of the food and the lid.
- Add water to almost cover the ingredients (about 2 cups when I made it).
- Cook on low until soft my guess is 6-8 hours then use an immersion blender to cream everything.
- add in cheeses and blend again, or let melt and stir.
- This is a nice hearty soup for the cold snap we are having. It needed a bit more flavor so I added the tony's at the end. Adding bits of ham at the beginning might work for that as well.
Nutrition Facts : Calories 280.6, Fat 9.7, SaturatedFat 5.3, Cholesterol 30.5, Sodium 367.3, Carbohydrate 38.6, Fiber 6.4, Sugar 7.1, Protein 11.8
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
POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS
This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl.
Provided by Galley Wench
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
- Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
- Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 42.8 g, Cholesterol 112 mg, Fat 29.8 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.7 g, Sodium 1189.1 mg, Sugar 8.8 g
BROCCOLI AND CHEESE SOUP WITH POTATO
Create this luscious Broccoli and Cheese Soup with Potato, made with VELVEETA. This broccoli and cheese soup is like a hearty hug in a bowl.
Provided by My Food and Family
Categories Soup Recipes
Time 4h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Line slow cooker with disposable plastic liner as directed on package. Place potatoes in prepared slow cooker. Add broth and water; cover with lid.
- Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
- Mash potatoes lightly with potato masher. Stir in VELVEETA and broccoli; cook, covered, 30 min. Stir before serving.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 920 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 6 g, Protein 11 g
SEARED BROCCOLI AND POTATO SOUP
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It's a technique inspired by Andrew Feinberg of Franny's restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we've added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.
Provided by Melissa Clark
Categories dinner, for one, for two, lunch, soups and stews, appetizer, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
- Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
- Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams
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.
PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni. Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through. Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.
POTATO CHEDDAR SOUP WITH BROCCOLI AND CAULIFLOWER
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
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
PUREED POTATO AND BROCCOLI SOUP WITH PARMESAN CROUTONS
The broccoli is added to this classic potato soup towards the end of the cooking time, so that it maintains its bright color and sweet flavor. The soup will have a silkier texture if you take the time to strain it after pureeing.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, soups and stews, appetizer, main course
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and optional leeks. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the chopped garlic and cook, stirring, for another minute, until fragrant. Add the potatoes, bouquet garni, water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add the broccoli, turn the heat up slightly to bring back to a boil, then reduce the heat again and simmer, uncovered, for 10 minutes, until the broccoli is thoroughly tender but still bright. Remove the bouquet garni.
- Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. For a silky texture, strain through a medium strainer set over a bowl, using a pestle or the bottom of a ladle to push the soup through. Return to the pot, taste and adjust salt, add a generous amount of freshly ground pepper, and heat through.
- Lightly toast the bread and rub with a cut clove of garlic. Top each slice with a spoonful of Parmesan and heat through in a toaster oven or under a broiler, being careful to watch closely, until the cheese melts. Serve the soup, topping each bowl with 2 croutons.
Nutrition Facts : @context http, Calories 183, UnsaturatedFat 3 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1029 milligrams, Sugar 3 grams, TransFat 0 grams
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, HAM, AND SWEET POTATO SOUP
There's nothing like a hearty soup to warm you up on a chilly day! When I was a teenager, I worked at a restaurant that had a ham and broccoli soup in their "soup of the day" rotation. This is my twist on that recipe!
Provided by Kim's Cooking Now
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a large pot or Dutch oven and cook onion until starting to soften, 2 to 3 minutes. Add sweet potato and garlic; cook until fragrant, about 1 minute. Add water, ham, and bouillon cubes; bring to a boil. Boil for 3 to 4 minutes. Add broccoli and until it reaches your desired tenderness, 4 to 5 minutes.
- Meanwhile, bring a large pot of unsalted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain pasta and add to the soup. Serve immediately.
Nutrition Facts : Calories 269.9 calories, Carbohydrate 44.9 g, Cholesterol 8.7 mg, Fat 5.8 g, Fiber 4.1 g, Protein 10.1 g, SaturatedFat 1.1 g, Sodium 820.8 mg, Sugar 4.4 g
CREAM OF BROCCOLI, SWEET POTATO, AND ZUCCHINI SOUP
This is a lovely creamed soup, thick with veggies and flavor. It is something to serve company with a loaf of homemade bread and a salad. A country inn near us serves a soup similar to this, and has for years attracted people with it. This is the closest to it that I can get. Sometimes I think that this is better. I think the unique flavor is the cumin. It is delicious.
Provided by Mimi in Maine
Categories Yam/Sweet Potato
Time 1h15m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Note before you start; the basil, tarragon, and cumin are added to taste--keep tasing till you get it the way you want it.
- Break up the broccoli into flowerettes and simmer alone in another pan; set aside.
- Cover the bottom of a large pot with butter and saute onions till golden, but not brown.
- Add the sweet potato and zucchini.
- Stir till veggies are hot and then cover with the chicken stock.
- Put a colander down into the pot of liquid so that the liquid is up through the holes.
- Measure the stock because this determines how much Creamora to put in (1 teaspoon of Creamora to 1 cup of liquid) and with a whisk, whisk in the Cremora.
- Add the celery seed, nutmeg, basil, tarragon, cumin, salt and pepper.
- Bring to a boil.
- Add the Potato Buds to the colander whisking all the time till it is thick.
- Then gently take out the colaner and stir. You can use more or less depending on the thickness that you like.
- Add the cream for extra richness (or a small can of evaporated milk would also do).
- Then add the broccoli using as much as you like.
- Do not boil this soup.
Nutrition Facts : Calories 243.8, Fat 11.6, SaturatedFat 6.3, Cholesterol 31.7, Sodium 1002.3, Carbohydrate 25.2, Fiber 5.2, Sugar 5.7, Protein 12.3
POTATO, BROCCOLI AND CHEESE SOUP
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
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
BROCCOLI, POTATO, AND CHEDDAR SOUP
If your ideal comfort food is a fully loaded baked potato, this soothing soup is for you. Deliciously warm and cozy-this naturally gluten-free soup melds nutritious broccoli and hearty potatoes with buttery Havarti and bold cheddar cheese.
Provided by Riley Wofford
Time 1h40m
Number Of Ingredients 12
Steps:
- Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.
- Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.
HAM AND BROCCOLI SOUP WITH POTATO
This is a delicous soup for using your leftover ham, or I sometimes buy the already diced ham at my grocery store.
Provided by Sooz Cooks
Categories Ham
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, combine the potatoes and chicken broth. Bring to a boil. Reduce heat to medium; cover and cook 4 to 5 minutes or until potatoes are tender.
- Stir in the ham and broccoli and simmer for another 5 minutes. Mix the milk and flour together until blended. Add the milk to to pot and simmer for 15 minutes, stirring occasionally. Do not boil!
- Add cheese and cream cheese and stir until melted. Add salt and pepper to taste.
- Serve steaming bowls of soup garnishd with shredded cheese, sour cream and/or croutons.
Nutrition Facts : Calories 617.8, Fat 33.7, SaturatedFat 14.8, Cholesterol 104.2, Sodium 2275.8, Carbohydrate 45.5, Fiber 5, Sugar 6.1, Protein 33.5
BROCCOLI, CHEESE AND POTATO SOUP
Taken from the Skinnytaste website, this is a fantastic and satisfying soup that is easy on the calories. With this much flavor you won't miss them!
Provided by CaliforniaJan
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Chop onion, carrot, celery, garlic in a chopper or mini food processor.
- In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
- Add flour, salt and pepper to the pot and stir until smooth.
- Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
- Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and American cheese, stir well and remove from heat.
- Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.
Nutrition Facts : Calories 361.3, Fat 18, SaturatedFat 11.1, Cholesterol 54.5, Sodium 958.7, Carbohydrate 33, Fiber 3.4, Sugar 6.1, Protein 19.1
CHEESY CROCK POT POTATO HAM AND BROCCOLI SOUP
A simple and hearty soup that is made in the Crock Pot.
Provided by Bridget O'Connor
Categories Chowders
Time 6h10m
Number Of Ingredients 9
Steps:
- 1. Add all ingredients to the crock pot except for ham and cheese. Cook on low 6-8 hours. During last 30 minutes of cooking stir in the cheese and ham. Garnish with extra cheese if desired. Enjoy!
SARASOTA'S BROCCOLI, ZUCCHINI AND POTATO SOUP
A few things to chop, but well worth the taste. Fresh flavors, rich, but no cream. Herbs and fresh vegetables give this all it needs. The cheese and potatoes gives it a little creamy texture and then I love to finish it topped with a roasted tomato in bread crumbs. It just seems to make it perfect. A nice slice of fresh bread, any kind you have. Some good bread sticks would be wonderful. Now I like to make my own, but honestly I don't always have time. A nice short cut ... Pillsbury bread sticks, but make a mix of melted butter, garlic, dried Italian seasoning and brush after you twist them up. Then sprinkle on Parmesan cheese. If you bake these on parchment paper or foil sprayed with Pam ... no clean up. They are easy quick and simple.
Provided by SarasotaCook
Categories Potato
Time 1h5m
Yield 4-6 large bowls, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- The Start -- In a large pot, add the olive oil and heat to medium. Add the onion, garlic and leeks and cook until slightly soft, just 3-4 minutes.
- Veggies -- Add the potatoes, zucchini and broccoli and cook just 1-2 minutes and then add the broth. Add the bay leaf and cook until the vegetables are soft. About 20 minutes. Don't forget to keep that cup of broccoli and potato to finish off the soup.
- Puree -- Now I like to use my immersion blender, but you can also use a regular blender. You want to blend the soup until the mix is well pureed. Mix until you get a creamy and a smooth texture.
- NOTE: Remove the bay leaf before you puree.
- Add the remaining broccoli and potatoes and cook another 10 minutes until they get soft.
- Finishing -- Once the final broccoli and potatoes are soft add the herbs, and any seasoning like the salt and pepper along with the cheese and just heat up. This isn't a thick chowder but a nice creamy soup. It is really good and light with tons of flavor.
- NOTE: If you like it thicker, you can mix a little corn starch with some water to make a slurry and then add to the soup (just 1 tablespoon of each) and bring the soup to medium boil and it will thicken. For me -- I don't think it needs any thickening. But you can add that if you want.
- My touch -- I love to serve this with a tomato I just roasted in the oven topped with olive oil and bread crumbs. Simply on a piece of foil. 10 minutes as the soup was finishing up. It is just the perfect finish. I used just a light drizzle of olive oil and then dredged in Italian dried bread crumbs. Roast at 425F for 10 minutes is all.
- Drizzle a little olive oil as a garnish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love