Best Broccoli Soup With Cheddar Potato Skins Recipes

CHEDDAR BROCCOLI POTATO SOUP

Cheddar Broccoli Potato Soup image

This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It's sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Provided by Jaclyn

Time 55m

Number Of Ingredients 15

Ingredients

5 1/2 Tbsp butter (, divided)
1 1/3 cups chopped carrots ((about 3))
1 cup chopped celery ((2 stalks))
1 cup chopped yellow onion ((1 small))
2 cloves garlic (, minced)
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes (, cut 1/2-inch to 3/4-inch thick (2 large))
3 cups chopped broccoli florets ((from about 2 heads))
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk ((preferably 1% or 2%))
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese ((8 oz))
1/3 cup finely shredded parmesan cheese ((1 oz))

Steps:

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Nutrition Facts : Calories 551 kcal, Carbohydrate 38 g, Protein 22 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 107 mg, Sodium 568 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

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.