Best Creamy Broccoli Potato Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP



Slow Cooker Creamy Potato, Cabbage, Broccoli and Cheese Soup image

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

1 cup chopped onion
2 teaspoons minced garlic
1 cup chopped celery, 2 stalks
12 ounces frozen broccoli florets
8 medium potatoes, cubed golden potato
1/2 teaspoon pepper (or more)
1/2 teaspoon paprika (or more)
4 cups chicken stock
2 cups water (more or less)
1 small cabbage, chopped
8 ounces neufchatel cheese (cream cheese)
1 cup shredded Mexican blend cheese (not the taco seasoning type, or cheddar if you like)
tony chachere's original creole seasoning

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

CREAMY BROCCOLI AND POTATO SOUP



Creamy Broccoli and Potato Soup image

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

2 tablespoons olive oil
1 cup sliced leeks, white and light green only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups broccoli florets
1/4 to 1/2 cup heavy cream

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.

CREAMY BROCCOLI POTATO SOUP



Creamy Broccoli Potato Soup image

In Valparaiso, Indiana, Barbara Baker relies on a few handy ingredients to make canned soup taste just like homemade. The creamy mixture that results is hearty with chunks of broccoli and potato.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh broccoli florets
1 small onion, thinly sliced
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup water
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon pepper
1/3 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted.

Nutrition Facts : Calories 174 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

CREAMY POTATO, BROCCOLI, SAUSAGE SOUP



CREAMY POTATO, BROCCOLI, SAUSAGE SOUP image

Categories     Soup/Stew     Potato     Stew

Yield 8 large bowls

Number Of Ingredients 17

2 to 3 pounds of potatoes, cut in 3/4 inch cubes
4 cups Chicken stock
2 chopped medium onions
1 ring of kielbasa sausage, split lengtwise and cut in 1/4 inch slices.
1/4 cup sour cream
2 cups milk
1 teaspoon hot horseradish
3 teaspoons grated parmesan or asiago cheese (or mix both)
1/2 teaspoon anchovy paste
2 cups broccoli flowerets
1 teaspoon balsamic vinegar
1/4 cup sweet white wine
1/4 cup snipped parsley
2 tablespoons snipped fresh dill.
1 teaspoon basil
salt & pepper to taste
(a shot of Tobasco optional)

Steps:

  • IN A LARGE SOUP POT:combine the cubed potatoes, (preferably Yukon Gold or red)with about 3 cups of chicken stock, adding enough water to cover well. Bring to boil. Cook just till potatoes can be broken with a fork, about 12 to 15 minutes, and remove from heat. Leaving about a pint of stock and 1 1/2 to 2 cups of potatoes in the pot, transfer most of the potatoes and stock to a blender and process till smooth. Add sour cream, horseradish, parmesan and milk to thin as needed, about 1 cup. Blend again and return to the soup pot. IN A SAUTE PAN: After putting the potatoes on to boil, saute onion in about 2 tablespoons of oil over medium heat, till well browned and tender. Remove onions from pan to a dish. Immediately add the kielbasa and stir-fry till browned. Return onions to fry pan with sausage, heat for 1 minute, then add to soup pot. Add white wine, remaining cup of chicken stock and milk to desired heavy soup consistency. Add broccoli, parsley, dill and basil. Cook as a slow simmer till broccoli is just chewy tender, about 10 minutes. Serve in pre-warmed bowls with hot artisan bread. Top with a shake of parmesan and a pinch of fresh dill.

CREAMY BROCCOLI & POTATO SOUP



Creamy Broccoli & Potato Soup image

Hearty, creamy and easy to make, this broccoli-and-potato soup can be on the table in less than 40 minutes.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

1 Tbsp. oil
1 onion, chopped
4 cups small broccoli florets, chopped
1/2 lb. baking potatoes (about 1 large), peeled, chopped
1 can (14 oz.) chicken broth
1-1/4 cups water
1/4 tsp. black pepper
1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
2 Tbsp. milk
1 tsp. garlic powder

Steps:

  • Heat oil in large saucepan on medium heat. Add onions; cook and stir 5 min. or until tender.
  • Stir in broccoli, potatoes, broth, water and pepper. Bring to boil; simmer on medium-low heat 15 min. or until vegetables are tender.
  • Blend soup, in batches, in blender until smooth. Return to pan. Mix remaining ingredients until blended; whisk into soup. Cook and stir 2 to 3 min. or until heated through.

Nutrition Facts : Calories 180, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

Related Topics