Best Ellens Elegant Potato Broccoli Soup Recipes

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POTATO BROCCOLI SOUP



Potato Broccoli Soup image

This filling & flavorful Potato Broccoli Soup is the perfect meatless meal for lunch or dinner!

Provided by Holly Nilsson

Categories     Appetizer     Dinner     Lunch     Side Dish     Soup

Time 37m

Number Of Ingredients 11

1 tablespoon butter
1 small onion (diced)
1 rib celery (diced)
1 clove garlic (minced)
16 ounces baking potatoes (peeled and diced, about 2 medium potatoes )
3 cups chicken broth
3 cups broccoli florets
salt & pepper ( to taste)
½ cup heavy cream
⅓ cup sharp cheddar cheese (shredded)
2 tablespoons parmesan cheese (fresh)

Steps:

  • Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.
  • Add potatoes and chicken broth. Cover and simmer 8 minutes.
  • Add broccoli and cook until softened, about 5-6 minutes.
  • Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
  • Using a hand blender, blend remaining soup in the pot until smooth. Add cream and simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
  • Garnish with additional cheese if desired.

Nutrition Facts : ServingSize 1.25 cup, Calories 306 kcal, Carbohydrate 29 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 60 mg, Sodium 817 mg, Fiber 4 g, Sugar 3 g

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

ELLEN'S ALL-DAY POTATO SOUP



ELLEN'S ALL-DAY POTATO SOUP image

Found this very simple recipe for potato soup one day when I was looking to use up some veggies. It's been changed here and there to my liking, and I hope yours too. Photo: Meatlessmealsformeateaters.com

Provided by Ellen Bales @Starwriter

Categories     Cream Soups

Number Of Ingredients 10

6 medium potatoes, peeled and diced
2 medium onions, chopped
1 large carrot, sliced thin
1 - celery stalk, liced thin
1 tablespoon(s) parsley flakes
1 tablespoon(s) salt
1/8 teaspoon(s) pepper
2 tablespoon(s) butter
1 can(s) (13 oz.) evaporated milk
5 cup(s) water

Steps:

  • Place all ingredients, except milk, in crockpot. Cover and cook on low for 10-12 hours, or on high for 3-4 hours.
  • At the beginning of the last hour, stir in the milk.
  • NOTE: You may add 1 or 2 cloves of garlic if you so desire. You may also add cheese, bacon bits, any number of things, but this is a simple recipe that you can throw together quickly in the morning and forget.

ELLEN'S ELEGANT POTATO-BROCCOLI SOUP



ELLEN'S ELEGANT POTATO-BROCCOLI SOUP image

I started out to make someone else's soup today but found I didn't have all the right ingredients and couldn't go shopping because of the weather--snowed in! So I improvised and came up with a totally different soup which is SO YUMMY! It is so filling you don't really need anything to go with it. Hope you'll give it a try!

Provided by Ellen Bales @Starwriter

Categories     Cream Soups

Number Of Ingredients 11

2 or 3 large baking potatoes, peeled and cubed
1 medium onion, chopped
4 ounce(s) cream cheese, softened
1 can(s) (10.5 oz.) cream of broccoli soup, undiluted
1/2 cup(s) chicken broth
8 ounce(s) half and half
1/2 stick(s) butter
1 teaspoon(s) garlic powder
4 slice(s) bacon, cooked and crumbled
4 ounce(s) shredded cheddar cheese
- salt and pepper to taste

Steps:

  • Cook potatoes and onions in boiling water, covered, for about 10 minutes; drain.
  • Add cream cheese and broccoli soup; mix well.
  • Stir in 3/4 of the crumbled bacon and 3/4 of the shredded cheese. Add garlic powder, chicken broth, and half and half. Stir until well combined.
  • Add the butter, salt and pepper, and cover over low to medium heat until butter has melted.
  • Stir again to combine all ingredients; simmer until hot. Serve immediately with the remaining bacon and cheese as garnish.

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