POTATO, BROCCOLI AND CHEDDAR SOUP
Potato, Broccoli and Cheddar Soup is easy to make. It is thick, creamy and comforting. Loaded with veggies and fresh chopped broccoli, along with cheddar cheese, makes one hearty soup that's filling, and delicious. Perfect for family and friends on a chilly night.
Provided by 2 sisters recipes
Categories Soups, Stews and Chili
Time 40m
Number Of Ingredients 11
Steps:
- In a 4 to 5 quart pot, heat olive oil on medium heat.
- Add celery and onions, and sauté until they are softened about 5 minutes.
- Add potatoes, chicken broth, water, and salt. Cover with a lid.
- Bring liquid to a boil, then lower heat, and simmer for 20 to 25 minutes. Turn off the heat.
- Clean the outer skins of the broccoli and chop them into tiny, bite-size pieces. In a medium pot, bring 1-inch of water to a boil, then add broccoli and cover.
- Simmer the broccoli on a low boil for about 3 minutes. Turn off the heat and allow the broccoli to steam for another 2 to 3 minutes. Drain. The color of the broccoli should be bright green and tender.
- Add only HALF the cooked broccoli to the potatoes. Reserve and set aside the other half.
- Using an immersion hand-held blender, begin to slowly pulse up and down directly inside the large pot of soup to puree the potato and broccoli. Puree until well blended. If you don't have one, then blend in your blender but only in small batches and only use the lowest speed. The heat of the soup could pop the lid off the blender, so be extra careful.
- Stir in the remaining cooked broccoli and cheddar cheese. Continue stirring until the cheese is completely melted and blended. Season with fresh cracked pepper to taste.
- Ladle soup into bowls, and garnish with a sprinkle of shredded cheddar cheese on top. Serve warm.
- Optional: Before serving, top each bowl with some crumbled bacon pieces or croutons.
- Serves 6 to 8
LOADED POTATO, BROCCOLI AND CHEDDAR SOUP
Time 35m
Yield 40
Number Of Ingredients 6
Steps:
- Bring vegetable broth to boil in large stockpot. Stir in half of the broccoli florets. Cook until tender; stir in mashed potatoes and chickpeas. Purée until smooth. Heat until simmering.
- Cook remaining broccoli florets until tender.
- Serve 1 cup soup per serving. Top with ½ cup broccoli florets and 1 tbsp Cheddar. Serve with whole grain crackers.
Nutrition Facts : Nutrition Information Serving size 1 cup soup, ¼ cup vegetable Calories
LOADED BROCCOLI-CHEESE POTATO CHOWDER
For anyone who loves baked potatoes or broccoli cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Time 6h25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
Steps:
- Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.
Nutrition Facts : Calories 386 calories, Fat 23g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 921mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
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
LOADED BROCCOLI POTATO CHEDDAR SOUP RECIPE - (3.9/5)
Provided by á-119149
Number Of Ingredients 14
Steps:
- In a large pot over medium-high heat, melt 1 tablespoon of butter. Add the onions and sauté until translucent. 2.Add the carrots and continue to cook for 3 to 4 minutes. 3.Add the garlic and cook until fragrant. 4.Add the potatoes and chicken broth, and bring to a boil. Reduce heat and simmer for about 10 minutes. 5.Add the broccoli and simmer for another 10 minutes, or until tender. 6.While the soup is simmering, melt the remaining ¼ cup of butter in a large sauce pan. Whisk in the flour and cook until golden brown, about 1 minute. 7.Whisk in the milk and continue to stir until the sauce thickens. 8.Add the cheese and stir until melted. Season with salt, pepper and the tabasco sauce. 9.Pour the cheese sauce into the pot with the vegetables and broth. Stir until well-combined. Season to taste. Garnish with the chopped bacon and enjoy!
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.
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