Best Potato Broccoli Cheese Soup Recipes

SLOW COOKER CREAMY POTATO, CABBAGE, BROCCOLI AND CHEESE SOUP

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.

BROCCOLI CHEESE AND POTATO SOUP

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.

POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS

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.

BROCCOLI AND CHEESE SOUP WITH POTATO

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.

CHEESE, BROCCOLI, POTATO, CHICKEN SOUP

Steps:

• In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
• In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
• Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
• 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
• Note: You can easily omit the chicken - it won't be missed. But add another potato in its place.

POTATO, BROCCOLI, AND CHEESE SOUP

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.

BROCCOLI POTATO CHEESE SOUP - WEIGHT WATCHERS

Steps:

• Combine Potatoes, Celery, Carrots, Onion, Parsley, Broccoli and Pepper into Pot.
• Add 1 cup of water and 2 bouillon cubes.
• Bring to a boil; reduce heat cover and simmer until potatoes /carrots are tender.
• Whisk flour and milk together, pour into soup. Stir constantly until soup thickens.
• Add cheese and Ham.
• Stir until cheese melts and Ham is warm.
• See "recipe description" at top for notes on bigger portions.

POTATO, BROCCOLI AND CHEESE SOUP

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.

CHEDDAR CHEESE POTATO BROCCOLI SOUP

Steps:

• In a 3 quart saucepan, melt butter and saute onions.
• Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium. Cook just until potatoes are tender.
• Meanwhile, Place frozen broccoli and cheddar cheese in crock pot on low to start melting and thawing.
• Once the potatoes are done, using a hand blender, blend contents of saucepan to desired consistency and then pour into the crock pot.
• Heat on low until warmed.
• (If you don't want to use a crock pot for this, after blending potatoes to desired consistency, mix in thawed broccoli and heat on medium low. Gradually add cheese, stirring until cheese melts).

EASY BROCCOLI POTATO CHEESE SOUP

Steps:

• In a large soup pot, melt butter; add onions and sauté until they're soft.
• Add chicken broth, broccoli, hash browns, garlic powder, pepper and salt.
• Bring to a boil. Reduce heat; cover and gently simmer for 10-15 minutes until everything is soft.
• Stir in the fat-free half and half.
• Dissolve the cornstarch in the 1/4 cup milk (I do this by shaking them in a jar).
• Add the dissolved cornstarch to the soup.
• DO NOT allow the soup to boil. Stir and cook until thickened. This may take 5-10 minutes.
• Stir in the Velveeta cubes. Stir and cook gently until fully melted.

BROCCOLI, CHEESE AND POTATO SOUP

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.

POTATO BROCCOLI CHEESE SOUP

Steps:

• Heat oil, melt butter.
• Soften onion & garlic in the blend, 8-10 minute
• Add parsley, potato, broccoli, and broth.
• Bring to a boil, simmer 30 minute
• Whisk milk and flour in separate bowl, set aside.
• Smash 1/3-1/2 of the potatoes with potato masher.
• Blend in milk mix, then add velveeta and melt.
• Turn off burner, and allow soup to thicken, about 5 minutes.

INSTANT POT® BROCCOLI-POTATO-CHEESE SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and onion and saute until soft, about 5 minutes. Add chicken broth, potatoes, broccoli, garlic, salt, and pepper. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
• Puree soup as desired with an immersion blender. Stir in Cheddar cheese, 1/4 cup at a time. Stir in half-and-half. Serve.

BROCCOLI, BACON & CHEESE LOADED POTATO SOUP

Steps:

• Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add onions and garlic to reserved drippings; cook 3 min. or until onions are crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk, then broth.
• Add broccoli, potatoes and red pepper; cook and stir 3 to 5 min. or until thickened. Cover; simmer on medium-low heat 10 to 12 min. or just until vegetables are tender, stirring occasionally. Add cheese and sour cream; cook and stir 1 to 2 min. or until cheese is melted and mixture is well blended.
• Serve topped with bacon and tomatoes.

LOADED POTATO & BROCCOLI CHEESE SOUP

Steps:

• 1. Heat oil in a large pot and saute onions until caramelized and aromatic. This works best over a medium-high heat.
• 2. Once golden brown, add the peeled and chopped potatoes. Mix to coat the potatoes with the olive oil and onions.
• 3. With a garlic press, press the cloves of garlic over the potato mixture. Mix to evenly coat the garlic. This smell will cause your mouth to water, but hold tight!
• 4. Add the broth to the potato mixture and season with salt and pepper. The broth should cover the potatoes slightly. Bring the broth to a boil, cover, and allow the soup to simmer just long enough to soften the potatoes through. Be sure to stir frequently to avoid the potatoes burning. The broth will thicken slightly as the potatoes cook through. Before the broth is too thick, add the broccoli.
• 5. Allow the broccoli to cook with the potatoes for about 5 minutes. You can always add a tad more broth if needed.
• 6. Add the butter and Cheddar Soup to the mixture. Keep mixing until the soup is blended evenly and the butter is melted.
• 7. Add the 3 cups of shredded cheese and mix until melted and blended.
• 8. Add the heavy cream and mix thoroughly.
• 9. Add the slices of gouda and mix the soup until it is the right consistency.
• 10. Serve hot with the options of bacon and extra cheddar cheese as toppings.

POTATO BROCCOLI CHEESE SOUP

Steps:

• 1. In a 3 quart saucepan, melt butter and saute onions.
• 2. Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium. Cook just until potatoes are tender.
• 3. Meanwhile, Place frozen broccoli and cheddar cheese in crock pot on low to start melting and thawing.
• 4. Once the potatoes are done, using a hand blender, blend contents of saucepan to desired consistency and then pour into the crock pot.
• 5. Heat on low until warmed. Source:http://www.crock-pot-recipes.us/potato-broccoli-cheese-soup/

CROCK POT POTATO BROCCOLI CHEESE SOUP RECIPE - (4.4/5)

Steps:

• In a 3 quart saucepan, melt butter and saute onions. Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium. Cook just until potatoes are tender. Meanwhile, Place frozen broccoli and cheddar cheese in crock pot on low to start melting and thawing. Once the potatoes are done, using a hand blender, blend contents of saucepan to desired consistency and then pour into the crock pot. Heat on low until warmed.

BROCCOLI CHEESE AND POTATO SOUP

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.

QUICK POTATO BROCCOLI CHEESE SOUP

Steps:

• Wash broccoli, cut the florets into small bitesize pieces.
• Wash potatoes, microwave until bake throughout (usually around 10 mins, depending on your microwave).
• Cut cooked potatoes into bitesize cubes.
• In a large pot combine both potato and cheddar cheese soup and milk, bring to a boil.
• Add potato cubes and broccoli florets.
• Cook for about 15-20 mins on 350 until the broccoli is cooked through.
• Add shredded cheese, cook until cheese melts.
• pepper to taste.

FAVORITE BROCCOLI CHEESE SOUP WITH HAM & POTATO!

Steps:

• Pre-chop and measure out all ingredients to have them ready.
• In stock pot, melt butter.
• Sauté onions, celery, carrots until soft. Add in broccoli, stirring until it is partially cooked. (Maybe 5 minutes.) Add ham cubes, garlic and thyme. Stir and sauté a few minutes more.
• Sprinkle in flour and whisk in 1 cup of the chicken stock and all the heavy cream.
• Add remaining 3 cups of chicken stock, stir 'til blended.
• Add potato cubes. Simmer for 10 minutes or until potatoes and broccoli are tender.
• At this point I remove about 2 cups of the vegetables and set them aside while I blend the soup remaining in the pot using an immersion stick blender until it thickens up a bit. Return the (removed) vegetables/ham to the soup pot.
• Add cheeses, stirring until melted.
• Add salt & pepper to taste and the nutmeg, if desired. (It adds more richness!)
• Serve topped with extra shredded cheese and enjoy with a slice of crusty bread, crackers, croutons, or in a bread bowl along with a nice tossed salad! (Instead of ham, it's delicious with leftover rotisserie chicken!)