Awesome Potato Broccoli Cheese Soup Recipes

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.

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.

POTATO, BROCCOLI, AND CHEDDAR SOUP

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.

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.

AWESOME POTATO BROCCOLI CHEESE SOUP

Steps:

• Bake potatoes prior to making soup: bake at 400 deg. for 1 hour. When cool enough, scoop out insides of potatoes and roughly chop. Set aside to add to soup later.
• Melt butter in large sauce pot and add onion. Cook over medium heat until soft, about 5 minutes-stirring often.
• Add flour and stir for a minute.
• Gradually whisk in chicken broth, heavy cream, and milk until smooth. Add dry mustard and hot sauce.
• Meanwhile, steam broccoli in it's microwaveable bag - chop up into pretty small pieces.
• Turn up to medium-high heat and stir often, until boiling. Add potatoes and broccoli, heat to boiling again. Add salt/pepper/additional hot sauce to taste.
• Turn heat to low and simmer for 5 minutes. Add cheddar cheese and stir until just melted.(do not boil).