BROCCOLI & POTATO SOUP
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
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
BROCCOLI AND LEFTOVER MASHED POTATO SOUP
This is a super easy and flavorful soup I came up with to use my leftover mashed potatoes in a healthy way. Between Thanksgiving and Christmas there is a great opportunity to have leftover mashed potatoes. Here is a soup I came up with that will use up those potatoes and fill your stomach with what my husband calls 'dangerously good soup!'
Provided by Norma Jean
Categories Potato Soup
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
- While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
- Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.
Nutrition Facts : Calories 448 calories, Carbohydrate 39.8 g, Cholesterol 61.1 mg, Fat 26.8 g, Fiber 4.7 g, Protein 14.7 g, SaturatedFat 12.6 g, Sodium 1432 mg, Sugar 6.2 g
SEARED BROCCOLI AND POTATO SOUP
This is not your average broccoli soup. Instead of merely boiling the broccoli to cook it, here, the florets are seared until deeply browned on one side while remaining bright green on the other. This gives the soup a layer of caramelized flavor while also preserving the fresh green taste of the broccoli itself. It's a technique inspired by Andrew Feinberg of Franny's restaurant in Brooklyn, who also uses it for zucchini soup. In this version, we've added potato for body, chile flakes for spice and lemon zest to heighten the citrus tang at the end.
Provided by Melissa Clark
Categories dinner, for one, for two, lunch, soups and stews, appetizer, main course, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large soup pot, heat 2 tablespoons of oil over high heat. Add about a third of the broccoli, just enough so that it covers the bottom of the pan in a single layer without overcrowding. Cook broccoli without moving it for about 3 to 4 minutes, or until dark brown on 1 side only (leave the other side bright green). Transfer to a big bowl and repeat with remaining broccoli and more oil. When all the broccoli has been browned, season with 1 teaspoon salt and set aside.
- Reduce heat to medium-low. Add butter and remaining 2 tablespoons of oil to pan. Add onions and garlic, black and red peppers, and 1/2 teaspoon salt. Cook onion-garlic mixture until soft and translucent, about 4 minutes. Add potato to the pot with 1 quart water and remaining 1 teaspoon salt. Bring to a simmer, cover pot and cook until potato is just tender, 10 to 15 minutes. Add broccoli, cover again and cook until tender, another 5 to 10 minutes.
- Add lemon zest and roughly purée soup with an immersion or regular blender, leaving some small chunks for texture. Stir in lemon juice. Finish with grated Parmesan, a drizzle of olive oil, black pepper and flaky sea salt.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 16 grams, Carbohydrate 20 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 565 milligrams, Sugar 4 grams, TransFat 0 grams
LEFTOVER MASHED POTATO SOUP
Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy!
Provided by PalatablePastime
Categories Pork
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon, and set aside to crumble.
- In a large saucepan, cook onion in butter or dripping until softened.
- Add chopped mushrooms and cook until tender and onion is golden.
- Add chicken broth, salt, pepper, and paprika, stirring to mix.
- Blend in mashed potatoes, stirring until lumps are gone.
- Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
- Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
LEFTOVER MASHED POTATO SOUP
One Thanksgiving, I asked my son-in-law, who was visiting with our daughter and her family, to make the mashed potatoes. I neglected to say how much, and he ending up paring and cooking an entire 10-pound bag of Idaho russets. After they left, we had about six cups of leftover mashed potatoes I like potato soup, so I thought maybe I could turn the leftover mashed potatoes into soup.
Provided by Tom C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly thoroughly cooked but not crisp, about 8 minutes. Drain bacon slices on paper towels. Cut strips in half lengthwise, then chop into small pieces.
- Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.
- Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.
- Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Mix in reserved bacon drippings plus corn, garlic and herb seasoning blend, green hot pepper sauce, paprika, Worcestershire sauce, pepper, and red hot pepper sauce. Add sauteed onion and chopped bacon; bring to a boil. Reduce heat and simmer for 30 minutes.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 45.6 g, Cholesterol 58.5 mg, Fat 19.4 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 10 g, Sodium 1398 mg, Sugar 5.8 g
LEFTOVER MASHED POTATO & CHEDDAR SOUP
This Recipe is a GREAT way to get rid of leftovers and is SO Yummo! I saw Robin Miller (The Food Network) making this on her show today, and was inspired, I used her basic recipe and embellished it some, changed a few things to fit my families taste buds, and it really worked GREAT -- Enjoy!
Provided by stephanierndos
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
- Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces - if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or - in the Freezer for up to 2-3 months.
Nutrition Facts : Calories 309.9, Fat 16.3, SaturatedFat 7.9, Cholesterol 35.1, Sodium 909, Carbohydrate 27.6, Fiber 2.9, Sugar 4.2, Protein 15.3
BROCCOLI MASHED POTATOES
Another one of those things that you put together when you crave something and are cleaning out the fridge! This comes together fast, esp if you have leftover mashed potatoes or use instant. If by any chance any of this is left over, thin it down with some chicken stock and milk and heat it up as a quicky broccoli/potato/cheese soup!
Provided by LAURIE
Categories Potato
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Melt butter in a large Dutch oven.
- Add broccoli, onion and garlic; saute until tender.
- Place in blender container with chicken broth.
- Process until mixture is pureed.
- Add to mashed potatoes.
- Stir in parmesan cheese and pepper.
- Transfer to buttered ovensafe serving dish.
- Top with shredded cheese.
- Broil until hot and bubbly and cheese melts and browns.
- Serve immediately.
Nutrition Facts : Calories 222.5, Fat 13.4, SaturatedFat 8.4, Cholesterol 40.2, Sodium 284.8, Carbohydrate 15.7, Fiber 1.8, Sugar 1, Protein 10.8
CHEESY BROCCOLI-POTATO SOUP
Hearty soup made simple. Loaded with chicken, broccoli, cheese and creamy potatoes, this flavorful soup is just minutes away.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In 3-quart saucepan, heat broth, onion and frozen broccoli to boiling. Reduce heat; cover and simmer 5 minutes, stirring occasionally.
- Stir in milk and dry potatoes until well blended; stir in remaining ingredients.
- Heat over low heat about 5 minutes, stirring occasionally, until hot and cheese is melted.
Nutrition Facts : Calories 280, Carbohydrate 22 g, Cholesterol 65 mg, Fiber 2 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 6 g, TransFat 0 g
BROCCOLI-POTATO MASH
These fluffy mashed potatoes, with a mild broccoli flavor, make a colorful side dish for any entree.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender, adding broccoli during the last 4 minutes. , Drain potato and broccoli; mash with milk, butter, salt and pepper.
Nutrition Facts : Calories 142 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
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