Cheddar Cheese Potato Broccoli Soup Recipes

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POTATO, BROCCOLI AND CHEESE SOUP



Potato, Broccoli and Cheese Soup image

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

2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

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

POTATO, BROCCOLI, AND CHEDDAR SOUP



Potato, Broccoli, and Cheddar Soup image

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

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large shallots, halved and thinly sliced (1/4 cup)
3 large cloves garlic, minced (2 tablespoons)
2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
2 packed cups grated white cheddar (from an 8-ounce block)
1 tablespoon fresh lemon juice, plus grated zest for serving
4 slices (each 1/2 inch thick) rustic Italian bread

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.

CHEDDAR BROCCOLI POTATO SOUP



Cheddar Broccoli Potato Soup image

This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It's sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Provided by Jaclyn

Categories     Main Course

Time 55m

Number Of Ingredients 15

5 1/2 Tbsp butter (, divided)
1 1/3 cups chopped carrots ((about 3))
1 cup chopped celery ((2 stalks))
1 cup chopped yellow onion ((1 small))
2 cloves garlic (, minced)
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes (, cut 1/2-inch to 3/4-inch thick (2 large))
3 cups chopped broccoli florets ((from about 2 heads))
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk ((preferably 1% or 2%))
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese ((8 oz))
1/3 cup finely shredded parmesan cheese ((1 oz))

Steps:

  • In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
  • Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
  • Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
  • Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Nutrition Facts : Calories 551 kcal, Carbohydrate 38 g, Protein 22 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 107 mg, Sodium 568 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

CHEDDAR CHEESE POTATO BROCCOLI SOUP



Cheddar Cheese Potato Broccoli Soup image

Make and share this Cheddar Cheese Potato Broccoli Soup recipe from Food.com.

Provided by Crocheting Mama

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 cup onion, chopped
1 1/2 lbs potatoes, chopped into 3/4 inch cubes
2 1/2 cups boiling water
2 chicken bouillon cubes
1 (10 ounce) package frozen chopped broccoli
1 (6 ounce) package cheddar cheese, shredded

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).

Nutrition Facts : Calories 184.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 26.3, Sodium 343.8, Carbohydrate 19, Fiber 3.2, Sugar 2.3, Protein 8.4

BROCCOLI SOUP WITH CHEDDAR POTATO SKINS



Broccoli Soup with Cheddar Potato Skins image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 medium russet potatoes
4 slices bacon, chopped
1 onion, chopped
Nonstick cooking spray
Kosher salt and freshly ground pepper
1 head broccoli, florets chopped (about 6 cups)
2 tablespoons half-and-half
1 1/4 cups shredded cheddar cheese (about 5 ounces)

Steps:

  • Preheat the oven to 450 degrees F. Pierce the potatoes all over with a fork. Microwave until cooked through, 8 to 10 minutes. Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes. Remove to a paper towel-lined plate using a slotted spoon. Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes.
  • Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin-side up on the prepared baking sheet; coat with cooking spray. Bake until golden, 15 minutes.
  • Meanwhile, add the potato flesh, 6 cups water, 1 teaspoon salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes. Working in small batches, puree in a blender. Return to the pot and stir in the half-and-half; season with salt and pepper.
  • Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins.

Nutrition Facts : Calories 490 calorie, Fat 24 grams, SaturatedFat 12 grams, Cholesterol 55 milligrams, Sodium 760 milligrams, Carbohydrate 53 grams, Fiber 8 grams, Protein 21 grams

THE BEST BROCCOLI-CHEDDAR SOUP



The Best Broccoli-Cheddar Soup image

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

Steps:

  • Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
  • Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
  • Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
  • Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

BROCCOLI CHEDDAR SOUP



Broccoli Cheddar Soup image

My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
3/4 cup chicken broth
1 cup cooked chopped fresh or frozen broccoli
1/2 cup shredded cheddar cheese

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.

BROCCOLI CHEESE AND POTATO SOUP



Broccoli Cheese and Potato Soup image

This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm....

Provided by Delish

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter or 2 tablespoons margarine
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups skim milk
1/4 teaspoon pepper
1 dash paprika
salt
minced fresh parsley, if desired

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.

Nutrition Facts : Calories 264.4, Fat 13.2, SaturatedFat 8.1, Cholesterol 38.5, Sodium 534.7, Carbohydrate 22.9, Fiber 2.7, Sugar 1.9, Protein 14.2

BROCCOLI, POTATO, AND CHEDDAR SOUP



Broccoli, Potato, and Cheddar Soup image

If your ideal comfort food is a fully loaded baked potato, this soothing soup is for you. Deliciously warm and cozy-this naturally gluten-free soup melds nutritious broccoli and hearty potatoes with buttery Havarti and bold cheddar cheese.

Provided by Riley Wofford

Time 1h40m

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for serving
2 large shallots (3 ounces total), thinly sliced (1/2 cup)
2 cloves garlic, minced (2 teaspoons)
2 teaspoons fresh thyme leaves, chopped
1/2 teaspoon red-pepper flakes, plus more for serving
1 1/4 pounds broccoli, crowns cut into 1-inch florets (4 cups), stalks peeled and thinly sliced (2 cups)
1 russet potato (10 ounces), peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
3 ounces mild yellow cheddar, shredded (3/4 cup) and divided
3 ounces Havarti, shredded (3/4 cup) and divided

Steps:

  • Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper.
  • Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.
  • Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.

COPYCAT PANERA® BROCCOLI CHEDDAR SOUP



Copycat Panera® Broccoli Cheddar Soup image

My husband loves Panera® broccoli cheddar soup but it went up in price and therefore we set out on a hunt to create the perfect broccoli cheddar soup. Here is what we came up with. There are tons of variations and options to make this soup your own. You can add extra veggies, different cheeses, garlic to your onions, a little nutmeg to the finished soup, green onions, sour cream, etc. The list goes on and on. Make it your own! Serve topped with cheese!

Provided by gildawen

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Broccoli Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 11

1 tablespoon butter
½ onion, chopped
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups chicken stock
1 ½ cups coarsely chopped broccoli florets
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese
salt and ground black pepper to taste

Steps:

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat. Continue to whisk and cook , adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until mixture is thickened, about 20 minutes. Add broccoli, carrots, sauteed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with salt and pepper to taste.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 10.7 g, Cholesterol 70.5 mg, Fat 23 g, Fiber 1.3 g, Protein 14.3 g, SaturatedFat 14.4 g, Sodium 624 mg, Sugar 5 g

SWISS 'N' CHEDDAR BROCCOLI SOUP



Swiss 'n' Cheddar Broccoli Soup image

With two varieties of cheese-Swiss and cheddar-this soup is doubly delicious! I'm sure it will become a favorite in your home.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (2 quarts).

Number Of Ingredients 10

4 cups water, divided
4 teaspoons chicken bouillon granules
6 cups frozen chopped broccoli
4 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1/2 cup all-purpose flour
1-1/4 cups shredded Swiss cheese
3/4 cup shredded cheddar cheese

Steps:

  • In a large saucepan, combine 3 cups water and bouillon; heat until bouillon is dissolved. Add broccoli; cover and cook over low heat until tender, about 8 minutes. stir in milk, salt, pepper and nutmeg. Combine flour and remaining water; stir into soup. Cook and stir over medium heat for 3 minutes or until thick and bubbly. Remove from the heat. Add cheeses; stir until melted.

Nutrition Facts : Calories 217 calories, Fat 12g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 744mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 1g fiber), Protein 13g protein.

ONE-POT BROCCOLI CHEDDAR SOUP RECIPE BY TASTY



One-Pot Broccoli Cheddar Soup Recipe by Tasty image

Here's what you need: broccoli, butter, onion, flour, half & half, vegetable stock, shredded carrots, salt, pepper, nutmeg, grated cheddar cheese

Provided by Pierce Abernathy

Categories     Lunch

Yield 4 servings

Number Of Ingredients 11

2 heads broccoli, chopped
¼ cup butter
½ onion, diced
¼ cup flour
2 cups half & half
2 cups vegetable stock
½ cup shredded carrots
2 teaspoons salt
1 teaspoon pepper
¼ teaspoon nutmeg
2 cups grated cheddar cheese

Steps:

  • Trim the stems off the broccoli heads and chop into small florets.
  • In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
  • Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, Carbohydrate 50 grams, Fat 84 grams, Fiber 5 grams, Protein 21 grams, Sugar 15 grams

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LOADED BROCCOLI POTATO SOUP {+VIDEO} | LIL' LUNA
2022-02-11 In a large pot combine chicken broth, carrots potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes. Add broccoli, cover and simmer for an additional 10 minutes. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (or until golden brown).
From lilluna.com


10 BEST CAMPBELLS CHEDDAR CHEESE SOUP BROCCOLI RECIPES - YUMMLY
2022-05-04 Broccoli Hash Brown Casserole Healthy Recipes 01. cheddar cheese soup, ritz cracker, onion, sour cream, hash browns and 6 more.
From yummly.com


CHEDDAR CHEESE POTATO SOUP RECIPE - AMANDA'S COOKIN'
2020-10-06 Melt butter in a large saucepan over medium heat. Add onion; sauté 3 minutes. Add garlic; sauté 2 minutes. Add potatoes and broth; bring to a boil. Reduce heat; simmer 12 to 14 minutes or until vegetables are tender. Transfer 1 cup of the mixture to a blender or food processor; pureé until smooth.
From amandascookin.com


CHEDDAR BROCCOLI POTATO SOUP RECIPE - RECIPES.NET
2022-03-25 Instructions. In a large pot over medium heat, melt 1½ tablespoon of the butter. Add carrots, celery and onion and saute 3 to 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid ...
From recipes.net


BROCCOLI POTATO CHEESE SOUP (WITH MASHED POTATOES)
2016-03-04 Add flour and cook for 2 minutes over medium heat. In a large stock pot, add water and bring to a boil. Add chicken base, broccoli and potatoes and cook for 10 minutes (or until potatoes are tender). Reduce heat to low and add carrots. Cook for 5 minutes. Then using a immersion blender, blend until smooth.
From supermancooks.com


10 BEST POTATO BROCCOLI CHEESE SOUP RECIPES | YUMMLY
2022-05-03 cheddar cheese, vegetable broth, pepper, russet potatoes, broccoli and 6 more Instant Pot Broccoli Cheese Soup Sweet Peas and Saffron potato, onion, garlic, chicken, cheddar cheese, salt, broccoli florets and 4 more
From yummly.com


BEST BROCCOLI CHEDDAR SOUP RECIPE - KRISTINE'S KITCHEN
2022-01-26 Add the garlic and cook, stirring, for 30 seconds. Stir in the vegetable broth, broccoli, salt, pepper and thyme sprigs. Increase the heat to medium high and bring the pot to a boil. Then reduce the heat to a medium simmer, cover the pot, and cook for 15-20 minutes, or until the vegetables are fork tender.
From kristineskitchenblog.com


CROCK POT BROCCOLI-CHEDDAR POTATO SOUP - IOWA GIRL EATS
Directions. To a 6-quart crock pot add hash browns, broccoli, carrots, shallot and chicken broth then stir to combine, cover, and cook on low for 4-5 hours or until broccoli is very tender. To a blender add Arla Herbs & Spices cream cheese, milk, and roughly 1/3 of the cooked vegetables.
From iowagirleats.com


POTATO HAM BROCCOLI CHEDDAR SOUP - GRANDMA HONEY'S …
2021-01-19 Add broccoli. Simmer on low heat for 2 minutes. Slowly, stir in half and half. Simmer about 3 minutes on low heat, stirring frequently. Whisk together the butter and flour in a small bowl. Add 2 tablespoons of the broth from soup. Whisk until smooth and stir mixture back into the soup. Stir in the ham. Simmer for 5 minutes, stirring frequently.
From grandmahoneyshouse.com


BROCCOLI CHEDDAR SOUP WITH POTATOES - BELLE OF THE KITCHEN
2020-10-08 Instructions. Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender about 4-5 minutes. Add garlic and cook 1 more minute until fragrant. Add chicken broth and potatoes, bring to a boil, …
From belleofthekitchen.com


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