Cheesybroccolipotatosoup 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.

CHEESY BROCCOLI POTATO SOUP

Steps:

• Combine chicken broth, onion, potatoes, carrots and broccoli in a large stock pot and bring to a boil over high heat. Cook until the potatoes are fork tender (about 10minutes depending on how large the chunks are).
• Add the half and half.
• In a small bowl, melt the butter and add the flour, whisking until smooth. Add to the soup along with the cheese. Mix well and bring to a simmer for 5 minutes before serving.

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.

CHEESY BROCCOLI POTATO SOUP

Steps:

• Melt butter in a large saucepan. Add onion and cook until tender.
• Add flour; stir until blended. Gradually stir in broth. Heat until slightly thickened.
• Add milk, broccoli and potatoes.
• Cook on low heat about 15 minutes or until broccoli and potatoes are tender.
• Stir in cheese and seasonings.

BROCCOLI & POTATO SOUP

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.

CHEESY BROCCOLI SOUP

Steps:

• In a large saucepan, bring water and bouillon to a boil. Add broccoli. Reduce heat; cover and simmer for 3-4 minutes or until crisp-tender. Drain, reserving 3/4 cup liquid. , In another large saucepan, saute onion in butter until tender. Whisk in flour until blended. Add the milk and cheese. Cook over medium-low heat until thickened and cheese is melted, stirring frequently. Stir in broccoli and reserved cooking liquid.

CHEESY BROCCOLI-POTATO SOUP

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.