BEST CREAM OF BROCCOLI AND POTATO SOUP
Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.
Provided by BRITTLEY47
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Melt 2 tablespoons butter in a stockpot over medium heat; cook and stir onion and garlic in the melted butter until tender, 8 to 10 minutes. Add potato and broccoli stems; generously season with salt and pepper. Pour broth into potato mixture, cover, and simmer until potatoes are softened, about 10 minutes.
- Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. Blend soup with an immersion blender until smooth.
- Melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. Season with salt and pepper. Whisk milk mixture until bubbling and thickened, about 5 minutes. Whisk thickened milk mixture into soup until incorporated; adjust salt and pepper.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g
CREAMY BROCCOLI AND POTATO SOUP
Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
- Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot and garnish each soup with a broccoli half.
BROCCOLI AND CHEDDAR-STUFFED POTATO SKINS WITH AVOCADO CREAM
Steps:
- Preheat oven to 450 degrees F.
- Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.
- Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.
- In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.
- To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.
- Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.
Nutrition Facts : Calories 180 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 20 milligrams, Sodium 380 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 8 grams
CARROT BROCCOLI CASSEROLE
This colorful side dish feels right at home with any entree. The veggies are coated in a buttery cheese sauce, then layered with cracker crumbs. Even kids who turn up their noses at broccoli will eat this up. -Nancy Horsburgh, Everett, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Add broccoli; cover and simmer 6-8 minutes longer or until vegetables are crisp-tender. drain and set aside. , In a small saucepan, cook and stir cheese and 1/4 cup butter until smooth. Stir in broccoli and carrots until combined., Melt the remaining butter; toss with cracker crumbs. Sprinkle a third of the mixture in a greased 2-1/2-qt. baking dish. Top with half the vegetable mixture. Repeat layers. Sprinkle with remaining crumb mixture. , Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 397 calories, Fat 29g fat (16g saturated fat), Cholesterol 64mg cholesterol, Sodium 727mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.
CARROT BROCCOLI SOUP
This soup is a staple at our house. It's easy, fast, nutritious and so yummy! -Sandy Smith, London, Ontario
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan coated with cooking spray, cook the onion, carrots and celery in butter for 3 minutes. Add broccoli; cook 3 minutes longer. Stir in 2-3/4 cups milk, salt, thyme and pepper., Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until vegetables are tender. Combine the flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook 2 minutes longer or until thickened.
Nutrition Facts : Calories 168 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 633mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 4g fiber), Protein 10g protein. Diabetic Exchanges
CARROT SOUP WITH POTATOES AND CREAM
This is a family favorite! We have it at all holiday dinners. The kids love it, too!
Provided by Jennifer M
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
Nutrition Facts : Calories 148 calories, Carbohydrate 19.7 g, Cholesterol 22.3 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.8 g, SaturatedFat 3.6 g, Sodium 929 mg, Sugar 4.4 g
GRANDMA'S CREAM OF POTATO SOUP OR BROCCOLI SOUP
This recipe has a slight smoky flavor due to the deli bacon. Broccoli can be substituted for potatoes for Cream of Broccoli Soup. **This recipe can also be used for Clam Chowder. Eliminate the broccoli and use Chopped Clams.
Provided by Jim Tasker
Categories Potato
Time 1h35m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Empty cans of chicken broth in pot.
- Add cubed potatoes and bring to a boil.
- While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth.
- Crumble bacon and add to broth.
- Add diced ham to broth (optional).
- In a sauce pan melt butter and add diced onion, celery and carrots.
- Pan fry until soft.
- When potatoes are done add the celery, carrot and onion mixture with butter to broth.
- Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream.
- Be careful not to have soup at a heavy boil or cream will curdle.
- Add enough cream to make soup look creamy throughout.
- Add cheese (optional).
- Mix corn starch with very cold water and add to soup.
- Continue medium boil until soup thickens.
- If it isn't thick enough repeat corn starch and add slowly.
- Remove from heat and enjoy.
- Soup will thicken when it gets cold.
- Can add milk or water to thin out.
Nutrition Facts : Calories 775.3, Fat 58.4, SaturatedFat 33.7, Cholesterol 187.9, Sodium 1035, Carbohydrate 50.8, Fiber 8.9, Sugar 7, Protein 17
CREAM OF POTATO, BROCCOLI AND CARROT
With this wonderful soup, your mouth, your stomach AND your heart will thank you! Found this healthy soup in a Central American magazine, Mucho Gusto. Although it is a cream soup, there is NO cream, just milk.
Provided by Jostlori
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a soup pot, melt the butter then add the next seven ingredients. Season with salt and pepper.
- Cook for 5 mintues, stirring occasionally, then add one cup of the broth. Cover and simmer until the vegetables are soft, about 5-10 minutes.
- Add the remaining broth, the vinegar and the milk. Stir to combine and simmer for one minute.
- In batches, liquify the soup in a blender and return to the pan. Adjust salt and pepper.
- To serve, garnish with parsley and croutons.
Nutrition Facts : Calories 247.8, Fat 11.5, SaturatedFat 6.8, Cholesterol 29.3, Sodium 476.8, Carbohydrate 30.1, Fiber 4.5, Sugar 5.5, Protein 8.4
POTATO AND BROCCOLI BAKE
Potatoes, broccoli and leek baked in a Cheddar sauce and topped with Parmesan.
Provided by corema
Time 45m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and set aside. Keep the water for cooking the broccoli later.
- Meanwhile, heat 1 tbsp oil in a frying pan and cook the leek for 4-5 minutes, or until soft.
- Cook the broccoli in lightly salted boiling water for 3-4 minutes, or until tender.
- To make the cheese sauce, melt the margarine/butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the cheddar cheese and English mustard. Season to taste with salt and pepper.
- Mix the potatoes, broccoli and leek with the cheese sauce and spoon into an ovenproof dish. Sprinkle the Parmesan cheese over the top and bake in the oven for 20 minutes, or until the top is golden brown and bubbling.
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