Creamy Potato Broccoli Sausage Soup Recipes

BEST CREAM OF BROCCOLI AND POTATO SOUP

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.

CREAMY POTATO, BROCCOLI, SAUSAGE SOUP

Steps:

• IN A LARGE SOUP POT:combine the cubed potatoes, (preferably Yukon Gold or red)with about 3 cups of chicken stock, adding enough water to cover well. Bring to boil. Cook just till potatoes can be broken with a fork, about 12 to 15 minutes, and remove from heat. Leaving about a pint of stock and 1 1/2 to 2 cups of potatoes in the pot, transfer most of the potatoes and stock to a blender and process till smooth. Add sour cream, horseradish, parmesan and milk to thin as needed, about 1 cup. Blend again and return to the soup pot. IN A SAUTE PAN: After putting the potatoes on to boil, saute onion in about 2 tablespoons of oil over medium heat, till well browned and tender. Remove onions from pan to a dish. Immediately add the kielbasa and stir-fry till browned. Return onions to fry pan with sausage, heat for 1 minute, then add to soup pot. Add white wine, remaining cup of chicken stock and milk to desired heavy soup consistency. Add broccoli, parsley, dill and basil. Cook as a slow simmer till broccoli is just chewy tender, about 10 minutes. Serve in pre-warmed bowls with hot artisan bread. Top with a shake of parmesan and a pinch of fresh dill.

GRANDMA'S CREAM OF POTATO SOUP OR BROCCOLI SOUP

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.

CREAMY BROCCOLI POTATO SOUP

Steps:

• In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted.

POTATO, BROCCOLI AND SAUSAGE SKILLET

Steps:

• Stir Sauce Mix, hot water, milk, margarine and Potatoes in 12-inch skillet or 3-quart saucepan. Heat just to boiling, stirring occasionally.
• Add sausage and salsa; stir until well mixed. Reduce heat; cover and simmer about 20 minutes, stirring frequently.
• Stir in broccoli. Cover; cook 8 minutes longer or until potatoes and broccoli are tender (sauce will thicken as it stands).

POTATO AND SAUSAGE SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot skillet until browned, 5 to 7 minutes. Drain grease.
• Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 1/2 hours.

SAUSAGE AND BROCCOLI SOUP

Steps:

• In a large saucepan or dutch oven, cook sausage until no longer pink. About 6-8 minutes.
• Drain sausage well on paper towels and set aside.
• In the same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, broth and water. Heat to boiling. Reduce eat to low and cook uncovered about 10 minutes stirring occasionally.
• Stir in sausage, broccoli and beans and cook until potatoes are tender - about 10-15 minutes.
• Stir in half and half and cook until just heated.