POTATO, HAM, BROCCOLI AND CHEESE SOUP WITH BABY DUMPLINGS
This is a soup for when the weather is bitter and you crave serious, starchy comfort food. I put this together one night when I couldn't decide whether to make potato, ham, or broccoli-cheese soup - the result is a complete meal in a bowl.
Provided by Galley Wench
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Heat butter in a large stock pot over medium heat. Cook and stir celery, onion, carrot, and garlic until the onion is translucent. Stir in potatoes, chicken stock, cayenne, thyme, and parsley. Bring to a boil, then cover and reduce heat. Simmer until the potatoes are tender, about 15 minutes.
- Mix egg and flour together in a bowl using a fork until the mixture resembles grains of rice.
- Stir ham and milk into the stock pot and allow the soup to return to a simmer. Slowly sprinkle the flour mixture into the soup, stirring constantly to prevent clumps. Simmer for 10 minutes, stirring occasionally. Stir in broccoli and Cheddar cheese. Cook until the broccoli is tender and the Cheddar cheese is melted, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 544.5 calories, Carbohydrate 42.8 g, Cholesterol 112 mg, Fat 29.8 g, Fiber 4.5 g, Protein 27.2 g, SaturatedFat 16.7 g, Sodium 1189.1 mg, Sugar 8.8 g
AMAZING BROCCOLI CHEESE SOUP WITH HAM
I love to have this for lunch! So cheesy and creamy! This is an adapted cheese soup recipe of mine and is it ever delicious! I love cheesy potato soup but since I'm diabetic now, I can't have the carbs. This is a wonderful alternative and GREAT for diabetics! The only carbs are in the milk, and the little bit of flour! And it's so easy to throw together! I just steam the broccoli in the microwave, and then chop it, and the ham, while I wait on the soup to boil.
Provided by hottiecj
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large pot.
- Add flour, salt, and pepper when butter is melted and bubbly.
- Over med. heat, mix until it becomes a smooth, bubbly paste.
- Add milk and broth all at once, and stir until butter/flour mixture dissolves and it comes to a boil.
- Add chopped broccoli and ham, and cheeses.
- Stir until cheeses are melted and Serve!
- Yum!
Nutrition Facts : Calories 580.2, Fat 41.3, SaturatedFat 25.6, Cholesterol 144.5, Sodium 1915.8, Carbohydrate 20.7, Fiber 0.8, Sugar 5.3, Protein 31.8
BROCCOLI HAM AND CHEESE SOUP
So cheesy, creamy and hearty! Loaded with ham, cheese, potatoes and TONS of broccoli! It is the perfect cozy, comforting soup for any time of the year. Adult and kid-friendly!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium heat. Add ham, and cook, stirring occasionally, until lightly browned, about 3-4 minutes; set aside. Melt remaining 3 tablespoons butter. Add garlic and onion, and cook, stirring occasionally, until translucent, about 3-4 minutes. Whisk in flour and thyme until lightly browned, about 1 minute. Stir in chicken broth, scraping any browned bits from the bottom of the pot. Stir in potato. Bring to a boil; cover, reduce heat and simmer, stirring occasionally, until potato is tender, about 10-15 minutes. Using a potato masher, mash potatoes until desired consistency is reached. Stir in ham, broccoli and heavy cream. Cover and simmer until broccoli is tender, about 5-6 minutes. Remove from heat. Gradually stir in cheese until smooth; season with salt and pepper, to taste. Serve immediately.
POTATO, BROCCOLI AND CHEESE SOUP
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
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
CHEESY HAM 'N' POTATO SOUP
When I'm in the mood for comfort food, I prepare a pot of this soup. It is always a treat on a cool fall day.-Melissa Sherlock, Omaha, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Drain, reserving 1 cup cooking liquid; set potatoes and liquid aside., In a large saucepan, saute ham and onion in butter until onion is tender. Stir in the flour and pepper until smooth; gradually add milk and reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Add the cheese, broccoli and reserved potatoes; cook and stir until cheese is melted and soup is heated through.
Nutrition Facts : Calories 334 calories, Fat 22g fat (12g saturated fat), Cholesterol 72mg cholesterol, Sodium 614mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 18g protein.
CREAMY HAM AND BROCCOLI SOUP
"Frozen vegetables make this a quick soup to stir," comments Eileen Claeys, Long Grove, Iowa. "Turkey ham lends a hearty flavor with less fat."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 3 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first five ingredients; cover and cook over medium heat until vegetables are tender, about 5 minutes (do not drain). Combine flour and milk until smooth; gradually add to the vegetable mixture. Bring to a boil; boil for 1-2 minutes, stirring constantly. Remove from the heat. , Stir in cheese; cover and let stand until melted, about 5 minutes. Stir before serving.
Nutrition Facts : Calories 176 calories, Fat 5g fat (2g saturated fat), Cholesterol 32mg cholesterol, Sodium 665mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 5g fiber), Protein 18g protein.
HAM AND BROCCOLI SOUP WITH POTATO
This is a delicous soup for using your leftover ham, or I sometimes buy the already diced ham at my grocery store.
Provided by Sooz Cooks
Categories Ham
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, combine the potatoes and chicken broth. Bring to a boil. Reduce heat to medium; cover and cook 4 to 5 minutes or until potatoes are tender.
- Stir in the ham and broccoli and simmer for another 5 minutes. Mix the milk and flour together until blended. Add the milk to to pot and simmer for 15 minutes, stirring occasionally. Do not boil!
- Add cheese and cream cheese and stir until melted. Add salt and pepper to taste.
- Serve steaming bowls of soup garnishd with shredded cheese, sour cream and/or croutons.
Nutrition Facts : Calories 617.8, Fat 33.7, SaturatedFat 14.8, Cholesterol 104.2, Sodium 2275.8, Carbohydrate 45.5, Fiber 5, Sugar 6.1, Protein 33.5
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- Place potatoes in a large pot and cover with cold water. add 2 Tablespoons salt and bring to a boil over medium-high heat. boil, uncovered for 20 minutes or until tender. (potatoes should crumble when picked up with tongs or pressed with a fork. Drain potatoes and set aside.
- (If using frozen broccoli, place broccoli in a large bowl and drain the water from the potatoes directly over the broccoli. allow to sit for 5 minutes, then drain broccoli and submerge in ice water. Drain and set aside.)
- Melt butter in the same pot over medium heat. add onions and cook, stirring often, until golden. (About 6 minutes) Add 1 cup milk and mustard powder, stir to combine.
- Return potatoes to pot and mash with a potato masher until relatively smooth. Add 2 cups milk and continue blending with a hand mixer or immersion blender, adding milk as needed to achieve desired consistency. (keep the heat on!)
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