Heavenly Broccolipotato Soup Recipes

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.

BROCCOLI AND POTATO SOUP

Steps:

• Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
• Add flour and mix into onion mixture. Cook for 30 seconds.
• While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that's mostly smooth. Use a whisk to make it smooth if needed.
• Add chicken stock, water, salt and pepper. Stir, then add potato.
• Bring to simmer then adjust heat so it's simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn't catch.
• Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
• Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.
• Ladle into bowls and top with garnishes of choice.

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.

HEAVENLY POTATO SOUP

Steps:

• In the soup pot you are going to use, add the extra virgin olive oil, butter and diced onion and sauté on medium low heat for 15 minutes (until onion is translucent and start to caramelize). After onion is caramelized, take out of pot and set aside.
• In the same soup pot, add cut up bacon and cook until crisp on medium-high heat. Take out of pot and set aside.
• In the same soup pot (yes, again), add chicken broth, water and potatoes. Boil potatoes until almost soft - about 15 minutes.
• Take some of the broth/water in a bowl and add flour to make a roux.
• Add half and half, onion and half of bacon, heat soup to boiling, stirring occasionally.
• Slowly add roux to desired thickness and cook until potatoes are tender.
• Top with left over bacon, cheese and sour cream, if desired.
• Enjoy!

HEAVENLY HEARTY AND HEALTHY SOUP

Steps:

• In a large skillet, cook the turkey, celery, and carrots until turkey is done; drain. Add to a 3-1/2- to 4-quart electric crockery cooker.
• Stir in tomato juice, green beans, mushrooms, tomato, dried minced onion, Worcestershire sauce, basil, oregano, garlic powder, sugar, pepper, and bay leaf. Cover and cook on low-heat setting for 6 hours. Remove and discard bay leaf.
• Remove and discard bay leaf. Makes 4 to 6 servings.