POTATO, BROCCOLI, AND CHEDDAR SOUP
Broccoli is used two ways in this kid-friendly dish: it's simmered until tender for the soup base and roasted for the garnish.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. Cook, stirring, 3 to 4 minutes. Add 5 cups water; season with salt. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 10 minutes. Add 3 cups broccoli florets; cook until tender, 8 to 10 minutes more. Let cool slightly. Transfer to a blender with 1 cup cheese; puree until smooth. Season with salt, pepper, and lemon juice.
- Stir together remaining cheese and garlic. Place bread on one side of a rimmed baking sheet, and remaining broccoli florets on other. Drizzle both with oil; season with salt and pepper. Top bread with cheese mixture. Roast 15 minutes, tossing florets halfway through. Serve soup topped with toasts, florets, and zest.
LEFTOVER MASHED POTATO SOUP
Great way to use up leftover mashed potatoes. Perfect for a light lunch or serving with sandwiches. Enjoy!
Provided by PalatablePastime
Categories Pork
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Cook bacon, and set aside to crumble.
- In a large saucepan, cook onion in butter or dripping until softened.
- Add chopped mushrooms and cook until tender and onion is golden.
- Add chicken broth, salt, pepper, and paprika, stirring to mix.
- Blend in mashed potatoes, stirring until lumps are gone.
- Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
- Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.
LEFTOVER MASHED POTATO & CHEDDAR SOUP
This Recipe is a GREAT way to get rid of leftovers and is SO Yummo! I saw Robin Miller (The Food Network) making this on her show today, and was inspired, I used her basic recipe and embellished it some, changed a few things to fit my families taste buds, and it really worked GREAT -- Enjoy!
Provided by stephanierndos
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Add oil to a large & deep (2-3 inches deep) saucepan or soup pot, set over medium-high heat. Add onion & celery, saute for 3-5 minutes or until softened. Add stock & simmer approximately 6 minutes, then add the left over mashed potatoes and bring to a simmer.
- Using a hand blender or regular blender, puree soup until smooth (when using a regular blender, work in batches to prevent messy cleanups!). Add leftover corn, cauliflower or broccoli, Cheddar Cheese, salt, white pepper, & paprika (crumbled bacon pieces - if you have them). Stir to combine all well and allow the cheese to melt. Serve immediately or, allow to completely cool and then store in an airtight container in the Refrigerator for up to 7 days, or - in the Freezer for up to 2-3 months.
Nutrition Facts : Calories 309.9, Fat 16.3, SaturatedFat 7.9, Cholesterol 35.1, Sodium 909, Carbohydrate 27.6, Fiber 2.9, Sugar 4.2, Protein 15.3
BROCCOLI AND LEFTOVER MASHED POTATO SOUP
This is a super easy and flavorful soup I came up with to use my leftover mashed potatoes in a healthy way. Between Thanksgiving and Christmas there is a great opportunity to have leftover mashed potatoes. Here is a soup I came up with that will use up those potatoes and fill your stomach with what my husband calls 'dangerously good soup!'
Provided by Norma Jean
Categories Potato Soup
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Heat bacon drippings in a large, deep saucepan or soup pot over medium-high heat. Add onion and celery; saute until softened, 3 to 5 minutes. Add sausage, sage, paprika, salt, and pepper; continue to saute, mashing up the sausage into small pieces until browned and no longer pink, 5 to 7 minutes.
- While sausage is cooking, poke several holes in a zip-top bag and add broccoli (this allows steam to escape). Microwave for 3 minutes.
- Pour broth into sausage mixture, then add mashed potatoes. Mix well, then add the broccoli, corn, and green chilies. Stir to combine all well and then add the sour cream. Taste and add more salt and pepper as needed. Let simmer for about 10 more minutes for flavors to meld.
Nutrition Facts : Calories 448 calories, Carbohydrate 39.8 g, Cholesterol 61.1 mg, Fat 26.8 g, Fiber 4.7 g, Protein 14.7 g, SaturatedFat 12.6 g, Sodium 1432 mg, Sugar 6.2 g
BROCCOLI, POTATO, AND CHEDDAR SOUP
If your ideal comfort food is a fully loaded baked potato, this soothing soup is for you. Deliciously warm and cozy-this naturally gluten-free soup melds nutritious broccoli and hearty potatoes with buttery Havarti and bold cheddar cheese.
Provided by Riley Wofford
Time 1h40m
Number Of Ingredients 12
Steps:
- Melt butter in a large pot or Dutch oven over medium heat. Once foam subsides, swirl in oil. Add shallots and cook, stirring occasionally, until softened and browned in places, 6 to 9 minutes. Add garlic, thyme, and red-pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in broccoli stalks, potato, broth, and 1 cup water; season with salt and pepper.
- Bring to a boil, then reduce heat and simmer, covered, until potato and broccoli stalks are almost tender, 15 to 18 minutes. Stir in broccoli florets, cover, and cook until bright green and tender, 6 to 8 minutes. Using the back of a spoon, mash half of potato against side of pot to create a thicker consistency. Add half of each cheese to soup; stir over low heat until melted and season to taste.
- Preheat broiler, with a rack 6 inches below heating element. Divide soup among 6 broiler-safe bowls, then sprinkle evenly with remaining cheeses. Place bowls on a large rimmed baking sheet. Broil until cheese is melted and browned in places, 3 to 5 minutes. Let cool slightly; drizzle with more oil and sprinkle with more red-pepper flakes. Serve.
LEFTOVER MASHED POTATO SOUP
One Thanksgiving, I asked my son-in-law, who was visiting with our daughter and her family, to make the mashed potatoes. I neglected to say how much, and he ending up paring and cooking an entire 10-pound bag of Idaho russets. After they left, we had about six cups of leftover mashed potatoes I like potato soup, so I thought maybe I could turn the leftover mashed potatoes into soup.
Provided by Tom C
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 12
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly thoroughly cooked but not crisp, about 8 minutes. Drain bacon slices on paper towels. Cut strips in half lengthwise, then chop into small pieces.
- Leave 1 tablespoon bacon drippings in the skillet and reserve another tablespoon separately.
- Saute onion in the bacon drippings over medium heat just until pieces start to turn brown, 5 to 7 minutes.
- Meanwhile, combine leftover mashed potatoes, chicken broth, and half-and-half in a 6-quart pot over medium-high heat; whisk until smooth. Mix in reserved bacon drippings plus corn, garlic and herb seasoning blend, green hot pepper sauce, paprika, Worcestershire sauce, pepper, and red hot pepper sauce. Add sauteed onion and chopped bacon; bring to a boil. Reduce heat and simmer for 30 minutes.
Nutrition Facts : Calories 395.5 calories, Carbohydrate 45.6 g, Cholesterol 58.5 mg, Fat 19.4 g, Fiber 4.1 g, Protein 12.9 g, SaturatedFat 10 g, Sodium 1398 mg, Sugar 5.8 g
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