Loaded Potato Broccoli And Cheddar 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.

POTATO, BROCCOLI AND CHEDDAR SOUP

Steps:

• In a 4 to 5 quart pot, heat olive oil on medium heat.
• Add celery and onions, and sauté until they are softened about 5 minutes.
• Add potatoes, chicken broth, water, and salt. Cover with a lid.
• Bring liquid to a boil, then lower heat, and simmer for 20 to 25 minutes. Turn off the heat.
• Clean the outer skins of the broccoli and chop them into tiny, bite-size pieces. In a medium pot, bring 1-inch of water to a boil, then add broccoli and cover.
• Simmer the broccoli on a low boil for about 3 minutes. Turn off the heat and allow the broccoli to steam for another 2 to 3 minutes. Drain. The color of the broccoli should be bright green and tender.
• Add only HALF the cooked broccoli to the potatoes. Reserve and set aside the other half.
• Using an immersion hand-held blender, begin to slowly pulse up and down directly inside the large pot of soup to puree the potato and broccoli. Puree until well blended. If you don't have one, then blend in your blender but only in small batches and only use the lowest speed. The heat of the soup could pop the lid off the blender, so be extra careful.
• Stir in the remaining cooked broccoli and cheddar cheese. Continue stirring until the cheese is completely melted and blended. Season with fresh cracked pepper to taste.
• Ladle soup into bowls, and garnish with a sprinkle of shredded cheddar cheese on top. Serve warm.
• Optional: Before serving, top each bowl with some crumbled bacon pieces or croutons.
• Serves 6 to 8

LOADED POTATO, BROCCOLI AND CHEDDAR SOUP

Steps:

• Bring vegetable broth to boil in large stockpot. Stir in half of the broccoli florets. Cook until tender; stir in mashed potatoes and chickpeas. Purée until smooth. Heat until simmering.
• Cook remaining broccoli florets until tender.
• Serve 1 cup soup per serving. Top with ½ cup broccoli florets and 1 tbsp Cheddar. Serve with whole grain crackers.

BROCCOLI & POTATO SOUP

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil., In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly., Process in batches in a blender until smooth. Return to pan; heat through. Sprinkle servings with cheese and parsley.

LOADED BROCCOLI POTATO CHEDDAR SOUP RECIPE - (3.9/5)

Steps:

• In a large pot over medium-high heat, melt 1 tablespoon of butter. Add the onions and sauté until translucent. 2.Add the carrots and continue to cook for 3 to 4 minutes. 3.Add the garlic and cook until fragrant. 4.Add the potatoes and chicken broth, and bring to a boil. Reduce heat and simmer for about 10 minutes. 5.Add the broccoli and simmer for another 10 minutes, or until tender. 6.While the soup is simmering, melt the remaining ¼ cup of butter in a large sauce pan. Whisk in the flour and cook until golden brown, about 1 minute. 7.Whisk in the milk and continue to stir until the sauce thickens. 8.Add the cheese and stir until melted. Season with salt, pepper and the tabasco sauce. 9.Pour the cheese sauce into the pot with the vegetables and broth. Stir until well-combined. Season to taste. Garnish with the chopped bacon and enjoy!

POTATO, BROCCOLI, AND CHEDDAR SOUP

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.

BROCCOLI, POTATO, AND CHEDDAR SOUP

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.

LOADED BROCCOLI-CHEESE POTATO CHOWDER

Steps:

• Combine the hash browns and garlic in a 5- or 6-qt. slow cooker. In a large bowl, whisk the sour cream, flour, pepper and nutmeg until smooth; stir in stock. Pour into slow cooker; stir to combine. Cook, covered, on low until hash browns are tender, 6-8 hours., Add the broccoli and 3 cups cheese; cover and cook until cheese is melted, about 10 minutes longer. Serve with green onions and remaining cheese.

LOADED POTATO & BROCCOLI CHEESE SOUP

Steps:

• 1. Heat oil in a large pot and saute onions until caramelized and aromatic. This works best over a medium-high heat.
• 2. Once golden brown, add the peeled and chopped potatoes. Mix to coat the potatoes with the olive oil and onions.
• 3. With a garlic press, press the cloves of garlic over the potato mixture. Mix to evenly coat the garlic. This smell will cause your mouth to water, but hold tight!
• 4. Add the broth to the potato mixture and season with salt and pepper. The broth should cover the potatoes slightly. Bring the broth to a boil, cover, and allow the soup to simmer just long enough to soften the potatoes through. Be sure to stir frequently to avoid the potatoes burning. The broth will thicken slightly as the potatoes cook through. Before the broth is too thick, add the broccoli.
• 5. Allow the broccoli to cook with the potatoes for about 5 minutes. You can always add a tad more broth if needed.
• 6. Add the butter and Cheddar Soup to the mixture. Keep mixing until the soup is blended evenly and the butter is melted.
• 7. Add the 3 cups of shredded cheese and mix until melted and blended.
• 8. Add the heavy cream and mix thoroughly.
• 9. Add the slices of gouda and mix the soup until it is the right consistency.
• 10. Serve hot with the options of bacon and extra cheddar cheese as toppings.