Potato Broccoli And Cheddar Soup Recipes

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POTATO, BROCCOLI AND CHEESE SOUP



Potato, Broccoli and Cheese Soup image

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

2 cups chopped onion
2 tablespoons margarine
2 ½ pounds peeled and cubed potatoes
5 cups boiling water
4 cubes chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese

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

POTATO, BROCCOLI, AND CHEDDAR SOUP



Potato, Broccoli, and Cheddar Soup image

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

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 large shallots, halved and thinly sliced (1/4 cup)
3 large cloves garlic, minced (2 tablespoons)
2 pounds broccoli, stems peeled and chopped, florets cut into 1-inch pieces (about 5 cups florets)
3 small Yukon Gold potatoes, peeled and chopped (1 1/2 cups) Kosher salt and freshly ground pepper
2 packed cups grated white cheddar (from an 8-ounce block)
1 tablespoon fresh lemon juice, plus grated zest for serving
4 slices (each 1/2 inch thick) rustic Italian bread

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.

THE BEST BROCCOLI-CHEDDAR SOUP



The Best Broccoli-Cheddar Soup image

This outstanding broccoli-cheddar soup is rich, cheesy and packed with flavor. We decided to puree just over half the soup which makes it extra thick and creamy, and left the remainder chunky so there are broccoli bits in every bite. Gild the lily with more shredded cheese on top to satisfy your comfort food craving.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons unsalted butter
1 medium yellow onion, diced
1 large carrot, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 cups half and half
4 cups low-sodium chicken broth
4 cups broccoli florets (from about 1 head)
2 bay leaves
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
1 large russet potato (about 8 ounces)
8 ounces mild yellow Cheddar, shredded (about 2 cups), plus more for serving

Steps:

  • Melt the butter in a large saucepan or Dutch oven over medium-high heat. Add the onion, carrot and garlic and cook, stirring occasionally, until just tender, about 5 minutes. Whisk in the flour and cook until golden, 3 to 4 minutes, then gradually whisk in the half-and-half until smooth. Add the chicken broth, broccoli, bay leaves, nutmeg, 1/2 teaspoon salt and few grinds of black pepper Bring to a boil, then reduce to medium-low and simmer, uncovered and stirring occasionally, until the broth has thickened and the broccoli is very tender, about 15 minutes.
  • Meanwhile, prick the potato all over with a fork and put on a microwave-safe plate. Microwave on high until tender, flipping halfway through, about 6 minutes. Let cool, then peel. Use a fork or potato masher to mash until crumbly.
  • Reserve 2 cups of the soup in a liquid measuring cup and discard the bay leaves. Let the remaining hot soup cool for 5 minutes or so, then transfer it to a blender, filling no more than halfway. Add the mashed potato. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters, and pulse until very smooth.
  • Stir the pureed soup and reserved 2 cups of soup back into the pot. Whisk in the cheese until melted and smooth. Season with salt and pepper. Ladle into serving bowls and top with more shredded Cheddar.

BROCCOLI SOUP WITH CHEDDAR POTATO SKINS



Broccoli Soup with Cheddar Potato Skins image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 medium russet potatoes
4 slices bacon, chopped
1 onion, chopped
Nonstick cooking spray
Kosher salt and freshly ground pepper
1 head broccoli, florets chopped (about 6 cups)
2 tablespoons half-and-half
1 1/4 cups shredded cheddar cheese (about 5 ounces)

Steps:

  • Preheat the oven to 450 degrees F. Pierce the potatoes all over with a fork. Microwave until cooked through, 8 to 10 minutes. Cook the bacon in a large pot or Dutch oven over medium heat, stirring, until crisp, about 8 minutes. Remove to a paper towel-lined plate using a slotted spoon. Add the onion to the pot with the drippings; cook, stirring occasionally, until softened, 5 minutes.
  • Meanwhile, coat a baking sheet with cooking spray. Quarter the potatoes lengthwise and scoop out most of the flesh; set aside. Arrange the potatoes skin-side up on the prepared baking sheet; coat with cooking spray. Bake until golden, 15 minutes.
  • Meanwhile, add the potato flesh, 6 cups water, 1 teaspoon salt and a few grinds of pepper to the pot with the onion and stir to combine. Bring to a boil. Add the broccoli and reduce the heat to maintain a simmer; cook until the broccoli is tender, about 8 minutes. Working in small batches, puree in a blender. Return to the pot and stir in the half-and-half; season with salt and pepper.
  • Remove the potato skins from the oven; flip and top with the cheese. Continue baking until bubbling and golden. Top each serving of soup with the bacon and serve with the potato skins.

Nutrition Facts : Calories 490 calorie, Fat 24 grams, SaturatedFat 12 grams, Cholesterol 55 milligrams, Sodium 760 milligrams, Carbohydrate 53 grams, Fiber 8 grams, Protein 21 grams

ONE-POT BROCCOLI CHEDDAR SOUP RECIPE BY TASTY



One-Pot Broccoli Cheddar Soup Recipe by Tasty image

Here's what you need: broccoli, butter, onion, flour, half & half, vegetable stock, shredded carrots, salt, pepper, nutmeg, grated cheddar cheese

Provided by Pierce Abernathy

Categories     Lunch

Yield 4 servings

Number Of Ingredients 11

2 heads broccoli, chopped
¼ cup butter
½ onion, diced
¼ cup flour
2 cups half & half
2 cups vegetable stock
½ cup shredded carrots
2 teaspoons salt
1 teaspoon pepper
¼ teaspoon nutmeg
2 cups grated cheddar cheese

Steps:

  • Trim the stems off the broccoli heads and chop into small florets.
  • In a large pot over medium heat, combine the butter and onion and sauté until translucent. Add the flour and stir until the mixture lightly browns. Stir in the half-and-half and mix until the contents reach a simmer. Turn the heat to low and add the stock. Simmer for 5-10 minutes.
  • Mix in the broccoli, carrots, salt, pepper, and nutmeg. Simmer for 10-15 minutes. Add the cheese and stir until it melts and combines with the other ingredients.
  • Enjoy!

Nutrition Facts : Calories 1057 calories, Carbohydrate 50 grams, Fat 84 grams, Fiber 5 grams, Protein 21 grams, Sugar 15 grams

POTATO AND CHEDDAR SOUP



Potato and Cheddar Soup image

This is a smooth creamy soup. Great for those cold winter days.

Provided by Debbie Rowe

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Yield 10

Number Of Ingredients 10

2 cups water
2 cups peeled and cubed red potatoes
3 tablespoons melted butter
1 small onion, chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 cups milk
½ teaspoon white sugar
1 cup shredded Cheddar cheese
1 cup diced ham

Steps:

  • Using a medium sized stock pot bring water to a boil, add potatoes and cook until tender. Drain reserving 1 cup liquid.
  • Stir in butter, onion and flour. Season with salt and pepper. Gradually stir in potatoes, reserved liquid, milk, sugar, cheese, and ham. Simmer for 30 minutes, stirring frequently.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 12.3 g, Cholesterol 33.6 mg, Fat 9.9 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 5.9 g, Sodium 277.3 mg, Sugar 4.3 g

BROCCOLI CHEDDAR SOUP



Broccoli Cheddar Soup image

My husband Eric and I eat dinner together to spend some quality time together. This cheesy broccoli cheddar soup is proof that soup doesn't need to be made in big batches to be good. —Cheryl McRae, West Valley, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups 2% milk
3/4 cup chicken broth
1 cup cooked chopped fresh or frozen broccoli
1/2 cup shredded cheddar cheese

Steps:

  • In a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and broth. Bring to a boil; cook and stir until thickened, about 2 minutes., Add broccoli. Cook and stir until heated through. Remove from the heat; stir in cheese until melted.

Nutrition Facts : Calories 494 calories, Fat 37g fat (24g saturated fat), Cholesterol 116mg cholesterol, Sodium 1145mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 2g fiber), Protein 16g protein.

POTATO, BROCCOLI AND CHEDDAR SOUP



Potato, Broccoli and Cheddar Soup image

Potato, Broccoli and Cheddar Soup is easy to make. It is thick, creamy and comforting. Loaded with veggies and fresh chopped broccoli, along with cheddar cheese, makes one hearty soup that's filling, and delicious. Perfect for family and friends on a chilly night.

Provided by 2 sisters recipes

Categories     Soups, Stews and Chili

Time 40m

Number Of Ingredients 11

1 Tbsp. extra-virgin olive oil
2 celery stalks- chopped
1 medium yellow onion- chopped
5-pound bag yellow potatoes- peeled, cubed
3 cups chicken broth, or low sodium vegetable broth
3 cups of water
1 tsp. salt
2 small broccoli heads (3 to 4 cups) - divided
1+ 1/2 cups shredded sharp cheddar cheese, extra for garnish
fresh cracked pepper to taste
optional: cooked bacon, crumbled or croutons for garnish

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

CHEDDAR BROCCOLI POTATO SOUP



Cheddar Broccoli Potato Soup image

This Cheddar Broccoli Potato Soup is creamy, comforting and utterly delicious. It's sure to please even the fussiest of eaters. Grab a bowl a get cozy!

Provided by Jaclyn

Categories     Main Course

Time 55m

Number Of Ingredients 15

5 1/2 Tbsp butter (, divided)
1 1/3 cups chopped carrots ((about 3))
1 cup chopped celery ((2 stalks))
1 cup chopped yellow onion ((1 small))
2 cloves garlic (, minced)
3 cups low-sodium chicken broth
3 1/2 cups peeled and cubed russet potatoes (, cut 1/2-inch to 3/4-inch thick (2 large))
3 cups chopped broccoli florets ((from about 2 heads))
1/4 tsp dried thyme
Salt and freshly ground black pepper
6 Tbsp all-purpose flour
3 cups milk ((preferably 1% or 2%))
1/2 cup heavy cream
2 cups shredded sharp cheddar cheese ((8 oz))
1/3 cup finely shredded parmesan cheese ((1 oz))

Steps:

  • In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer.
  • Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
  • Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain).
  • Cook stirring constantly until mixture begins to thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.

Nutrition Facts : Calories 551 kcal, Carbohydrate 38 g, Protein 22 g, Fat 35 g, SaturatedFat 21 g, Cholesterol 107 mg, Sodium 568 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving

BROCCOLI, POTATO, AND CHEDDAR SOUP



Broccoli, Potato, and Cheddar Soup image

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

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for serving
2 large shallots (3 ounces total), thinly sliced (1/2 cup)
2 cloves garlic, minced (2 teaspoons)
2 teaspoons fresh thyme leaves, chopped
1/2 teaspoon red-pepper flakes, plus more for serving
1 1/4 pounds broccoli, crowns cut into 1-inch florets (4 cups), stalks peeled and thinly sliced (2 cups)
1 russet potato (10 ounces), peeled and cut into 1-inch pieces
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
3 ounces mild yellow cheddar, shredded (3/4 cup) and divided
3 ounces Havarti, shredded (3/4 cup) and divided

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.

BROCCOLI & POTATO SOUP



Broccoli & Potato Soup image

If I don't have frozen broccoli on hand, I like to use frozen spinach or chopped carrots and celery instead. -Mary Price, Youngstown, Ohio

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 12

3 cups cubed peeled potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups reduced-sodium chicken broth
1 cup water
Dash pepper
1/8 teaspoon salt
3 cups frozen broccoli florets
3 tablespoons all-purpose flour
1/3 cup fat-free milk
1/2 cup shredded reduced-fat sharp cheddar cheese
Minced fresh parsley

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.

Nutrition Facts : Calories 262 calories, Fat 4g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 636mg sodium, Carbohydrate 44g carbohydrate (9g sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

POTATO CHEDDAR SOUP WITH BROCCOLI AND CAULIFLOWER



Potato Cheddar Soup With Broccoli and Cauliflower image

This is a lovely soup with the addition of the broccoli & cauliflower. It is a lighter soup and the vegetables add a nice colour. From Country Home Magazine.

Provided by Kit..ty Of Canada

Categories     Low Protein

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 14

2 onions, chopped
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon minced garlic (6 cloves)
2 1/2 lbs potatoes, peeled and quartered
2 carrots, peeled and coarsely chopped
5 cups chicken stock or 5 cups chicken broth
8 ounces broccoli
8 ounces cauliflower
3/4 cup milk
3/4 cup whipping cream
1 cup shredded cheddar cheese (4 oz.)
1 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • In a Dutch oven cook onions in hot oil and butter until soft and golden brown.
  • Add garlic and continue cooking.
  • Add potatoes, carrots, and chicken stock.
  • Bring to boiling; reduce heat.
  • Cover and simmer for 1 hour.
  • Meanwhile, separate broccoli into small flowerets (reserve) and tender stems, discarding tough stems.
  • Coarsely chop tender stems.
  • Core and separate cauliflower into small flowerets.
  • Add broccoli stems and cauliflower to potato mixture.
  • Cover; simmer 45 minutes.
  • Add broccoli flowerets and cook, covered, for 15 minutes more.
  • Add milk, cream, cheese, salt, and pepper to vegetable mixture.
  • Lightly puree with a potato masher until coarsely blended to desired texture.
  • Add water, if needed, to desired consistency.
  • Note: I use an immersible blender.

Nutrition Facts : Calories 375.7, Fat 19, SaturatedFat 10.3, Cholesterol 56.9, Sodium 588.2, Carbohydrate 40, Fiber 5.4, Sugar 6.6, Protein 13.2

CHEDDAR CHEESE POTATO BROCCOLI SOUP



Cheddar Cheese Potato Broccoli Soup image

Make and share this Cheddar Cheese Potato Broccoli Soup recipe from Food.com.

Provided by Crocheting Mama

Categories     Chowders

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 tablespoon butter
1 cup onion, chopped
1 1/2 lbs potatoes, chopped into 3/4 inch cubes
2 1/2 cups boiling water
2 chicken bouillon cubes
1 (10 ounce) package frozen chopped broccoli
1 (6 ounce) package cheddar cheese, shredded

Steps:

  • In a 3 quart saucepan, melt butter and saute onions.
  • Add potatoes, water, and bouillon cubes. Cover and bring to a boil then reduce heat to medium. Cook just until potatoes are tender.
  • Meanwhile, Place frozen broccoli and cheddar cheese in crock pot on low to start melting and thawing.
  • Once the potatoes are done, using a hand blender, blend contents of saucepan to desired consistency and then pour into the crock pot.
  • Heat on low until warmed.
  • (If you don't want to use a crock pot for this, after blending potatoes to desired consistency, mix in thawed broccoli and heat on medium low. Gradually add cheese, stirring until cheese melts).

Nutrition Facts : Calories 184.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 26.3, Sodium 343.8, Carbohydrate 19, Fiber 3.2, Sugar 2.3, Protein 8.4

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From skinnytaste.com


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The soup: 1. Preheat your oven to 400°F (200°C). Rub the olive oil over the sweet potato, carrot, and apple to coat them. Spread in one layer on a baking sheet and roast for about 30 minutes.
From foodnewsnews.com


CHEESY POTATO SOUP WITH BROCCOLI | FOODIECRUSH.COM
This cheesy potato soup with broccoli comes together in under 30 minutes and takes little effort to make. You’ll first need to sauté the onion in a little butter before adding in the cubed potatoes, broth, and kosher salt. Cook the potatoes until fork tender, then whiz the mixture with an immersion blender.
From foodiecrush.com


BROCCOLI CHEDDAR POTATO CASSEROLE | THE BLOND COOK
2017-10-29 Place potatoes on a baking sheet and bake for 1 hour, or until tender. About 10 minutes before potatoes are done, fill a medium saucepan about ¾ full of water and bring to a boil over medium high heat. Add broccoli and gently boil for 5 minutes. Drain broccoli in a colander. Remove potatoes from foil, place in a large bowl and coarsely chop ...
From theblondcook.com


UNEXPECTED CHEDDAR, BROCCOLI & POTATO SOUP – PAT COOKS
While the potatoes simmer, make the roux: In a separate pot, melt butter, whisk in flour, allow to cook a minute or so while continuously whisking. Whisk in milk and half & half. Simmer for a few minutes until it begins to thicken. Add broccoli to the soup, cover and cook an additional 5 minutes or so. Stir roux into soup until well combined.
From patcooks.com


BROCCOLI CHEDDAR SOUP WITH POTATOES - BELLE OF THE KITCHEN
2020-10-08 Instructions. Melt the butter in a large soup pot. Add onions, carrots, and celery and saute over medium heat until tender about 4-5 minutes. Add garlic and cook 1 more minute until fragrant. Add chicken broth and potatoes, bring to a boil, …
From belleofthekitchen.com


CREAMY POTATO BROCCOLI CHEESE SOUP RECIPE - THE CAREFREE KITCHEN
2018-10-06 They should be soft. (about 20-25 minutes) Add the broccoli and bring back up to a simmer for 2 minutes. (blend with an immersion blender if desired) Add the cream and the shredded cheddar cheese and stir until the cheese is melted. Salt and Pepper to taste. (approx 1 ½ tsp salt and ¼ teaspoon pepper) Enjoy!!
From thecarefreekitchen.com


BROCCOLI CHEDDAR POTATO SOUP RECIPE BY DESTINEE BARNES
Save this recipe and keep it for later. ... Email; Facebook; Pin it; Twitter
From cookpad.com


INA GARTEN BROCCOLI CHEDDAR SOUP - HALF-SCRATCHED
How To Make Broccoli Cheddar Soup Ina Garten. Melt the butter over medium heat in a large deep pot or Dutch oven. Add the onion, carrot, and garlic and cook until just tender, about 5 minutes. Added the flour and cook until golden, 3 to 4 minutes, then slowly whisked in the half-and-half until smooth. Add a few grinds of black pepper, ½ ...
From halfscratched.com


POTATO HAM BROCCOLI CHEDDAR SOUP - GRANDMA HONEY'S …
2021-01-19 Add broccoli. Simmer on low heat for 2 minutes. Slowly, stir in half and half. Simmer about 3 minutes on low heat, stirring frequently. Whisk together the butter and flour in a small bowl. Add 2 tablespoons of the broth from soup. Whisk until smooth and stir mixture back into the soup. Stir in the ham. Simmer for 5 minutes, stirring frequently.
From grandmahoneyshouse.com


CROCK POT POTATO BROCCOLI CHEDDAR SOUP - WHYRECIPENOW
2022-02-05 Add flour, salt, and pepper and stir well, add broth, milk and potato cubes, and bring to a boil, leave for 15 minutes. Add broccoli blossom and parmesan cheese, and leave for 5 minutes. Add the cheddar cheese, stir well and remove from the heat. Take 2 cups of soup and grind them in a blender, put them back in the pot. ENJOY !
From whyrecipenow.com


BROCCOLI POTATO CHEDDAR SOUP RECIPES (24) - COOKPAD
Bear Creek Cheddar Broccoli Soup Mix • Whole Potatoes. Drained & Diced • Whole Kernel Sweet Corn Drained. Save 1 Cup Of The Liquid. • Shrimp & Crab Boil Liquid. Can Substitute With Hot Sauce. • Garlic Powder • Salt • Black Pepper • Hot Water. 15 mins. 8 servings. Glen Jenkins.
From cookpad.com


SUBWAY CHEESE BROCCOLI SOUP RECIPE - THERESCIPES.INFO
Broccoli And Cheese Soup Subway Recipe, Crock Pot Cheesy Potato Soup ... hot tofu-recipe-1.netlify.app. Subway broccoli cheese soup recipe win the heart of your loved ones by making some delicious food. Broccoli cheese soup subway copycat recipe serves 4 2 tablespoons smart balance light butter spread 1 medium onion 2 stalks celery 2 carrots 2 tablespoons all …
From therecipes.info


SLOW COOKER POTATO BROCCOLI CHEDDAR SOUP
2021-11-15 1 teaspoon flour. Salt & pepper to taste. How to make Slow Cooker Potato Broccoli Cheddar Soup. FIRST STEP: Place potatoes and onions in slow cooker, then broccoli, velveeta cheese, and butter. a) b) SECOND STEP: In a large bowl mix soups, garlic, broth, flour, and salt & pepper until well combined.
From slowcookerliving.com


CREAMY BROCCOLI POTATO CHEDDAR SOUP - JOYOUS HOME
Chop the broccoli small. You can add the broccoli now or when you add the milk and cheese at the end. If your potatoes are not small enough you may want to puree the broth and potatoes after the soup simmers a bit to cook the potatoes through. Then add your broccoli 15 minutes before adding the milk/cheese. Milk and cheese are added 20 minutes ...
From joyoushome.com


POTATO BROCCOLI CHEDDAR SOUP - SAVOR THE BEST
2021-06-30 Steam the Broccoli: Pour 1 inch of water into a large saucepan and bring the water to a boil. Place a steamer basket into the pan and add the broccoli florets. Cover the saucepan with a lid and steam for 2-3 minutes. Remove from the heat and transfer the broccoli to a plate or platter in one layer.
From savorthebest.com


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