Potato Broccoli And Cheese Soup Recipes

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POTATO BROCCOLI CHEESE SOUP



Potato Broccoli Cheese Soup image

The perfect blend between baked potato and broccoli cheese soup. Creamy, hearty, amazingly tasty. This was a soup I created one day while fishing for ingredients in the fridge. Turned out so well, it became a favorite.

Provided by bekajoi

Categories     Chowders

Time 45m

Yield 12 cups, 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
4 tablespoons butter
1 teaspoon parsley
1 medium onion, chopped
garlic clove, pressed or minced
4 large potatoes, baked, then chunked (baking size)
1 cup broccoli floret, chopped
6 cups broth, veggie or 6 cups chicken
2 cups milk
3 tablespoons chickpea flour (all purpose is fine if you cannot find)
1 cup Velveeta cheese, chunked or 1 cup cheddar cheese, shredded

Steps:

  • Heat oil, melt butter.
  • Soften onion & garlic in the blend, 8-10 minute
  • Add parsley, potato, broccoli, and broth.
  • Bring to a boil, simmer 30 minute
  • Whisk milk and flour in separate bowl, set aside.
  • Smash 1/3-1/2 of the potatoes with potato masher.
  • Blend in milk mix, then add velveeta and melt.
  • Turn off burner, and allow soup to thicken, about 5 minutes.

Nutrition Facts : Calories 284.7, Fat 12, SaturatedFat 5.7, Cholesterol 24.1, Sodium 554.6, Carbohydrate 38.7, Fiber 4.5, Sugar 2.7, Protein 7.1

BROCCOLI CHEESE AND POTATO SOUP



Broccoli Cheese and Potato Soup image

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Provided by Gina

Categories     Lunch     Soup

Time 30m

Number Of Ingredients 14

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes (peeled and diced small)
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese

Steps:

  • Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  • In a large soup pot, melt butter. Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  • Add flour, salt and pepper to the pot and stir until smooth.
  • Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
  • Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
  • Add cheddar and American cheese, stir well and remove from heat.
  • Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, Carbohydrate 25.5 g, Protein 16 g, Fat 9.5 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 603 mg, Fiber 3.5 g

POTATO, BROCCOLI, AND CHEESE SOUP



Potato, Broccoli, and Cheese Soup image

This potato, broccoli, and cheese soup is the ultimate comfort food!

Provided by KDcook

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

Time 1h

Yield 10

Number Of Ingredients 8

1 ½ pounds potatoes, peeled and diced
1 large onion, chopped
6 cups water, divided
6 cups chopped broccoli
1 (32 ounce) container chicken broth
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
1 cup evaporated milk
salt and ground black pepper to taste

Steps:

  • Place potatoes and onion into a large soup pot and cover with 3 cups water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Transfer contents of the pot to a large mixing bowl and allow to cool.
  • Meanwhile, place broccoli, chicken broth, and remaining water in the same pot. Cook over medium heat until tender, about 15 minutes. Remove from the heat and allow to cool.
  • Puree the potato mixture with a stick blender until smooth and creamy. Coarsely blend the broccoli mixture.
  • Add pureed potato mixture to the broccoli, along with processed cheese food and evaporated milk. Cook and stir over medium-low heat until cheese is melted and soup is heated through, about 15 minutes; do not allow the soup to boil. Season with salt and pepper.

Nutrition Facts : Calories 266.7 calories, Carbohydrate 23.3 g, Cholesterol 45.9 mg, Fat 13.8 g, Fiber 3.1 g, Protein 13.5 g, SaturatedFat 8 g, Sodium 1056.3 mg, Sugar 8.4 g

BROCCOLI CHEESE AND POTATO SOUP



Broccoli Cheese and Potato Soup image

This is a yummy and easy soup to throw together. Cheese compliments broccoli and potatoes so well. Ultimate comfort food when the weather starts to get colder. I love to serve it with homemade rolls or bread and a salad. I make it with skim milk to cut back on calories but feel free to substitute whole milk or half-and-half for a creamier soup. If I'm really short on time, I just throw in a can of diced, already cooked potatoes towards the end of the cooking time until they are heated through. If you want a thicker soup, just add desired amount of flour mixed until smooth with an equal amount of water. Mmmmmm....

Provided by Delish

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

1/3 cup chopped onion
1/3 cup chopped celery
2 tablespoons butter or 2 tablespoons margarine
1/4 cup flour
4 cups diced peeled potatoes
2 1/2 cups chopped broccoli, steamed until crisp tender
3 cups chicken broth
2 cups shredded cheddar cheese
2 cups skim milk
1/4 teaspoon pepper
1 dash paprika
salt
minced fresh parsley, if desired

Steps:

  • In a large saucepan, saute onion and celery in butter over medium heat until tender.
  • Add flour, pepper, salt, and paprika and stir until smooth.
  • Add broth, milk, and potatoes, stirring constantly until it boils and thickens.
  • Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
  • Stir in cheese and cooked broccoli and cook over low until cheese is melted and soup is heated through.
  • Sprinkle individual servings with parsley if desired.

Nutrition Facts : Calories 264.4, Fat 13.2, SaturatedFat 8.1, Cholesterol 38.5, Sodium 534.7, Carbohydrate 22.9, Fiber 2.7, Sugar 1.9, Protein 14.2

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.

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

BROCCOLI AND CHEESE SOUP WITH POTATO



Broccoli and Cheese Soup with Potato image

Create this luscious Broccoli and Cheese Soup with Potato, made with VELVEETA. This broccoli and cheese soup is like a hearty hug in a bowl.

Provided by My Food and Family

Categories     Soup Recipes

Time 4h15m

Yield 8 servings, 1 cup each

Number Of Ingredients 5

2 lb. baking potatoes (about 4), peeled, cut into 3/4-inch pieces
1 can (14.5 oz.) fat-free reduced-sodium chicken broth
1 cup water
4 cups small broccoli florets, coarsely chopped
1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes

Steps:

  • Line slow cooker with disposable plastic liner as directed on package. Place potatoes in prepared slow cooker. Add broth and water; cover with lid.
  • Cook on LOW 4 to 5 hours (or on HIGH 2 to 2-1/2 hours).
  • Mash potatoes lightly with potato masher. Stir in VELVEETA and broccoli; cook, covered, 30 min. Stir before serving.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 920 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 6 g, Protein 11 g

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.

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Stir, and cover the pot and let cook for 10 minutes until the vegetables start to soften. Meanwhile, cook, in a large frying pan, cook the bacon until crisp. Drain the bacon on a paper towel-covered plate, leaving the bacon drippings in the pan. Add the broccoli to the large pot of vegetables, cover and let cook for another 10 minutes.
From everyday-reading.com


SOUP | FRESHCHOICE
Creamy and filling, this spiced sweet potato soup recipe is nutritionally approved and loaded with lentils. Whip it up for a warming midweek dinner. View Recipe Vegetarian Curried Cabbage & Lentil Soup . This recipe has not been reviewed. yet. Makes 4 15 min 60 min Healthy and heartwarming soup. View Recipe Dinner One-Pot Cheesy Chicken Noodle Soup. This recipe …
From freshchoice.co.nz


POTATO BROCCOLI AND CHEESE SOUP RECIPE - HEALTHY SIMPLE RECIPE
After three minutes. Take a slotted spoon and put the broccoli into a bowl full of ice water that stops the cooking process. Before you drain the liquid out of your pot you reserve a bit of that broccoli juice. It has flavor in that. You went ahead and drain in a pot and dried.
From healthysimplerecipe.com


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