Broccoli Cheese And Potato 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:

• 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 AND CHEESE SOUP WITH POTATO

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.

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.

POTATO BROCCOLI CHEESE SOUP

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.

BROCCOLI CHEESE AND POTATO SOUP

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.

BROCCOLI, CHEESE AND POTATO SOUP

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.

CREAMY BROCCOLI POTATO CHEESE SOUP RECIPE

Steps:

• in a large pot, add 2 Tablespoons of butter. Add the diced onions. Heat, stirring occasionally until the onions are lightly brown, caramelized. Add the minced garlic, shredded carrots, and diced potatoes.
• Add the chicken broth and bring to a low boil. Boil the potatoes until they are done. You will know they are done when you can't pick them up by sticking them with a fork. 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 1/2 tsp salt and 1/4 tsp pepper) Enjoy!!

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.

BROCCOLI CHEESE SOUP

Steps:

• Melt the butter in a large Dutch oven or soup pot over medium-low heat. Add the onion, garlic, red pepper flakes, 1/4 teaspoon of the salt, and about 10 twists of black pepper.
• Stir to combine, then cover the pot and cook, stirring occasionally, until the onions have softened and are just starting to turn golden, about 8 to 10 minutes.
• Meanwhile, slice off and discard the rough bottom ends of broccoli stalks. Use a vegetable peeler to peel off the tough outer skin on the stalks, then discard those bits. Slice the stalks off and cut them into pieces about 1 to 2-inches big. Set aside.
• Working with the broccoli tops now, cut as closely to the base of the florets as you can. Slice any remaining stalks into chunks to match to the rest. Reserve the broccoli florets-we'll use them in a bit.
• Add the chunks of broccoli stalk and potato to the pot and stir. Pour in 6 cups water and the remaining 1 teaspoon salt. Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and cover the pot.
• Simmer until the broccoli stalks and potatoes are tender throughout and easily split apart when pierced with a fork, about 20-25 minutes. Meanwhile, chop the reserved florets into small pieces (I chop them all in one direction, then turn the cutting board and chop again).
• Once the potato and stalks are tender, add half of the florets to pot, stir, cover, and cook until they're bright green, about 3 to 5 minutes. Remove the pot from the heat. Working in a couple of batches (never fill your blender past the maximum fill line or it could explode!), carefully transfer several cups of the mixture-both the liquid and solids-to your stand blender. Blend until completely smooth, then transfer the mixture to a heat-proof vessel temporarily as you blend the rest. Alternatively, use an immersion blender (it just won't be as lusciously creamy). Return the purée to the pot.
• Return the pot to medium heat and add the remaining florets. Cover the pot and cook until they're bright green and easily pierced through by a fork, another 4 to 7 minutes. Add almost all 4 ounces of the grated cheddar cheese (reserve a small handful for garnish) and stir until smooth. Carefully taste (it's hot) and stir in more cheese if you'd like more indulgent flavor/creamy texture, more salt for more overall flavor, and/or more black pepper for kick.
• Divide the soup into bowls and top with a sprinkle of cheese, plus some thinly sliced chives and/or red pepper flakes, if desired. Leftover soup keeps well in the refrigerator for up to 4 days (though the color darkens a bit with time). I haven't tried freezing this soup but suspect it will work fine-please let us know in the comments if you do.

BROCCOLI CHEESE AND POTATO SOUP

Steps:

• Melt the butter in a large dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally.
• Add the cubed potatoes, chicken broth and the kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher.
• Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.
• Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste.

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.

FAVORITE BROCCOLI CHEESE SOUP WITH HAM & POTATO!

Steps:

• Pre-chop and measure out all ingredients to have them ready.
• In stock pot, melt butter.
• Sauté onions, celery, carrots until soft. Add in broccoli, stirring until it is partially cooked. (Maybe 5 minutes.) Add ham cubes, garlic and thyme. Stir and sauté a few minutes more.
• Sprinkle in flour and whisk in 1 cup of the chicken stock and all the heavy cream.
• Add remaining 3 cups of chicken stock, stir 'til blended.
• Add potato cubes. Simmer for 10 minutes or until potatoes and broccoli are tender.
• At this point I remove about 2 cups of the vegetables and set them aside while I blend the soup remaining in the pot using an immersion stick blender until it thickens up a bit. Return the (removed) vegetables/ham to the soup pot.
• Add cheeses, stirring until melted.
• Add salt & pepper to taste and the nutmeg, if desired. (It adds more richness!)
• Serve topped with extra shredded cheese and enjoy with a slice of crusty bread, crackers, croutons, or in a bread bowl along with a nice tossed salad! (Instead of ham, it's delicious with leftover rotisserie chicken!)

BROCCOLI CHEESE AND POTATO SOUP

Steps:

• Rinse the carrots and potatoes. Peel the potatoes and carrots.
• Dice the carrots, potatoes and onion. Mince garlic if using whole cloves.
• Chop the broccoli florets from stem and chop down florets to bite-sized pieces.
• Melt the butter in a soup pot on the stovetop on a medium-high heat.
• Add carrots and and onion to the pot. Stir and cook until onion is translucent.
• Add garlic and stir until fragrant (about 1 minute).
• Immediately add the flour followed by broth and milk. Stir well.
• Add potatoes. Stir and bring to a boil.
• Reduce to a simmer for 5 minutes.
• Season with salt and pepper. Add broccoli.
• Simmer for about 10 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
• Remove from heat. Stir in shredded cheese.
• Sprinkle cheddar cheese on top and freshly ground pepper. (optional)

SLOW COOKER BROCCOLI CHEESE POTATO SOUP

Steps:

• Spray a slow cooker with nonstick spray. Add onions, potatoes and broth into slow cooker. Cook on high for 4 hours.
• With 30 minutes remaining add broccoli to slow cooker and stir.
• In a small bowl mix cornstarch and milk together. With 15 minutes remaining add cornstarch mixture to slow cooker.
• When 4 hours is up, add shredded cheese and mix until melted.
• Serve in bowls. Enjoy!

CHEESY BROCCOLI POTATO SOUP

Steps:

• Combine chicken broth, onion, potatoes, carrots and broccoli in a large stock pot and bring to a boil over high heat. Cook until the potatoes are fork tender (about 10minutes depending on how large the chunks are).
• Add the half and half.
• In a small bowl, melt the butter and add the flour, whisking until smooth. Add to the soup along with the cheese. Mix well and bring to a simmer for 5 minutes before serving.

CHEDDAR BROCCOLI POTATO SOUP

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.

POTATO BROCCOLI SOUP

Steps:

• Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes. Stir in garlic and cook just until fragrant, about 30 seconds.
• Add potatoes and chicken broth. Cover and simmer 8 minutes.
• Add broccoli and cook until softened, about 5-6 minutes.
• Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
• Using a hand blender, blend remaining soup in the pot until smooth. Add cream and simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
• Garnish with additional cheese if desired.

BROCCOLI CHEESE AND POTATO SOUP

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.

POTATO, BROCCOLI, AND CHEESE SOUP

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.