Healthy Potato Broccoli Soup Recipes

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BEST CREAM OF BROCCOLI AND POTATO SOUP



Best Cream Of Broccoli and Potato Soup image

Broccoli, onions, and potato cooked in chicken broth and pureed with milk and cream in this roux-thickened soup.

Provided by BRITTLEY47

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 6

Number Of Ingredients 11

2 tablespoons butter
1 onion, chopped
5 cloves garlic, crushed
1 large white potato, cubed
8 cups broccoli florets and stems
salt and ground black pepper to taste
3 cups chicken broth
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup heavy whipping cream

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.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 27.9 g, Cholesterol 85.5 mg, Fat 25.9 g, Fiber 5 g, Protein 8.2 g, SaturatedFat 15.8 g, Sodium 625.3 mg, Sugar 5.8 g

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

HEALTHY POTATO-BROCCOLI SOUP



Healthy Potato-Broccoli Soup image

From the Cooking Light book 'the Lazy Gourmet'. This is so quick and easy and tastes great! Plus it's good for you!

Provided by Austin Dawn

Categories     Vegetable

Time 37m

Yield 7 1-cup servings, 7 serving(s)

Number Of Ingredients 11

3 cups potatoes, peeled and cubed. (about 1 lb)
1 cup frozen chopped broccoli, thawed
1/2 cup carrot, chopped
1/2 cup water
1/4 teaspoon salt
14 ounces no-salt-added chicken broth, in can
1 1/2 cups 1% low-fat milk
3 tablespoons all-purpose flour
6 ounces reduced-fat loaf processed cheese, cubed
1/4 teaspoon dry crushed red pepper (optional)
1 dried red chili pepper (optional)

Steps:

  • Combine first 6 ingredients in large Dutch Oven. Bring to a boil; cover, reduce heat, and simmer for 20 minutes.
  • Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and mixture thickens. If desired, garnish with dried red pepper.
  • For a touch of "heat" stir 1/4 teaspoon dried crushed red pepper into the soup just before serving.

Nutrition Facts : Calories 181.6, Fat 7, SaturatedFat 4.2, Cholesterol 18.3, Sodium 529, Carbohydrate 20.6, Fiber 2.4, Sugar 5.8, Protein 10

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

CREAMY BROCCOLI POTATO SOUP



Creamy Broccoli Potato Soup image

In Valparaiso, Indiana, Barbara Baker relies on a few handy ingredients to make canned soup taste just like homemade. The creamy mixture that results is hearty with chunks of broccoli and potato.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 9

2 cups fresh broccoli florets
1 small onion, thinly sliced
1 tablespoon butter
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 cup milk
1/2 cup water
3/4 teaspoon minced fresh basil or 1/4 teaspoon dried basil
1/4 teaspoon pepper
1/3 cup shredded cheddar cheese

Steps:

  • In a large saucepan, saute broccoli and onion in butter until tender. Stir in soup, milk, water, basil and pepper; heat through. Add cheese; stir until melted.

Nutrition Facts : Calories 174 calories, Fat 10g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.

POTATO-BROCCOLI SOUP



Potato-Broccoli Soup image

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

Provided by Dallas Chef WOut Ti

Categories     Lunch/Snacks

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 12

3 1/2 lbs russet potatoes, peeled and cut into 1-1/2 inch pieces
1 large onion, cut in wedges
2 garlic cloves, coarsely chopped
2 (14 1/2 ounce) cans vegetable broth
1 (12 ounce) can evaporated milk
1 teaspoon salt
1/8 teaspoon ground nutmeg
1 lb broccoli floret, cut into bite size pieces
8 ounces sharp cheddar cheese, shredded (white or orange)
1/2 cup sour cream
1/4 teaspoon ground black pepper
snipped fresh chives

Steps:

  • Combine potatoes, onion and garlic in slow cooker. Add 1 can of broth, evaporated milk, 1/2 teaspoon salt and nutmeg. Cover and cook on high for 3 hours or low for 7 hours.
  • Place broccoli in a microwave safe bowl and add 1/2 cup water. Cover with plastic and microwave 3-4 minutes until tender. Set aside 1-1/2 cups of broccoli. add remaining broccoli to slow cooker along with remaining can of vegetable broth and 1 cup of cheddar. Puree with an immersion blender until completely smooth.
  • Stir in remaining 1/2 teaspoon salt and 1 cup cheddar, reserved broccoli, the sour cream and pepper. Ladle into bowls and sprinkle with chives just before serving.

Nutrition Facts : Calories 377, Fat 15.9, SaturatedFat 9.7, Cholesterol 49.6, Sodium 551.8, Carbohydrate 44.8, Fiber 4.7, Sugar 3, Protein 16.2

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