BROCCOLI CHOWDER
Sue Call of Beech Grove, Indiana serves this comforting soup on chilly stay-at-home evenings. Nutmeg seasons the light creamy broth that's chock-full of tender broccoli florets and diced potatoes.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until vegetables are tender., Meanwhile, in another saucepan, melt butter. Stir in flour and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir into vegetable mixture; heat through. Sprinkle with cheese.
Nutrition Facts : Calories 200 calories, Fat 11g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 561mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 7g protein.
BEST CREAM OF BROCCOLI AND POTATO SOUP
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
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
CREAMY BROCCOLI AND POTATO SOUP
Puree potato and broccoli with garlic, leeks and thyme for a silky, savory soup.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the leeks and cook, stirring, until soft, 3 to 5 minutes. Add the potato, thyme, bay leaf, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes. Pour in the broth and bring to a simmer.
- Add all but 2 to 3 of the broccoli florets, bring back to a simmer and cook until the broccoli is tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, and let cool at least 5 minutes. Remove and discard the thyme and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill blender more than halfway full).
- Meanwhile, cut the reserved broccoli florets in half, lengthwise. Put in a small microwave-safe bowl, toss with a splash of water and a pinch of salt, cover and cook until bright green and crisp-tender, 2 to 3 minutes. Set aside.
- Add the cream and reheat the soup if necessary. Adjust the consistency and seasoning with water, salt and pepper.
- Serve hot and garnish each soup with a broccoli half.
LOADED BROCCOLI-CHEESE POTATO CHOWDER
For anyone who loves baked potatoes or broccoli cheese soup, this is the best of both worlds. If you have bacon lovers, offer crumbled cooked bacon as a topping. Then everyone is happy, carnivore or not! -Vivi Taylor, Middleburg, Florida
Provided by Taste of Home
Time 6h25m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 386 calories, Fat 23g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 921mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 2g fiber), Protein 20g protein.
BROCCOLI CHOWDER
Soup du jour? Try this creamy broccoli soup on a chilly day to warm the hearts of your loved ones.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 4-quart Dutch oven over high heat, stirring occasionally and breaking up broccoli with fork.
- Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until potatoes are tender.
- Stir in cheese. Cover and simmer about 5 minutes, stirring occasionally, just until cheese is melted.
Nutrition Facts : Calories 198.6, Carbohydrate 22.1 g, Cholesterol 25.7 mg, Fat 1/2, Fiber 2.0 g, Protein 10.8 g, SaturatedFat 5.0 g, ServingSize 1 Serving, Sodium 732.2 mg, Sugar 4.9 g, TransFat 0 g
CREAMY BROCCOLI AND POTATO CHOWDER
If you crave comfort food you'll love this soup. So creamy and good! Serve with crackers or bread.
Provided by melissa harris
Categories Chowders
Number Of Ingredients 11
Steps:
- 1. In dutch oven; add diced pototoes, onion and evaporated milk. Add just enough water to completely cover potatoes. Bring to a boil stirring constantly until potatoes are tender. Reduce heat to medium and add broccoli. Continue cooking until broccoli is crisp tender.
- 2. Meanwhile, cook bacon and drain on paper towel. Crumble and add to pototoes. (I have also used left over diced ham)
- 3. Add cream cheese and stir until completely melted into soup. Add half & half and broccoli cheese soup (undiluted). Continue stirring over medium heat until all ingredients are well incorporated and soup has thickened. Feel free to add more half & half to your disired consistency; as some of the liquid may evaporate during the cooking process.
- 4. Remove from heat. Top with shredded cheese and scallions. Add salt and pepper to taste! Important note: By adding the soup and cream last keeps this soup from scalding on the bottom while potatoes are cooking.
BROCCOLI AND POTATO CHOWDER
From The Simply Healthy Lowfat Cookbook, 1995, this recipe makes a comforting soup. Instead of the chicken broth & water, a similar measure of my own Chicken Broth Supreme!
Provided by Sydney Mike
Categories Chowders
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large saucepan, combine broccoli, potato, onion & diluted broth.
- Cover & bring to boil over high heat, then reduce heat to medium-low & cook until tender, about 6 minutes.
- In small bowl, whisk milk into the flour. Add milk mixture to soup, along with tarragon, thyme, salt & pepper.
- Stirring constantly, cook until mixture comes to a boil & is thickened, about 7 minutes.
- Ladle soup into bowls & sprinkle each with some cheese, then top with minced bell pepper.
Nutrition Facts : Calories 280.3, Fat 9, SaturatedFat 5.2, Cholesterol 26.2, Sodium 515.6, Carbohydrate 35.8, Fiber 6, Sugar 11.4, Protein 17
CREAMY POTATO/CHEDDAR CHOWDER
Potatoes, cheese, broccoli, ham, and carrots. This is a nice comfort food for those cold winter days. I sometimes add garlic in mine as Im a garlic lover.
Provided by kzbhansen
Categories Chowders
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup pot, add water to potatoes, carrots, broccoli, onion, salt and pepper.
- Cover and simmer 10 minutes.
- DO NOT DRAIN!
- Make a white sauce with flour, butter and milk. Add the cheese and stir well until melted. Add ham.
- Add all of this to the Potato/Carrot mixture.
- Heat but dont boil.
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