Creamy Potato Broccoli Sausage Soup Recipes

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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



Best Cream Of Broccoli and Potato Soup image

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

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

CREAMY POTATO, BROCCOLI, SAUSAGE SOUP

Categories     Soup/Stew     Potato     Stew

Yield 8 large bowls

Number Of Ingredients 17



CREAMY POTATO, BROCCOLI, SAUSAGE SOUP image

Steps:

  • IN A LARGE SOUP POT:combine the cubed potatoes, (preferably Yukon Gold or red)with about 3 cups of chicken stock, adding enough water to cover well. Bring to boil. Cook just till potatoes can be broken with a fork, about 12 to 15 minutes, and remove from heat. Leaving about a pint of stock and 1 1/2 to 2 cups of potatoes in the pot, transfer most of the potatoes and stock to a blender and process till smooth. Add sour cream, horseradish, parmesan and milk to thin as needed, about 1 cup. Blend again and return to the soup pot. IN A SAUTE PAN: After putting the potatoes on to boil, saute onion in about 2 tablespoons of oil over medium heat, till well browned and tender. Remove onions from pan to a dish. Immediately add the kielbasa and stir-fry till browned. Return onions to fry pan with sausage, heat for 1 minute, then add to soup pot. Add white wine, remaining cup of chicken stock and milk to desired heavy soup consistency. Add broccoli, parsley, dill and basil. Cook as a slow simmer till broccoli is just chewy tender, about 10 minutes. Serve in pre-warmed bowls with hot artisan bread. Top with a shake of parmesan and a pinch of fresh dill.

2 to 3 pounds of potatoes, cut in 3/4 inch cubes
4 cups Chicken stock
2 chopped medium onions
1 ring of kielbasa sausage, split lengtwise and cut in 1/4 inch slices.
1/4 cup sour cream
2 cups milk
1 teaspoon hot horseradish
3 teaspoons grated parmesan or asiago cheese (or mix both)
1/2 teaspoon anchovy paste
2 cups broccoli flowerets
1 teaspoon balsamic vinegar
1/4 cup sweet white wine
1/4 cup snipped parsley
2 tablespoons snipped fresh dill.
1 teaspoon basil
salt & pepper to taste
(a shot of Tobasco optional)

CREAMY BROCCOLI POTATO SOUP

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



Creamy Broccoli Potato Soup image

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.

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

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Top Asked Questions

What is the best way to make sausage broccoli soup?
Simmer diced onions, chicken bouillon and water for 20 minutes. Add diced potatoes, frozen broccoli and shredded carrots, and simmer for an additional 30 minutes. Stir in cooked and drained ground pork, cream of chicken soup and Velveeta, and heat until melted. For the full recipe for Sausage Broccoli Soup, scroll to the bottom of this page.
What is the best Broccoli and potato soup recipe?
The creamy mixture that results is hearty with chunks of broccoli and potato. 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.
How to cook potatoes and broccoli in a crock pot?
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.
How long to cook Broccoli for Soup?
Directions 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. Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes.

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