Grandmas Cream Of Potato Or Broccoli Soup Recipes

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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



Creamy Broccoli and Potato Soup image

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.

2 tablespoons olive oil
1 cup sliced leeks, white and light green only
1 cup chopped peeled potato
3 to 4 sprigs fresh thyme
1 bay leaf
1 medium clove garlic, minced
Kosher salt and freshly ground black pepper
3 1/2 cups low-sodium chicken broth
3 cups broccoli florets
1/4 to 1/2 cup heavy cream

BROCCOLI & POTATO SOUP

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



Broccoli & Potato Soup image

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

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

BROCCOLI AND POTATO SOUP

For a very comforting soup with a nice, creamy texture, try this one with nutritious broccoli and chunks of potato. The red pepper flakes add a hint of spice, and the fresh herbs make this a truly delicious soup.-Crystal Kelso, Sandy, Oregon

Provided by Taste of Home

Categories     Lunch

Time 4h55m

Yield 8 cups (2 quarts).

Number Of Ingredients 13



Broccoli and Potato Soup image

Steps:

  • Place the potatoes, onion, carrot and garlic in a 4- or 5-qt. slow cooker. Add the water, soup and seasonings. Cover and cook on low for 4-5 hours or until heated through. , Stir in broccoli and cheese. Cover and cook for 30 minutes or until broccoli is tender.

Nutrition Facts : Calories 158 calories, Fat 6g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 563mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

1 pound small red potatoes, cubed
1 large onion, chopped
1 large carrot, coarsely chopped
7 garlic cloves, minced
3 cups water
1 can (14-1/2 ounces) condensed cream of broccoli soup, undiluted
1 teaspoon each minced fresh thyme, basil and parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
2 cups frozen chopped broccoli, thawed and drained
1 cup shredded Havarti cheese

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

GRANDMA'S CREAM OF POTATO OR BROCCOLI SOUP

When I was a little girl, cold winter nights at my grandmothers always called for her wonderful potato soup. She would serve it with fresh hot cornbread or home made yeast rolls and it warmed you all the way to your toes. It always brings back memories of a wonderful woman who was a great influence in my life. I still miss her. Sometime she would add fresh broccoli, and it was also great. I misplaced this recipe once and searched the web over never finding another even close. Thankfully, I had given a copy to a friend and was able to get it back.

Provided by paperdoll82

Categories     Potato

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11



Grandma's Cream of Potato or Broccoli Soup image

Steps:

  • Empty broth in large pot. Add cubed potatoes and bring to a boil.
  • While potatoes are starting to cook, microwave bacon until crisp and add grease to potatoes.
  • Crumble bacon and add along with diced ham.
  • Saute celelry, carrots and onion in melted butter until soft.
  • When potatoes are done, add veggies and butter to pot.
  • Reduce heat and add 1/4 to 1/2 quart cream to pot. Be careful not to bring to heavy boil or cream will curdle.
  • Mix corn starch in very cold water and add to soup. Continue to cook until soup thickens.
  • Remove from heat and serve immediately. Top with cheese, if desired, and serve with fresh bread. (Cornbread, rolls, or french bread work well.).

Nutrition Facts : Calories 964, Fat 77, SaturatedFat 44.8, Cholesterol 250.6, Sodium 1321.4, Carbohydrate 54.4, Fiber 6.6, Sugar 5.9, Protein 16.8

2 (31 ounce) chicken broth
6 medium potatoes, cubed
4 stalks celery, diced
4 medium carrots, diced
1/2 cup ham, cubed (optional)
1/4 lb bacon
1 medium onion (diced)
1 quart heavy cream, evaporated milk can be substituted
4 tablespoons butter
1/4-1/2 cup cornstarch
12 ounces cheddar cheese, shredded (optional)

CREAMY POTATO SOUP

This is one of my favorite recipes that uses wholesome milk-an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!-Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11



Creamy Potato Soup image

Steps:

  • In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 912mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

GRANDMA'S CREAM OF POTATO SOUP OR BROCCOLI SOUP

This recipe has a slight smoky flavor due to the deli bacon. Broccoli can be substituted for potatoes for Cream of Broccoli Soup. **This recipe can also be used for Clam Chowder. Eliminate the broccoli and use Chopped Clams.

Provided by Jim Tasker

Categories     Potato

Time 1h35m

Yield 8-12 serving(s)

Number Of Ingredients 12



Grandma's Cream of Potato Soup or Broccoli Soup image

Steps:

  • Empty cans of chicken broth in pot.
  • Add cubed potatoes and bring to a boil.
  • While potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken and potato broth.
  • Crumble bacon and add to broth.
  • Add diced ham to broth (optional).
  • In a sauce pan melt butter and add diced onion, celery and carrots.
  • Pan fry until soft.
  • When potatoes are done add the celery, carrot and onion mixture with butter to broth.
  • Reduce heat to medium and add about 1/4 to 1/2 of the quart of heavy cream.
  • Be careful not to have soup at a heavy boil or cream will curdle.
  • Add enough cream to make soup look creamy throughout.
  • Add cheese (optional).
  • Mix corn starch with very cold water and add to soup.
  • Continue medium boil until soup thickens.
  • If it isn't thick enough repeat corn starch and add slowly.
  • Remove from heat and enjoy.
  • Soup will thicken when it gets cold.
  • Can add milk or water to thin out.

Nutrition Facts : Calories 775.3, Fat 58.4, SaturatedFat 33.7, Cholesterol 187.9, Sodium 1035, Carbohydrate 50.8, Fiber 8.9, Sugar 7, Protein 17

2 (31 ounce) cans college inn chicken broth
6 medium potatoes (cubed)
4 stalks celery (diced)
4 medium carrots (diced)
1/2 cup cubed ham (optional)
1/4 lb of deli bacon (smoked)
1 medium Spanish onion (diced)
1 quart heavy cream
4 tablespoons butter
1/4-1/2 cup cornstarch
12 ounces cheddar cheese (optional)
2 heads broccoli, chopped, peel stems of skins and slice (skins are tough and bitter)

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