Loaded Potato Broccoli Cheese Soup Recipes

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.

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.

Steps:

• In a large pot over medium-high heat, melt 1 tablespoon of butter. Add the onions and sauté until translucent. 2.Add the carrots and continue to cook for 3 to 4 minutes. 3.Add the garlic and cook until fragrant. 4.Add the potatoes and chicken broth, and bring to a boil. Reduce heat and simmer for about 10 minutes. 5.Add the broccoli and simmer for another 10 minutes, or until tender. 6.While the soup is simmering, melt the remaining ¼ cup of butter in a large sauce pan. Whisk in the flour and cook until golden brown, about 1 minute. 7.Whisk in the milk and continue to stir until the sauce thickens. 8.Add the cheese and stir until melted. Season with salt, pepper and the tabasco sauce. 9.Pour the cheese sauce into the pot with the vegetables and broth. Stir until well-combined. Season to taste. Garnish with the chopped bacon and enjoy!

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.

Steps:

• 1. Heat oil in a large pot and saute onions until caramelized and aromatic. This works best over a medium-high heat.
• 2. Once golden brown, add the peeled and chopped potatoes. Mix to coat the potatoes with the olive oil and onions.
• 3. With a garlic press, press the cloves of garlic over the potato mixture. Mix to evenly coat the garlic. This smell will cause your mouth to water, but hold tight!
• 4. Add the broth to the potato mixture and season with salt and pepper. The broth should cover the potatoes slightly. Bring the broth to a boil, cover, and allow the soup to simmer just long enough to soften the potatoes through. Be sure to stir frequently to avoid the potatoes burning. The broth will thicken slightly as the potatoes cook through. Before the broth is too thick, add the broccoli.
• 5. Allow the broccoli to cook with the potatoes for about 5 minutes. You can always add a tad more broth if needed.
• 6. Add the butter and Cheddar Soup to the mixture. Keep mixing until the soup is blended evenly and the butter is melted.
• 7. Add the 3 cups of shredded cheese and mix until melted and blended.
• 8. Add the heavy cream and mix thoroughly.
• 9. Add the slices of gouda and mix the soup until it is the right consistency.
• 10. Serve hot with the options of bacon and extra cheddar cheese as toppings.