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Best Potato Broccoli Cheese Soup Recipes

Best Potato Broccoli Cheese Soup Recipes


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Potato Broccoli Cheese Soup Shopping Tips

Buy fresh herbs and spices to season your soup; fresh garlic, parsley, and thyme will enhance the flavor without being overpowering.

Potato Broccoli Cheese Soup Cooking Tips

Most soups are better the day after their made. If possible refrigerate your soup overnight before serving.


Cheddar Broccoli Potato Soup

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This Cheddar Broccoli Potato Soup (AKA Cheesy Vegetable Chowder) is creamy, comforting and completely delicious!

It’s a mashup of my favorite Broccoli Cheese Soup and Creamy Potato Soup and it’s sure to please even the fussiest of eaters.


I was settling into winter nicely and then mother nature played a cruel, albeit pleasant, trick on us. And apparently it wasn’t just here in New England but all over the East coast. High 60’s, just barely missing that 70 degree mark for two days straight. Such a gorgeous weather weekend. I was starting to enjoy that mild winter weather and then Monday bounced back to the typical frigid temps we’re used to here… along with enough flurries to coat everything in sight.

That tease of spring was enough for me to make the rest of winter…. three months at least, drag on forever. I’m ready for spring and I’m sure everyone else is too. Of course, my kids would argue otherwise. They’re excited to ski. That’s definitely a perk of living in the northern states in the winter. Close enough to mountains to enjoy the slopes. I’m more of a snowball person or sit by the fire with a cup of hot chocolate.

The only time I ever went skiing was when I was younger than any of my own kids and was on my butt most of the time. A field trip with my girl scout troop. I remember laughing but also being quite sore after. I can only imagine how traumatized my body would be trying to learn that now. Aches and pains for ages I’m sure.

Until spring finally makes it’s real appearance… we’ll survive on plenty of hot chocolate and comforting soup…

I’m a huge fan of creamy, cheesy and super comforting soup. This recipe hits all of those marks.

Super easy and comforting slow cooker creamy broccoli cheddar and potato soup! Tender veggies and packed full of flavor! This is guaranteed to be huge hit and a perfect meal to warm up with all winter long.

This recipe is seriously easy to whip up. It’s just a matter of chopping some veggies and tossing everything together in your slow cooker. A few final mix-ins and you’re ready for dinner.

A perfect meal for meatless Monday or any day of the week! Just be sure to add this easy broccoli cheddar and potato soup to your dinner plans asap!


Tips tricks and questions answered…

How much will this recipe make?
This soup will serve roughly 5-10, depending on serving size. 5 generous 2-cup portions or served as an appetizer or smaller bowl, you can feed a larger crowd. Be sure to use a 6 quart slow cooker for this recipe, as it takes up a decent amount of room in the bowl.

Can I use frozen broccoli?
In this particular dish, frozen should be just fine. It is never recommended to add frozen meat, but since this is a meat free dish, it should be just fine. Fresh would certainly be the best option though.

Can this recipe be frozen?
You can freeze almost any soup. But keep in mind that with the higher dairy content of this recipe, it will likely separate to some degree and need to be tended to a bit after chilling or thawing.

How long can this be stored?
This can easily be refrigerated for 4-5 days. If froze, it will keep for up to 3 months, maybe longer.

Can I substitute anything for the dairy?
Yes! If avoiding dairy completely for health reasons, substitute with dairy alternative milks or coconut milk. Non-dairy vegan cheese can also be used if it is known to melt well.

Can I skip the cheese?
Absolutely! If you prefer a creamy but cheese-free soup, it will work just fine and be equally tasty.

Can I make substitutions to the ingredients?
This recipe works with the exact measurements and and ingredients listed. However, with savory dishes, spices can always be adjusted to personal preferences. Outside of any alterations I’ve already mentioned, for specific substitution questions, ask in the comments below.


Recipe Summary

  • ½ cup butter
  • 1 onion, chopped
  • 1 (16 ounce) package frozen chopped broccoli
  • 4 (14.5 ounce) cans chicken broth
  • 1 (1 pound) loaf processed cheese food, cubed
  • 2 cups milk
  • 1 tablespoon garlic powder
  • ⅔ cup cornstarch
  • 1 cup water

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.

Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.

In a small bowl, stir cornstarch into water until dissolved. Stir into soup cook, stirring frequently, until thick.


Recipe Summary

  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
  • 1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
  • 3 cups canned low-sodium chicken broth or homemade stock
  • 3 cups water
  • 1 3/4 teaspoons salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 cup grated Parmesan

In a large pot, melt the butter over moderately low heat. Add the onion cook, stirring occasionally, until translucent, about 5 minutes.

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.


Broccoli And Cheese Stuffed Baked Potatoes

You all have to put up with a very brief personal story about broccoli cheese baked potatoes from me for just a sec.

When I was pregnant with my oldest my first trimester was nightmare. Sick all the time, no energy, weird food cravings. You see where this is going?

At the time we lived in Columbus Ohio which happens the be the headquarters of the restaurant chain Wendy&rsquos, so naturally the metro area of Columbus was full of Wendy&rsquos, there seemed to be one on every corner.

Now Wendy&rsquos might be the only fast food to carry baked potatoes on their menu, correct me if I am wrong. And during that first rough pregnancy Wendy&rsquos Broccoli and Cheese Baked Potatoes were MY LIFE.

It is all I ever wanted. Matt will even tell you this &lsquocute&rsquo little antidote about that one time he accidentally drove past a Wendy&rsquos without stopping to get me a Broccoli and Cheese Potato and I STARTED CRYING. Pregnancy hormones man&hellip

Now to this day a good Broccoli Cheese Potato is still something I crave quite frequently. And in the last 5 years since my early pregnancy cravings I have become really good at making them at home.

So for you lucky folks I finally actually wrote down the recipe and I am sharing it with you today.

Now you don&rsquot have to be obsessed with baked potatoes like me, but I am pretty confident your family with love this meal and you will love how easy it is to make!

Ingredients:

A few simple things needed for these potatoes:

  • Russet Potatoes: When shopping try to get the potatoes all the same size so they all cook evenly. The nice thing about the recipe is you can scale it really easy, so if you want s few extra potatoes (or less) you can totally do that.
  • Broccoli: The most common form of broccoli is see in stores is the crowns, so grab a few crowns, or a large head and cut it into bite sized florets. Or just grab a bag or two of the pre-cut florets!
  • Olive Oil: You can use really use any oil you like here but I like the taste of olive oil on my potatoes. The oil is used for the vegetables for the oven for cooking, it keeps the outside of the baked potatoes crispy!
  • Butter: Preferably unsalted but if you only have salted, use less salt for the sauce. You will use the butter as part of a Roux to make the cheese sauce.
  • Flour: The thickening agent for the cheese sauce, you will mix the flour and butter together to make the roux and then add the cheese.
  • Milk: A main component of the cheese sauce. I used whole milk but any variety should do.
  • Spices: Paprika and Salt. Just a little bit of each.
  • Cheddar Cheese: Freshly Shredded, the sauce will be much more creamy if you shred your own cheese from a block. As far as variety of cheddars choose the one that suites you, for the most classic version use a mild cheddar cheese, but if you like the sharp varieties use that!

Instructions for Broccoli and Cheese Stuffed Baked Potatoes:

Preheat oven to 400ºF. Clean potatoes. Carefully with a fork poke little holes all over each of the potatoes, about 9-12 times, this lets stem escape from the potatoes.

Using about 1 ½ tablespoons of the olive oil, rub oil all over the potatoes until covered. Arrange potatoes on a sheet pan, season with salt and pepper. Transfer to the oven and bake 45 minutes.

Just before the 45 minutes are up toss the broccoli florets in the remaining olive oil. When the time is up carefully add the broccoli florets to the sheet pan around the potatoes. Transfer back to the oven. Bake an additional 15 minutes or until potatoes are tender and broccoli is cooked.

While the sheet pan finishes cooking make the cheese sauce, you are basically making a roux and then adding the cheese.

In a medium saucepan add the butter and bring over medium heat. Melt the butter, once the butter starts to bubble add the flour and whisk together, it okay if it is clumpy.

Very slowly add about 1/4 of the milk to the saucepan, whisk together with the butter/flour mixture until smooth. It should start to thicken. Slowly whisk in the remaining milk, make sure there are no clumps of flour remaining. As the milk warms it should thicken, let it continue to heat up, stirring every so often until the milk is hot and starts to steam. Do NOT let the milk boil, it can take about 6 to 8 minutes for the milk to heat up and start to thicken.

Once it has started to thicken stir in the paprika and salt.

Turn off the heat. Add half of the cheese to the top of the milk, let it begin to melt, 10 to 20 seconds then whisk in until combined. Repeat with the rest of the cheese to finish making your cheese sauce.

To serve, slice open the potatoes, add broccoli to the middle and drizzle with the cheese sauce. Eat immediately.


  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 1 large carrot, diced
  • 2 stalks celery, diced
  • 1 large potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • ½ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper
  • 2 14-ounce cans vegetable broth, or reduced-sodium chicken broth
  • 8 ounces broccoli crowns, (see Ingredient Note), cut into 1-inch pieces, stems and florets separated
  • 1 cup shredded reduced-fat Cheddar cheese
  • ½ cup reduced-fat sour cream
  • ⅛ teaspoon salt

Heat oil in a Dutch oven or large saucepan over medium-high heat. Add onion, carrot and celery cook, stirring often, until the onion and celery soften, 5 to 6 minutes. Add potato and garlic cook, stirring, for 2 minutes. Stir in flour, dry mustard and cayenne cook, stirring often, for 2 minutes.

Add broth and broccoli stems bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, for 10 minutes. Stir in florets simmer, covered, until the broccoli is tender, about 10 minutes more. Transfer 2 cups of the chowder to a bowl and mash return to the pan.

Stir in Cheddar and sour cream cook over medium heat, stirring, until the cheese is melted and the chowder is heated through, about 2 minutes. Season with salt.

Make Ahead Tip: Prepare through Step 2. Cover and refrigerate for up to 2 days or freeze for up to 2 months.

Ingredient note: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.


(266 votes, average: 3.86 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 to 6 servings 1 x

Description

This broccoli potato soup is intensely creamy and 100% plant based! It’s an easy healthy soup that everyone loves (plus it’s vegan and gluten free).

Ingredients

  • 1 large yellow onion
  • 3 garlic cloves
  • 2 pounds Yukon gold potatoes (about 6 medium)
  • 3 tablespoons olive oil
  • 1 quart vegetable broth
  • 1/2 cup raw unsalted cashews
  • 1 teaspoon kosher salt, divided
  • 1 pound frozen broccoli florets (or 4 cups small steamed broccoli florets*)
  • 1 large carrot
  • 1 teaspoon dried thyme
  • 3/4 teaspoon dried dill
  • 2 teaspoons white wine vinegar
  • 1 teaspoon Dijon mustard

Instructions

    . Mince the garlic. Peel the potatoes and cut them into bite-sized chunks.
  1. In a large pot or Dutch oven, heat the olive oil over medium high heat. Add the onion and saute for 5 minutes. Add the garlic and saute for 1 minute. Add the vegetable broth, cashews and potatoes and 1/2 teaspoon kosher salt and bring to a boil. Reduce to a rapid simmer (not a boil), and simmer about 15 minutes until the potatoes are tender and falling apart when poked with a fork.
  2. Meanwhile, run the frozen broccoli under hot water to thaw it. Chop it into smaller florets as necessary. All packages are different, so make small bite-sized florets the size you’d like for a soup. You can chop the broccoli stems off and keep them in the soup as well. Place the broccoli in a bowl and mix it with 1/4 teaspoon kosher salt and black pepper to taste. Peel and grate the carrot into long strips (we used a handheld julienne shredder).
  3. When the potatoes are tender, use a ladle to transfer everything to a blender. Add the thyme, dill, white wine vinegar, Dijon mustard and another 1/4 teaspoon kosher salt. Hold the top tight and blend everything for a minute or two until fully creamy. (This quantity just fits in a standard blender.)
  4. Pour the creamy soup back into the pot and add the broccoli and carrot. Simmer about 5 more minutes until the broccoli is cooked through. Taste and add additional salt as necessary (we added 1/4 teaspoon more).

Notes

*If you’re cooking fresh broccoli, here’s how to simulate frozen: Cut it into very small florets. Then steam it but cook it a few minutes longer so that it’s very tender (not crisp tender as indicated in the recipe). Leave out any seasoning, since you’ll add salt as part of the soup recipe.


Building in the Broccoli

For my first test, I used a very common technique: Sauté onions and carrots in butter until softened but not browned, since browned onions and carrots become distractingly sweet. Add some chicken stock to the pot—water also works fine, though chicken stock lends more flavor—along with some dairy. (I tested heavy cream, regular milk, and skim milk and found that straight-up whole milk was best it provided creaminess without an overwhelming amount of extra dairy fat, which can dull flavors.) Thicken with starch. Simmer. Blend in cheese. Add broccoli and cook just until tender.

With this approach, I wound up with a soup that tasted like what it was: cheese soup, with bits of broccoli floating in it.

Next, I went the opposite route, testing a few recipes that called for simmering the broccoli for a long, long time (these tended to be slow-cooker recipes). These soups ended up tasting very much like the chafing-dish version you're probably familiar with if you ever eat lunch at Panera: broccoli flavor built right into the soup, but no brightness or freshness to speak of.

This wasn't surprising. Anybody who has made my pasta with braised broccoli, or the braised broccoli rabe recipe from my book, knows that the flavor of broccoli will change dramatically based on how long it's cooked. Cook it for a short period of time, and it stays grassy and bright. Cook it for a very long period, and it turns rich and savory.*

*Interestingly, a recent recipe from America's Test Kitchen for cauliflower soup found that the same holds true for cauliflower. I'm guessing it's a common trait in all brassicas.

Each style has its appeal, but what I really wanted was both: deep broccoli flavor worked into the soup, along with pieces of bright, fresh, grassy broccoli. So how do we get the best of both worlds? Simple: Just add the broccoli in two different stages.

I started by separating heads of broccoli into stems and florets, cutting the florets into bite-size pieces. Next, I chopped up the stems and sautéed them in butter, along with onion and a carrot. (I also tried leek and celery, but found them unnecessary.) I added some sliced garlic to the blend as well, sautéing it just until aromatic.

After adding my stock and dairy and giving the soup base a good long simmer to fully tenderize the broccoli stems, I puréed the whole thing using an immersion blender, adding grated cheddar cheese to the pot as I blended. The texture of the soup wasn't exactly where I wanted it to be (a little grainy), but I figured I could focus more on that after I'd worked out the broccoli flavor issue.

The resulting soup was delicious, with nicely layered broccoli flavor, but it could have been even better. I'd already enhanced the flavor of the vegetable by playing with the variable of time—what if I were to also play with the variable of heat? Just like Brussels sprouts, broccoli gets an intensely sweet, nutty flavor when subjected to very high heat. There had to be a good way to take advantage of that.

How could I incorporate that flavor into the soup? My first thought was to roast the broccoli stems, as Daniel does for his roasted-broccoli soup, but roasting and then simmering seemed a little fussy for a single recipe. Instead, I decided to do it all on the stovetop by searing the broccoli florets in a bit of oil right at the start, then transferring them to a baking sheet to cool while I constructed the rest of the soup base.

Doing this allowed me to add those browned florets back to the soup before serving, pulsing them with the immersion blender just enough to break them apart and spread some of that sweet, nutty flavor around. The resulting soup had great, multilayered broccoli flavor. Now it was time to turn my attention to the other important element: the cheese.


Vegan Broccoli Soup Recipe Ingredients

Tasting this vegan broccoli soup, you’d never guess that it’s made without cheese or cream. Its creamy texture and rich taste come from these plant-based ingredients:

  • Broccoli, of course! I get tons of requests for recipes that use a whole bunch of broccoli, so here, I do – stalk and all! I blend the stalk into the soup’s creamy base and pulse in the florets for texture. If you’re looking for more whole-vegetable recipes, try making a broccoli salad or cauliflower rice next. Waste not, want not!
  • Cashews and potatoes – This combination is a great one for giving vegan recipes a gooey cheesy texture. Like in my vegan cheese recipe, it makes this soup rich and creamy.
  • Carrots – For cheesy color.
  • Celery, onion, and garlic – They add savory depth of flavor.
  • Apple cider vinegar, Dijon mustard, and lemon juice – For tang.
  • Fresh dill – It’s the secret ingredient that ties this soup together! It helps give it a delicious cheesy flavor without an ounce of cheese.

Find the complete recipe with measurements below.

To make this recipe, start by sautéing the onion, carrots, celery, and broccoli stems until they soften. Stir in the potatoes and garlic. Then, add the broth and simmer!

Meanwhile, steam all but 1 cup of the broccoli florets until they’re tender, but still bright green.

When the potatoes are soft, transfer the soup to a blender along with the cashews, vinegar, and mustard, and blend until smooth. Add the broccoli florets that you’ve steamed, as well as the lemon juice and dill. Pulse until the florets are incorporated, but still chunky. Enjoy!


Storing

Store leftover broccoli cheese soup in an airtight container in your fridge for up to 3 days.

Reheating

When reheating your soup, you’ll want to use the “low and slow” method. To avoid that grainy texture that is common in cheesy soups, make sure to not let your soup get too hot too fast! It can be reheated in a pot on the stove, or in a bowl in the microwave.

Freezing

This broccoli cheese soup can be frozen in an airtight container or freezer bag for up to 3 months.


Watch the video: ΠΑΤΑΤΕΣ ΚΑΙ ΜΠΡΟΚΟΛΟ ΟΓΚΡΑΤΕΝ 2 ΣΕ 1 (July 2022).


Comments:

  1. Philip

    not bad

  2. Rob Roy

    This very good idea has to be precisely on purpose

  3. Bendision

    Wonderful, very precious phrase

  4. Kin

    Not bad, but we've seen better. ... ...

  5. Goltijas

    It is time to become reasonable. It is time to come in itself.

  6. Disida

    Class! Respect to aftar!

  7. Matson

    the Useful message



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