Potato Broccoli Cheese Soup Recipes
Healthy and delicious, potato broccoli and cheese make a fantastic soup. This is a guide about potato broccoli cheese soup
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This crock pot wonder is thick enough to be stew, but it's technically a soup!
Prep Time: 30 min
Cook Time: 5 hours
Total Time: 5.5 hours
Yield: 6-7 cups
Source: I found a recipe and modified it from All Recipes
- 29 oz chicken or veggie broth ($2.98)
- 4 large potatoes, washed and cubed. ($1.00)
- 3 Tbsp butter ($.25)
- 3 cups milk ($.50)
- 1/3 cup flour ($.10)
- 4 cups cheese, shredded ($1.50)
- 6 slices turkey bacon ($2.00)
- 2 Tbsp each garlic powder, salt and pepper. ($.15)
- 1 cup onions (optional) ($.35)
- 2 cups broccoli, chopped
- Wash and dice your spuds. Add the potatoes and the broth to your crock pot. Add the onions. Cook on high for 2 hours.
- Add your milk and broccoliand cook for another hour.
- In a small sauce pan, make your roux with the butter and flour. Add to the pot and lower heat and cook another hour, making sure it's all stirred in nicely.
- When your fourth hour is done, add the cooked bacon crumbled or broken up. Cook another 1/2 hour.
- Add your cheese and cook the last 30 minutes. Serve with a nice bread and a salad. This is one of the best 'stewps' I have ever made.
Ah, the time is here for cooking those hearty warm soups and stews. One of my favorites is potato soup. You can do so many variations, but this recipe is great served with my homemade Italian croutons.
- 1 stick butter
- 1 medium onion chopped very fine (using a chopper or processer is best)
- 2 stalks celery, chopped fine
- 1/2 tsp garlic, minced (can substitute with 2 cloves)
- 6 large white potatoes, unpeeled and scrubbed well
- 1 bay leaf
- 1/2 tsp black pepper
- NO salt
- 2 cups broccoli florets
- 1 qt chicken broth
- 1 qt half n' half
- 1 Pkg (8 oz) bag shredded sharp cheddar cheese or Mexican blend
- 3 Tbsp (heaping) sour cream
- 2 Tbsp flour (I use Wondra)
In my picture you will see, I use an old Chopper that chops, dices and purees. I don't think they are even sold anymore. It is my favorite kitchen tool. I like using the Mexican cheese blend, because it adds a little zing.
- Start with a good size soup pot. Add butter, onions, garlic & celery, and saute'.
- Mix flour in a measuring cup with a 1/2 cup of chicken broth.
- Add flour mix and remaining chicken broth.
- Leaving peelings on, cut the potatoes into very small pieces and mince in a food processor.
- Add pureed potatoes, and keep whisking rapidly. Add half n' half, stirring. If it is too thick add a 1/2 cup of water. Bring to a boil and then down to a simmer and cover. Let this simmer for about 30-45 minutes, stirring frequently. If this keeps sticking, take it off the burner and let it rest.
- Add bay leaf & black pepper. Add broccoli florets.
- Add the shredded cheese. Let this simmer and continue to simmer stirring often. If you stir often the cheese will blend in nicely and not clump up together.
- After cooking for at least one hour, add sour cream. Fold it in gently.
- Using my Braun Wand mixer, I mixed the soup which blended everything to a puree.
- Remove bay leaf just before serving.
- Meanwhile, I am making my homemade Croutons.
- I used some rye bread from my freezer. I cut the bread in strips then into small cubes.
- I put them into a zip lock bag, melted 2 tablespoons of butter, a dash of basil, black pepper, a sprinkle of Parmesan cheese, oregano, and lightly season with salt. Zip the bag, and toss it around coating every piece.
- Turn them onto a piece of foil and bake them at 350 degrees F for 15 minutes. Perfect for topping my Potato Broccoli Cheese Soup!
- Enjoy, It's cold out there! :)
An old fashioned family recipe that is easy to make.Read More...