CREAMY POTATO AND CHICKEN SOUP RECIPES

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CHEESE, BROCCOLI, POTATO, CHICKEN SOUP RECIPE - FOOD.COM



Cheese, Broccoli, Potato, Chicken Soup Recipe - Food.com image

Make and share this Cheese, Broccoli, Potato, Chicken Soup recipe from Food.com.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 8 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 (16 ounce) package frozen chopped broccoli
1 cup all-purpose flour
1 large potato, cubed
3 -4 green onions, chopped
8 cups water
1 1/2 teaspoons salt
3 chicken bouillon cubes
1 teaspoon ground black pepper
1 lb skinless chicken breast half, cut into bite-sized pieces
1 cup light cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream

Steps:

  • In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
  • In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
  • Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
  • 2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
  • Note: You can easily omit the chicken – it won’t be missed. But add another potato in its place.

Nutrition Facts : Calories 610.6, FatContent 41.8, SaturatedFatContent 25.7, CholesterolContent 151.6, SodiumContent 1234.1, CarbohydrateContent 26.7, FiberContent 3.4, SugarContent 2, ProteinContent 33.1

CREAMY POTATO-CABBAGE SOUP RECIPE | REAL SIMPLE



Creamy Potato-Cabbage Soup Recipe | Real Simple image

A quick and cozy soup is what's for dinner.

Provided by Marianne Williams

Total Time 35 minutes

Number Of Ingredients 10

¼ cup olive oil
6 cups sliced green cabbage (from 1 small head cabbage)
1 medium sweet onion, sliced (about 2¼ cups)
2 pounds Yukon Gold potatoes (about 8 medium potatoes), peeled and chopped
3 medium carrots, chopped (about 1½ cups)
6 cups vegetable broth
2 teaspoons kosher salt, divided
2 tablespoons white wine vinegar
¾ cup sour cream
1 tablespoon chopped fresh dill

Steps:

  • Heat oil in a large pot over medium-high. Add cabbage and onion. Cook, stirring occasionally, until starting to wilt and brown in spots, 8 to 10 minutes. Add potatoes, carrots, broth, and 1 teaspoon salt; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 20 minutes.
  • Remove pot from heat. Stir in vinegar and remaining 1 teaspoon salt; stir in sour cream. Sprinkle with dill.

Nutrition Facts : Calories 302 calories, CarbohydrateContent 41 g, CholesterolContent 20 mg, FatContent 14 g, FiberContent 8 g, ProteinContent 5 g, SaturatedFatContent 5 g, SodiumContent 983 mg, SugarContent 12 g

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Cream of Chicken and Potato Soup Recipe | Allrecipes new www.allrecipes.com. Pour in the cream, water, milk, cumin, salt, ground black pepper, garlic powder, thyme, potatoes and chicken. Reduce heat to low and let simmer for 1 hour. Remove from heat, let cool slightly, pour into individual bowls and garnish each with parsley.
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