CROCKPOT BROCCOLI CHEESE SOUP WITH FROZEN BROCCOLI RECIPES

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BROCCOLI CHEESE AND POTATO SOUP RECIPE - SKINNYTASTE



Broccoli Cheese and Potato Soup Recipe - Skinnytaste image

This thick and creamy broccoli, cheese and potato soup is lick-the-bowl good! Pure comfort in a bowl, a one-pot meal your whole family will love and ready in under 30 minutes.

Provided by Gina

Categories     Lunch    Soup

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 14

1 small onion (chopped)
1 medium carrot (chopped)
1 celery stalk (chopped)
2 cloves garlic (minced)
1 tbsp butter
2 tbsp flour (AP, whole wheat or gluten-free flour)
2 1/2 cups less sodium chicken broth (or vegetable broth)
1 cup fat free milk
2 medium potatoes (peeled and diced small)
1/4 tsp kosher salt and fresh pepper
4 cups about 2 heads broccoli florets, chopped into small pieces
1-1/2 cups reduced fat shredded sharp cheddar
2 slices 2% American cheese
1 tbsp Parmesan cheese

Steps:

  • Chop onion, carrot, celery, garlic in a chopper or mini food processor.
  • In a large soup pot, melt butter.  Add chopped vegetables and sauté on low heat until soft, about 5 minutes.
  • Add flour, salt and pepper to the pot and stir until smooth.
  • Add chicken broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.
  • Add broccoli florets, Parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes.
  • Add cheddar and American cheese, stir well and remove from heat.
  • Using an immersion blender quickly blend part of the soup for a quick second or two. If you don't have an immersion blender, remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 239 kcal, CarbohydrateContent 25.5 g, ProteinContent 16 g, FatContent 9.5 g, SaturatedFatContent 5 g, CholesterolContent 30 mg, SodiumContent 603 mg, FiberContent 3.5 g

THE BEST PAULA DEEN’S CROCKPOT POTATO SOUP: SLOW C…



The BEST Paula Deen’s Crockpot Potato Soup: Slow C… image

Save this Paula Deen Potato Soup for a nice cold winter day so you can stay nice and warm on the inside while having a delicious and filling meal.

Provided by Cassie Marshall

Categories     Soup

Total Time 345 minutes

Prep Time 15 minutes

Cook Time 330 minutes

Yield 5

Number Of Ingredients 7

1 bag of frozen hash browns potatoes
2 whole cans of chicken broth (14 oz)
1 can of cream of chicken soup (10.75 oz)
1/3 cup of chopped onions
1/2 tsp of black pepper
1 cream cheese package (8 oz)
Optional: chives (bacon bits, shredded cheddar cheese)

Steps:

  • Get out your crockpot and place your broth, cream of chicken soup, onions, pepper, and frozen hashbrowns into the pot.
  • Put the cover on your crockpot and then turn the heat on low and cook for a total of about five hours.
  • After the five hours are up, throw in the additional package of cream cheese and cook for an additional 30 minutes. Make sure to stir every now and then till all the ingredients are mixed together.
  • Serve your potato soup with a ladle in each bowl and top with a garnish of your choosing. Use bacon bits, chives, or shredded cheddar cheese.

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