Creamy Broccoli Potato Soup Recipe

Loaded Broccoli Potato Soup Video Lil Luna Peel the potatoes and cut them into bite sized chunks. 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 ½ teaspoon kosher salt and bring to a boil. Add broccoli and cook until softened, about 5 6 minutes. remove 1 cup of broccoli and potatoes and slightly chop. set aside. using a hand blender, blend remaining soup in the pot until smooth. add cream and simmer 1 minute. stir in reserved broccoli, potatoes, and cheeses. garnish with additional cheese if desired.

Broccoli And Potato Soup Recipetin Eats Mix broccoli florets into soup and simmer until broccoli is tender, about 5 minutes. blend soup with an immersion blender until smooth. melt 3 tablespoons butter in a small saucepan over medium heat; whisk flour, milk, and heavy cream into melted butter. season with salt and pepper. whisk milk mixture until bubbling and thickened, about 5 minutes. Directions. in a large saucepan, combine the first seven ingredients; bring to a boil. reduce heat; simmer, covered, 10 15 minutes or until potatoes are tender. stir in broccoli; return to a boil. in a small bowl, whisk flour and milk until smooth; stir into soup. cook and stir 2 minutes or until thickened. Briskly whisk until no lumps remain and the mixture thickens. season to taste with salt and pepper. (i add 1 4 teaspoon salt and 1 8 teaspoon pepper here.) cook, whisking constantly until the mixture thickens; stir into the soup when the veggies are all tender. add cheese: stir milk mixture into soup over low heat. Add garlic and stir until fragrant (about 1 minute). immediately add the flour followed by broth and milk. stir well. add potatoes. stir and bring to a boil. reduce to a simmer for 5 minutes. season with salt and pepper. add broccoli. simmer for about 10 minutes or until the potatoes are tender when poked with a fork.

Broccoli And Potato Soup Recipetin Eats Briskly whisk until no lumps remain and the mixture thickens. season to taste with salt and pepper. (i add 1 4 teaspoon salt and 1 8 teaspoon pepper here.) cook, whisking constantly until the mixture thickens; stir into the soup when the veggies are all tender. add cheese: stir milk mixture into soup over low heat. Add garlic and stir until fragrant (about 1 minute). immediately add the flour followed by broth and milk. stir well. add potatoes. stir and bring to a boil. reduce to a simmer for 5 minutes. season with salt and pepper. add broccoli. simmer for about 10 minutes or until the potatoes are tender when poked with a fork. Add the garlic and sautee until very fragrant, about a minute. add the potatoes, broccoli stems, and two thirds of the broccoli florets (about 4 cups). pour in a quart of broth, then season with salt and pepper and top with a bay leaf. bring the liquid to a simmer, then reduce the heat to medium low. Sauté until slightly softened, about 2 minutes. add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. then add the broccoli and simmer 5 more minutes.

Creamy Broccoli Cheddar Soup The Chunky Chef Add the garlic and sautee until very fragrant, about a minute. add the potatoes, broccoli stems, and two thirds of the broccoli florets (about 4 cups). pour in a quart of broth, then season with salt and pepper and top with a bay leaf. bring the liquid to a simmer, then reduce the heat to medium low. Sauté until slightly softened, about 2 minutes. add the potatoes, beans, broth, nutritional yeast, thyme and garlic powder to the pot and bring to a boil over high heat. reduce heat and simmer until the potatoes are easily pierced with a fork, about 8 minutes. then add the broccoli and simmer 5 more minutes.

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