148448 broccoli potato soup with parmesan croutons Recipes

broccoli rabe (rapini), extra-virgin olive oil, crushed red pepper, garlic cloves, thinly sliced, kosher salt, freshly ground black pepper, refrigerated polenta, extra-virgin olive oil

butternut squash-peeled, seeded, and cut into 1-inch cubes (5 to 6 cups), olive oil, kosher salt, freshly ground black pepper, butter, yellow onion, diced (about 1 1/2 cups), stalks of celery, chopped (about 1 1/2 cups), chopped fresh sage (about 6 large leaves ), chicken broth, freshly grated parmesan, sage and parmesan croutons

potatoes, cubed, chopped celery, chopped carrot, chopped onion, chopped fresh parsley, broccoli (fresh is best ), bouillon cubes, ham, velveeta reduced fat cheese product, milk, flour, pepper

broccoli floret, yukon gold potato, peeled and cut into 1-inch chunks, water, ground nutmeg, freshly grated parmesan cheese (about 2 1/2 oz), salt, fresh coarse ground black pepper

butter or 4 tbsp margarine, chopped onion, flour, chicken broth, milk, frozen chopped broccoli, peeled diced potatoes, shredded cheddar cheese, worcestershire sauce, salt, fresh ground black pepper

low sodium chicken broth, onion, chopped, fresh broccoli, chopped, instant potato flakes, mild cheddar cheese, shredded, skim milk, sweet unsalted butter, chopped celery (optional)

red potatoes, chopped, reduced-sodium chicken broth, broccoli florets, milk, all-purpose flour, smoked gouda cheese, shredded (8 oz.), winter greens (such as curly endive, chicory, romaine, escarole, or spinach), escarole is my choice, gouda cheese, shredded (optional)

garlic, finely chopped, dijon mustard, sherry wine vinegar, worcestershire sauce, anchovy fillets (optional), extra-virgin olive oil, kosher salt, freshly ground black pepper, fresh lemon juice, romaine lettuce, washed and dried, shaved parmesan, parmesan croutons, dill-seed croutons, pesto croutons

chicken broth, salt, pepper, garlic cloves, minced, chicken seasoning (durkee), steak seasoning (durkee), broccoli, chopped into small pieces (fresh or frozen ), potatoes, chopped into small pieces, cooked chicken, chopped into small pieces, whole kernel corn (drained ), onion, diced, milk, grated parmesan cheese, monterey jack pepper cheese, sliced into small pieces

cream of potato soup (campbell s or equiv.), cheddar cheese soup (campbells s or equiv.), milk (your choice of %), potatoes, fresh broccoli, cheddar cheese, shredded, pepper (to taste)

potatoes, sliced, head broccoli, florets, blanched, broccoli cheese soup, milk, approx, to cover, shredded cheese

diced new potatoes, cream of broccoli soup, turkey bacon, low-fat cheddar cheese

frozen broccoli or 1 good sized head fresh broccoli, red or yukon gold potatoes, cut in 1-inch dice, onion, chopped, butter, chicken or vegetable broth, salt and pepper, fresh or dried herbs (parsley, rosemary, thyme)

campbells cream of potato soup, boiled and cut up potatoes, sour cream, shredded cheddar cheese, chopped scallions, frozen chopped broccoli, salt and pepper, milk

chicken broth, chopped onion, frozen chopped broccoli, instant mashed potatoes (dry ), cut-up cooked chicken, shredded swiss cheese (8 oz), milk, salt

chicken broth, chopped onion, chopped celery, chopped carrot, cubed idaho potatoes, celery seed, dried thyme, broccoli florets, milk, cornstarch, shredded cheddar cheese, salt and pepper

chopped onions, margarine, frozen corn, frozen broccoli, shredded carrot, water, salt, campbells cream of potato soup, milk, shredded cheddar cheese, monterey jack cheese

panera bread broccoli cheese soup, butter, melted, onion, chopped, melted butter, flour, half-and-half, chicken stock or bouillion, fresh broccoli, carrots , julienned, salt and pepper to taste, nutmeg, grated sharp cheddar, saute onion in butter. set aside. cook melted butter and flour, using a whisk over medium heat for 3-5 minutes. stir constantly and, slowly add the half-and-half (this is called making a roux). add, chicken stock whisking all the time. simmer for 20 minutes., add the broccoli , carrots and onions. cook over low heat until the, veggies are tender for 20-25 minutes. add salt and pepper. the soup, should be thickened by now. pour in batches into blender and puree., return to pot over low heat and add the grated cheese; stir until, well blended. stir in the nutmeg and serve .