Broccoli Potato Soup

Broccoli Potato Soup - Taste of Home, Slow Cooker Throughout the Year

Prep 25 min
Cook 4.5 hr
Makes: 8 cups (2 quarts)

1 lb (8-10) small red potatoes, cubed
1 large onion, chopped
1 large carrot, coarsely chopped
7 garlic cloves, minced
3 cups water
1 can (14.5 oz) condensed cream of broccoli soup, undiluted
1 teaspoon of each fresh or (1/3 t. each if dry) thyme, basil, and parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper
1/4 teaspoon pepper
2 cups (2-3 heads) chopped broccoli
1 cup (4 oz) shredded Havarti cheese

1. Place the potatoes, onion, carrot and garlic in slow cooker. Add the water, cream of broccoli soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.

2. Stir in the broccoli and Havarti cheese. Cover and cook for 30 minutes or until the broccoli is tender.

Broccoli Cheddar Insta Pot Soup

Ingredients

• 1 pound fresh broccoli chopped
• 2 1/2 c shredded cheddar cheese
• 1 small onion chopped
• 3 cups chicken broth (2 cans)
• 2 cups heavy cream
• 1 cup shredded carrots
• 1 tbs hot sauce 
• 1/4 tsp nutmeg
• 8 0z Cream Cheese
• salt and pepper to taste

Instructions

1. Place chopped onion, carrots, broccoli, Nutmeg, and chicken broth in the Pot.
2. Add 8 oz Cream Cheese 
3. Place on Manual high pressure for 15 minutes.
4. Do a quick release
5. Wisk the Cream Cheese or it will be lumpy later on
6. Stir in milk or heavy cream.
7. place pot back on saute until for about 5 minutes. 
8. Stir in cheese and hot sauce until cheese is melted.
9. Serve with bread or crackers.

                                                       - Tricia

Clam Chowder

1 c. each, chopped: onion, celery, carrots.
2 c. peeled chopped potatoes
2 t. salt
2 chicken bouillon cubes
juice off of 2 cans clams (set actual clams aside)

Put all of the above in a large saucepan and add enough water to barely cover vegetables.  Cover and simmer until barely tender.
Meanwhile, in smaller saucepan, melt 1 c. butter, and stir in 1 c. white flour, stirring constantly while you add 4 c. milk, stir until thick. Add this mixture to the tender vegetables, don't drain, stir until well blended. Add clams, 1 can Campbell New England clam chowder soup, 1 t. herbs and 1/2 t. All Season salt.

Irish Beef Stew & Mashed Potatoes

Yield: 4 servings

Ingredients:

• 2 tablespoons olive oil
• 1 lb. stew meat
• 4 large carrots, peeled & chopped
• 1 onion, diced
• 2 cloves garlic, minced
• salt & pepper, to taste
• 1/4 teaspoon thyme
• 1/4 teaspoon rosemary
• 1 large bay leaf or 2 small
• 2 cups beef broth
• 2 tablespoons butter
• 2 tablespoons flour
• heaping 1/3 cup frozen peas
• mashed potatoes (recipe found here)

Directions:

1. In large pot or deep skillet, brown stew meat in olive oil until browned on all sides, about 4 minutes. Pour in onions, carrots, garlic and spices. Cook another 5 minutes. Deglaze pan with beef broth. Cover and simmer 2-4 hours or until meat is very tender. (This would be perfect to cook in the crockpot!) When you are ready to serve, remove bay leaf. In a small bowl stir softened butter and flour together until smooth and incorporated. Stir butter mixture into the stew with the frozen peas. Once the gravy thickens slightly, it's done. Serve hot over mashed potatoes.

Recipe and photo resource: Lauren's Latest

-Adrian

Cheesy Vegetable Chowder

Yield: About 6 servings

Ingredients

• 5 1/2 Tbsp butter, divided
• 1 1/3 cups chopped carrots (about 3)
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)
  Coupons
• bread bowls (optional, but highly recommended)

Directions

• In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
• Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm. 
• We had this in bread bowls and it was delish!

Recipe and photo source: Cooking Classy

-Adrian

Tuscan Bean Soup

Photo and recipe from The Wanderlust Kitchen

Serves: 8-10 servings

 

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 1 medium zucchini, diced
• 1 yellow summer squash, diced
• 4 cloves garlic, pressed
• ¼ teaspoon red pepper flakes
• ¼ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 quart vegetable (or chicken) broth
• 2 (14 ounce) cans cannellini beans, drained and rinsed
• 1 (14 ounce) can no-salt-added diced tomatoes with juices
• 2 cups chopped kale, ribs removed
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon white sugar
• 1 tablespoon white wine vinegar

Instructions

1. Heat 2 tablespoons of olive oil in a 6 quart or larger Dutch oven over medium-high heat. Add the onions, carrots, celery, zucchini, and squash. Saute for 4 minutes.
2. Add the garlic, red pepper flakes, thyme and rosemary. Cook 30 seconds.
3. Stir in the broth, beans, and tomatoes. Bring the contents to a boil, then turn the heat down to low and add the chopped kale. Cover the pot and simmer for 15 minutes.
4. Use an immersion blender* to partially puree the soup, leaving some chunks of beans vegetables for texture.
5. Add the salt, pepper, sugar, and vinegar. Taste and adjust seasonings as needed.
6. Serve topped with Parmesan or Dubliner cheese and a side of crusty bread.

Pork Chili Verde

Photo and recipe from Favorite Family Recipes

Ingredients

• 2 lbs. pork, diced (I used boneless pork ribs)
• 1 c. onion, chopped
• 14 oz. chicken broth
• 1½ tsp. garlic powder
• 2 ½ Tbsp. chicken stock
• 1 tsp. celery salt
• 1 Tbsp. cornstarch
• ½ tsp. oregano
• 1 Tbsp. cumin
• ½ Tbsp. jalapeno
• 4 Tbsp. chopped cilantro
• ½ Tbsp. chili powder
• 1 Tbsp. green Tabasco sauce
• 10 oz. green enchilada sauce
• 3 7 oz. canned green chiles, chopped or diced
• 2 4 oz. canned green chiles, pureed
• 1-2 cans white beans, drained and rinsed (optional)
• 1/2 tsp. salt

Instructions

• Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
• Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).
• Serve with cheese, sour cream, chips and/or flour tortillas. 

SLOW COOKER INSTRUCTIONS: Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.

Lasagna Soup

Photo and recipe from Taste of Home

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 cans (14-1/2 ounces each) reduced-sodium beef broth
• 1 can (15 ounce) tomato sauce
• 1 cup frozen corn, or 1 can, drained
• 1/4 cup tomato paste
• 2 teaspoons Italian seasoning
• 1/4 teaspoon pepper
• 2-1/2 cups uncooked spiral pasta
• 1/2 cup shredded Parmesan cheese

Directions

• 1. In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
• 2. Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2-3/4 quarts).

Cheesy Chicken Enchilada Soup

Photo and recipe adapted from Give Me Some Oven

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup diced white onion (about 1 small white onion)
• 2 cloves garlic, minced
• 3 cups chicken stock
• 2 cups cooked, shredded chicken
• 1 (or 1/2 can) red enchilada sauce
• 1 (14-ounce) can black beans, rinsed and drained
• 1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)
• 1 (4-ounce) can chopped green chiles
• 1/2 teaspoon ground cumin
• 2 cups sharp cheddar cheese, freshly grated
• 1 teaspoon salt, or more/less to taste
• 1 (15-ounce) can corn, drained
• optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro, and/or pico de gallo

Directions:

1. Heat the oil in a large stock over medium-high heat. (To save time, peel and dice the onion for the minute or so that the oil heats.) Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the masa harina and cook for an additional minute.
2. Pour in half of the chicken stock, and stir until completely combined. Add in the remainder of the chicken stock, and stir to combine. Immediately add in the chicken, enchilada sauce, black beans, tomatoes, green chiles, salt and cumin, and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer for 3 minutes, stirring occasionally so that the soup does not stick to the bottom of the pan. Then stir in the cheese, one handful at a time, until combined. Taste, and season the soup to taste with salt.
3. Serve the soup warm with desired toppings.

Easy Crockpot Potato Soup

1 30oz. bag frozen, shredded hashbrowns
3 14oz. cans chicken broth
1 can cream of chicken soup
1/2 cup onion, chopped
1/4 tsp. ground pepper
1 package cream cheese

In a crockpot combine all ingredients EXCEPT for the cream cheese. Cook for 6-8 hours on low head. About one hour before serving, add cream cheese and keep heating until thoroughly melted. Serve with cheese, sour cream, bacon bits, green onions, or whatever else you think would be good.

Creamy Chicken Noodle Soup

Photo and recipe from Give Me Some Oven

Ingredients:

1 Tbsp. olive oil
1 small white onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
1/3 cup flour
8 cups chicken broth
3 cups cooked shredded chicken
2 cups uncooked egg noodles or pasta (I used "wide" egg noodles)
1 (12 oz.) can evaporated skim milk
1 tsp. salt
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
(optional garnish) chopped fresh parsley
Directions:

Heat oil over medium-high heat in a large stockpot or Dutch oven. Saute onion, carrots, and celery for 7 minutes. Add garlic and cook for an additional minute. Sprinkle flour over vegetables, and cook and stir for an additional minute. Gradually stir in broth and bring to boil. Reduce heat and simmer, partially covered, for 10-15 minutes.

Add remaining ingredients, and stir to combine. Cook for 10 minutes or until noodles are al dente. Season with additional salt and pepper or seasonings if needed.

Serve warm, garnished with fresh parsley if desired.

Black Bean Taco Soup

Photo and recipe from Six Sister's Stuff

Ingredients:
1 lb ground beef (or ground turkey tastes so good in this recipe too!)
1/2 medium onion, chopped
1 package mild taco seasoning mix
1 16 oz can corn (undrained)
1 16 oz can black beans, drained and rinsed (you could use kidney beans or pinto beans)
1 14 oz can stewed tomatoes
1 14 oz can diced tomatoes
1 8 oz can tomato sauce
1 4 oz can diced green chilis
tortilla chips
Other taco toppings you like (cheese, sour cream, avocado, etc)

Directions:
Brown meat and onion, drain.
Stir in taco seasoning, corn, black beans, tomatoes, tomato sauce, and green chilis. Simmer on low heat for 20 to 30 minutes.
Serve with tortilla chips and your favorite toppings.

This makes an easy freezer meal too! After cooking, let soup cool down and then dump into a gallon-sized Ziploc bag or other freezer container. When you want to eat it, let it thaw in the fridge for 24 hours and then simmer on the stove until heated all the way through or microwave until heated all the way through. You could also put it in your crock pot and cook on low for 2-3 hours to re-heat it.

Tortilla Soup

Photo & recipe from Thriving Home Blog

Makes at least 8 servings

Ingredients

    1 - 32 oz box organic chicken or vegetable stock
    1 - 15 oz can refried beans (check ingredients carefully; organic is preferable)
    1 - 15 oz can black beans, drained and rinsed
    1 - 15 oz can diced tomatoes (juice and all)
    1 small can diced green chiles
    8 oz of organic frozen corn or 1 can organic corn (liquid drained)
    1-2 cup cooked brown rice
    1/2-1 cup of your favorite salsa
    2 tablespoons, or to taste, all-natural taco seasoning mix
    Optional Toppings: sour cream or Greek yogurt, shredded cheddar cheese, crushed tortilla chips

Instructions

Mix all ingredients together (except toppings) and let simmer over low heat for at least 10 minutes but longer is fine. Serve with whatever toppings you like. Done!

Freezer Meal Directions: Freeze in a BPA-free freezer bag or air-tight container for up to 3 months. Thaw for 24 hours in fridge then cook in crock pot for 4 hours.

Chicken and Lime Soup

Ingredients

• 2 Tbsp olive oil 
• 1 medium yellow onion 
• 2 stalks celery 
• 1 medium jalapeno 
• 4 cloves garlic 
• ¾ lb. chicken breast 
• 6 cups chicken broth* 
• 1 (14.5 oz.) can diced tomatoes w/chiles 
• 1 tsp oregano 
• ½ Tbsp cumin 
• 1 medium lime 
• ½ bunch cilantro 
• 1 medium avocado 

Instructions

1. Dice the onion, celery, and jalapeno (scrape the seeds out of the jalapeno before dicing). Mince the garlic. Cook the onion, celery, jalapeno, and garlic in olive oil over medium heat for about 5 minutes or until tender.
2. Add the chicken breast, chicken broth, canned tomatoes with chiles, oregano, and cumin to the pot. Bring the whole pot up to a boil over high heat then reduce the heat to low, place a lid on top, and let simmer for one hour.
3. After simmering for an hour with a lid on, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the meat to the pot. Squeeze the juice of one lime into the soup. Get as much juice as possible from the lime by using a spoon to scrape the inside of the lime.
4. Rinse the cilantro and then roughly chop the leaves. Add to the pot, give it a quick stir, and serve. Dice the avocado and add a few chunks to each bowl.

http://www.budgetbytes.com/2012/10/chicken-lime-soup/

Crock Pot Chicken Enchilada Soup

3 tablespoons butter

3 tablespoons flour

1/2 cup chicken broth

2 cups milk

1 can (15 ounces) black beans, rinsed and drained

1 can (14.5 ounces) diced tomatoes and jalapenos

1 package (10 ounces) frozen corn

1/2 cup onion, chopped

1/2 cup bell pepper, diced

1 can (10 ounces) enchilada sauce

2 chicken breasts

1 cup shredded Monterrey Jack cheese

Melt 3 tablespoons of butter in a saucepan, then stir in 3 tablespoons of flour.  Continue to stir until smooth then remove from the heat and add 1/2 cup (each) of chicken broth and milk until smooth.  Put the pan back on the heat and bring it to a boil until it thickened.  Whisked mixture with a can of enchilada sauce, adding the additional 1 1/2 cups of milk and set it aside

In the slow cooker,  add 1 can of black beans (drained and rinsed), 1 can of diced tomatoes and jalapenos, 10 ounces of frozen corn and 1/2 cup (each) of chopped onion and bell pepper. Then add two chicken breasts on top of the mixture and pour the set aside sauce over everything.

Set the slow cooker on high and let it cook for 4 hours. Once cooked, remove the chicken and shred it with two forks.  Put the chicken back into the slow cooker and mix it together. Top with 1 cup of Monterrey Jack cheese.   

Recipe found here. 

Tomato Basil Parmesan Soup

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed 

1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

                                                                                   - Tricia

Minestrone Soup

1 can great northern beans, or kidney
1 can (14 oz.) whole tomatoes, chopped in juice
1 chopped fresh tomato
5 c. tomato juice
2 c. water
1 med yellow onion, chopped
3 carrots, sliced
2 stalks celery, sliced
1/4 c. chopped fresh parsley or 1/8 c. dried
1 1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
freshly ground pepper to taste
2 c. chopped cabbage
1 med. zucchini, unpeeled, quartered lengthwise and sliced
3/4 c. uncooked small pasta shells
freshly grated Parmesan cheese to garnish

In large pot: Combine everything except the cabbage, zucchini, pasta, and Parmesan. Bring mixture to a boil then reduce heat to low and simmer, covered about 1 hr. and 15 min.

Add cabbage, zucchini, and pasta to simmered mixture and cover pot for another 20 minutes.

Serve hot soup topped with Parmesan cheese.                    - Tricia Munk

CrockPot Chicken Tortilla Soup

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (lime & cilantro or regular)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn (drained)
1 onion, chopped or 1/2 - 3/4 c. dryed onion
2 cans chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

chopped avacado

fresh limes

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 8 hours. Before serving remove the chicken breasts from soup and shred, if needed. Return chicken to CrockPot, stir to combine.

Serve with chips, sour cream, cheese, avacado, and fresh limes.     - Tricia

TOMATO-BASIL PARMESAN SOUP

2 14 oz. cans diced tomatoes, with juice

1 c. finely diced celery
1 c. finely diced carrots

4 cups chicken broth
1 c. finely diced onions

1/2 bay leaf
1 tsp. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 c. fresh basil
1/2 c. butter
1/2 c. flour

1 c. Parmesan cheese (fresh grated is best)
2 c. half and half, warmed
1 tsp. salt

1/4 tsp. black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions and spices. Cover and cook on low for 5 to 7 hours until flavors are blended and vegetables are soft.

About an hour before serving, prepare a roux: Melt butter over low heat in a pan and add flour; stir constantly until smooth. Slowly stir in 1 cup hot soup from the slow cooker. Stir. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.

(even better the second and third day)                         - Tricia

Zuppa Toscana

Photo: Olive Garden

2 cans of chicken broth
6 cups of water
4-5 large potatoes  - scrubbed and sliced
1/2 - 1 medium onion - chopped
5 cloves of garlic - Minced
1 lb. Spicy Italian Sausage  - cooked, drained and sliced
1 package of bacon - cooked and crumbled
1 pint carton of heavy whipping cream
1/2 Bunch of Kale - stripped from stems and roughly chopped
Salt, Pepper, Red Pepper Flakes, garlic powder to taste

Pour chicken broth and water into a large pot. Add in sliced potatoes, garlic, onion and seasonings. Boil until potatoes are tender, then add cooked sausage and bacon. Cook for about 5 minutes.

Finally, add the carton of heavy whipping cream and chopped kale. Allow about 5-7 minutes for the kale to wilt a little in the soup.

Serve with bread sticks


- Adrian Parkinson