Pour the can of Progresso Potato, Broccoli& Cheese Soup in the crock pot.
Cook vegetables 10 to 12 minutes in enough water to cook completely.
Add can of evaporated milk, cream of broccoli soup, 1 1/2 cans water, bouillon cubes, Mrs. Dash, potato flakes, salt, pepper and 1 cup finely chopped ham or can of Hormel ham.
Simmer for 20 to 25 minutes, adding more water if needed.
Soup should be thick and creamy.
Add 1/8 teaspoon coriander while soup simmers. Sprinkle top with Parmesan cheese and garnish with parsley sprigs.
Boil water with can of broccoli soup.
Stir in chicken pieces. Add butter.
Let boil.
Add cooked rice.
To make it thicker, lessen butter and water.
Can pour over rice, if desired.
Makes a nice pot of soup.
acon grease to chicken and potato broth.
Crumble bacon and
In a large saucepan over medium heat, cook onion and celery in butter until soft (about 4 mins). Add potato, broccoli and broth. Bring to a simmer and cook for about 20 mins or until broccoli and potatoes are soft. Add watercress and stir, cooking for 2 minutes. Puree soup in batches in blender.
Return to saucepan and bring to a simmer. Stir in heavy cream and season to taste with salt and pepper. Spoon into serving bowls. Drizzle with additional heavy cream or thinned down sour cream. Garnish with halved, blanched broccoli florets.
Slightly pound cutlets.
Defrost broccoli; cook rice.
Place a layer of rice on cutlet.
Place 1 to 2 spears of broccoli on top of rice.
Roll cutlet closed and dip in seasoned bread crumbs. Close cutlet with toothpick.
Pour cream of broccoli soup over stuffed cutlets and bake at 375\u00b0 to 400\u00b0 for 20 to 25 minutes. Recipe serves 4 people.
minutes.
Add the potato, broccoli and stock and bring to
Combine first 6 ingredients in large Dutch Oven. Bring to a boil; cover, reduce heat, and simmer for 20 minutes.
Combine milk and flour, stirring until smooth. Add milk mixture and cheese to vegetable mixture in Dutch oven. Cook over medium heat, stirring constantly, until cheese melts and mixture thickens. If desired, garnish with dried red pepper.
For a touch of \"heat\" stir 1/4 teaspoon dried crushed red pepper into the soup just before serving.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
Prepare the cream of broccoli and Cheddar cheese soups as directed on the cans in a large saucepan.
When heated through, add the broccoli and the cheese.
When the cheese melts and the broccoli is at the tenderness you prefer, the soup is done.
Heat oil, melt butter.
Soften onion & garlic in the blend, 8-10 minute
Add parsley, potato, broccoli, and broth.
Bring to a boil, simmer 30 minute
Whisk milk and flour in separate bowl, set aside.
Smash 1/3-1/2 of the potatoes with potato masher.
Blend in milk mix, then add velveeta and melt.
Turn off burner, and allow soup to thicken, about 5 minutes.
Boil potatoes, onion, celery and bouillon in 4 cups water for 10 to 15 minutes or until potatoes are tender. Add cream of chicken soup and Velveeta. Heat, stirring often, until cheese is melted and soup is smooth. Add broccoli. Continue stirring occasionally until ready to serve.
In 5-quart Dutch oven, combine potato slices, contents of sauce mix envelope, water, milk and chicken broth; mix well. Bring mixture to a full boil.
Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Cut large pieces of broccoli and add to potato mixture.
Simmer 5 to 7 minutes or until broccoli is crisp-tender.
Gently stir in cheese until melted and well combined.
In a large, deep skillet over medium heat, mix together the cooked turkey meat, cream of chicken soup, cream of broccoli soup, milk, and carrots; season with black pepper. Bring the mixture to a simmer.
Preheat oven to 350 degrees F (175 degrees C).
Place biscuits 1 to 2 inches apart on an ungreased baking sheet. Bake in the preheated oven until biscuits are golden brown, 13 to 17 minutes.
To serve, split the biscuits horizontally, and place onto serving plates; ladle the turkey and sauce over the biscuits.
Pre boil broccoli and Potato and allow to cool. Broccoli takes around 20 minutes
emove 1 cup of the potato cubes with slotted spoon; set
Melt butter in saucepan and add onion; saute 5 minutes.
Add potatoes, water and bouillon cubes.
Cover and bring to boil; reduce heat and cook until potatoes are tender, about 15 minutes. Remove 1 cup potato cubes and set aside.
Pour contents into large bowl and beat with mixer until smooth.
Return to pot.
Mix in reserved potatoes and broccoli.
Over medium heat gradually add cheese, stirring until heated through and cheese melts.
Season and enjoy.
Serves 4.
Put the first 6 ingredients in a pan with water to cover. Cook until potatoes are done.
In a blender, mix the cashews, water and flour until smooth and creamy.
Add to potatoes.
Can add more mixture if you want soup thicker.
In a large stock pot, saute onions and garlic in olive oil.
Add potatoes and broth. Bring to a boil then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
Add chopped broccoli, sage, and hot sauce and cook a few minutes.
In a blender puree half of the soup and return to stock pot.
Season with salt and pepper.
In large pot, saut garlic and onion in oil for a few minutes. Add potatoes, broth, salt and pepper to the pot. Bring to a boil and simmer until potatoes are tender. While potatoes are cooking, prepare the broccoli. Wash and cut up, then steam or microwave until tender. When potatoes are tender, mash them up in the pot. Stir in the broccoli and half and half. Cook on low another 10 minutes. Leftovers will be very thick. You may wish to add more liquid.