Potato Soup with Broccoli

By -

My sister-in-law, Jessica was so sweet and made me a small book of some of her favorite recipes. It was so thoughtful of her and I really appreciated it. Jon and I made it the other night and we enjoyed it. We especially liked how easy it was to make. It is also a very filling meal.

2 Tbsp. butter
2 large potatoes, peeled and diced
1 onion, chopped
1 can of cream soup (we used cream of potato, Jessica likes cream of celery)
2 soup cans of milk
4 cups broccoli florets
1 cup shredded cheddar
1 tsp. curry powder (we didn't have any of this so we skipped it)

In a soup pot, melt butter over medium heat. Add onion, cook 3-4 mins. Add potatoes, soup, broccoli and milk. Bring to a boil over high heat while stirring. Reduce heat to low, cover and simmer 20 mins. Or until veggies are tender. Remove from heat and stir in cheese. Serves 4.

I've also had that thought that I bet ham or bacon may taste good inside of it as well. I'm sure you could add several things actually. Anyway, hope you enjoy! Sorry I didn't think about taking a picture until after we ate it.

Comments

  1. Grandad and Grandma4/13/2009

    I noticed there are onions in this. Did Jon actually eat this?

    ReplyDelete
  2. Jon and Kristin4/22/2009

    Sadly, we had to cook it without the onions. haha But we are making headway because Jon decided roasts are good when made with onion soup mix. He also said he would let me put big chunks of onion in with a roast. One step at a time.

    ReplyDelete

Post a Comment

what do you think?

Popular posts from this blog

Vegetarian Lasagna - Moosewood

By -
Image
Lighter Lasagne, from Moosewood Restaurant Low-Fat Favorites This lasagne is so rich with vegetables, herbs, and wine that you'll never mis the extra cheese and fat that we're accustomed to finding in standard recipes. Serves 6-8, preparation time 40 minutes, baking time 60-70 minutes. 2 cups cubed zucchini 1 cup cubed bell peppers 1 cup chopped tomatoes 4 cups sliced mushrooms (about 12 ounces) 1/4 teaspoon salt 1/3 cup dry red wine 3 Tablespoons chopped fresh basil 10 ounces fresh spinach, rinsed 2 cups low-fat cottage cheese 1 cup grated low-fat mozzarella cheese 1/4 cup grated Parmesan cheese 1 recipe Tomato Wine sauce (page 350) or 3 1/2 cups prepared tomato sauce 1 pound uncooked lasagne noodles (see Note, page 216) Preheat the oven to 350 degrees. Combine the zucchini, peppers, tomatoes, mushrooms, salt, and wine in a saucepan, bring to a boil, cover, and then simmer on low heat for about 10 minutes, until all of the vegetables are tender and...
Read more

Lentil Vegetable Soup

By -
Image
Josh got me to try some lentil soup at Corner Bakery. I was nervous, because I have not liked lentils in the past, but in the past few years I have grown to love many things I hadn't previously. And I liked it! So I immediately went on the hunt for a "copy cat" recipe, and though I have no idea if this is in fact the same, all three of us enjoyed it!  Lentil Vegetable Soup 2/3 c green lentils 1/3 c orange lentils (you can really use whatever lentils you wants) 1 lg onion, roughly chopped 2-3 cloves garlic, chopped 1 lg tomato, chopped 1-2 carrots, diced 1/2 c mushrooms 1/2 bunch spinach or 2-3 big leaves of kale, chopped fine 1/4 c corn 2-4 c vegetable/chicken broth S&P to taste Combine and wash all lentils and set aside. In a pot, heat some olive oil and saute onions, carrots, and garlic till onions are translucent. Add the mushrooms, and some salt. Saute a few minutes until they get soft, then add the tomatoes. Cover and let t...
Read more

Easy Shepherd's Pie

By -
Image
1 lb. ground beef 2 cups hot mashed potatoes 1 cup KRAFT Shredded Cheddar Cheese 2 cloves garlic, minced 4 cups frozen mixed vegetables, thawed 1 cup beef gravy PREHEAT oven to 375ºF. Brown meat in large skillet. Meanwhile, mix potatoes, 1/2 cup of the shredded cheese and the garlic until well blended. DRAIN meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potatoes and remaining 1/2 cup shredded cheese. BAKE 20 min. or until heated through. Many of you know Jon and I are picky eaters. This is one recipe we came across in the Krafts Food magazine when we were searching for meals we'd both like. I have never had Shepherd's Pie before, but I liked it. I especially like that it is pretty quick and easy. It tastes good as leftovers too. We haven't mixed the cheese into the potatoes because we didn't really feel like it or added garlic just because we didn't have any, but I'm sure it'd still taste good.
Read more