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

Galette des Rois

By -
Image
January 6 is the Epiphany, a day to celebrate when the 3 kings visited Baby Jesus.  I think it is a Catholic holiday.  I learned about it while in France and love the tradition of making a galette des rois/Kings Cake.   The tradition goes you make the cake with a hidden bean inside.  The youngest person at the table sits under the table.  As a slice of cake is plated, the youngster names who gets that slice.  (make sure you slice the cake so you have only as many slices as you do people eating the cake)  Whoever finds the hidden bean is the King or Queen for the evening and wears a crown.  This year, I think I improved my recipe, with more almond filling than I normally add.  I thought it was going to end up messy but instead it made it yummier.  I had some extra filling and decided to make a mini kings cake with the extra puff pastry.  I added some fresh raspberries which tasted quite yummy all warm in the cake.  Though I think I prefer it without the berries.  Try it out, it is reall
Read more