Potato Broccoli Soup (quick recipe)

Potato broccoli soup is a classic cold-weather soup that has a creamy texture from the potatoes without tons of added cream!

We love a great broccoli soup and of course, a creamy potato soup is the ultimate comfort food. Together broccoli and potatoes make an amazing meal.

bowls of Potato Broccoli Soup with a spoon inside

Why We Love this Soup

  • It uses simple ingredients that I usually have on hand.
  • Most are inexpensive pantry ingredients meaning it’s a great way to feed a crowd on a budget.
  • Potatoes add to the creamy texture without adding a lot of extra fat.
  • This is a meatless main but great with added leftovers like shrimp or chicken.
  • It keeps for about 5 days in the fridge and reheats well for lunches.

Top it with homemade croutons or serve with garlic bread for dipping. Yes, please!

ingredients to make Potato Broccoli Soup

Ingredients and Variations

BROCCOLI Broccoli (and onions & celery) are cooked in a chicken broth base. If time is short, frozen broccoli works just as well!

POTATOES We love russet or baking potatoes in this recipe because they’re nice and starchy. Be sure to peel them first. Waxy thin skinned potatoes (like Yukon gold) will work and you can skip peeling.

CREAM Since the potatoes are blended, you only need a little bit of cream to make this rich soup! Non-dairy creams/milks work well too.

top view of ingredients in the pot to make Potato Broccoli Soup before adding broccoli and blending

How to Make Potato Broccoli Soup

  1. Sauté onion & celery in butter, add potatoes & broth. Cover & simmer, add broccoli, cover & cook again.
  2. Remove 1 cup of broccoli & potatoes; set aside.

process of blending potato and broccoli together in the pot

  1. Using an immersion blender, blend remaining soup in the pot until smooth.
  2. Return everything to pot, stir in both cheeses until melted.

adding final ingredients to pot to make Potato Broccoli Soup

PRO TIP: If an immersion blender (hand blender) is unavailable, pour the soup into a countertop blender instead. Be sure you don’t seal the lid and allow the steam to escape.

Crock Pot:

  1. Sauté onion & celery in butter in a pan until softened, about 3 to 4 minutes.
  2. Add all ingredients to Crock Pot, stir, & cover. Cook on high for 3 hours or on low for 5 or until potatoes are tender.
  3. Stir in cheeses & cover. Cook another 30 minutes or until cheeses are melted & soup is creamy.
  4. Garnish with extra cheese before serving.

Instant Pot:

  1. Set instant pot to sauté, cook onion & celery in butter until softened, about 3 to 4 minutes.
  2. Add remaining ingredients except cheeses, cover, & set on high for 6 minutes. Allow a natural release of steam.
  3. Stir in both the cheeses until melted & the soup is creamy.
  4. Garnish with extra cheese before serving.

Leftovers

  • Keep soup in a covered container in the refrigerator for about 5 days or freeze soup in zippered bags with the date labeled on the outside.
  • Lay them flat in the freezer and when they are frozen, store them upright to save freezer space.
  • Potato broccoli soup will keep in the freezer up to 6 months.

pot full of Potato Broccoli Soup with a laddle taking a scoop

More Creamy Soups

Did your family love this Potato Broccoli Soup? Be sure to leave a rating and a comment below! 

close up of bowl of Potato Broccoli Soup with a spoon

Potato Broccoli Soup

This filling & flavorful Potato Broccoli Soup is the perfect meatless meal for lunch or dinner!
Course Appetizer, Dinner, Lunch, Side Dish, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings 4 servings
Calories 306
Author Holly Nilsson

Ingredients

  • 1 tablespoon butter
  • 1 small onion diced
  • 1 rib celery diced
  • 16 ounces baking potatoes peeled and diced, about 2 medium potatoes
  • 3 cups chicken broth
  • 3 cups broccoli florets
  • salt & pepper to taste
  • ½ cup heavy cream
  • cup sharp cheddar cheese shredded
  • 2 tablespoons parmesan cheese fresh

Instructions

  • Melt butter in a saucepan over medium heat. Add onion & celery. Cook until softened, 3-4 minutes.
  • Add potatoes and chicken broth. Cover and simmer 8 minutes.
  • Add broccoli and cook until softened, about 5-6 minutes.
  • Remove 1 cup of broccoli and potatoes and slightly chop. Set aside.
  • Using a hand blender, blend remaining soup in the pot until smooth. Simmer 1 minute. Stir in reserved broccoli, potatoes, and cheeses.
  • Garnish with additional cheese if desired.

Nutrition

Serving: 1.25cup | Calories: 306 | Carbohydrates: 29g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 817mg | Potassium: 916mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1114IU | Vitamin C: 81mg | Calcium: 183mg | Iron: 2mg
Potato Broccoli Soup in a white bowl with a spoon and writing
pot of Potato Broccoli Soup with a title
Potato Broccoli Soup in a bowl with a spoon and title
Potato Broccoli Soup in the pot and plated with a title

Originally posted at Spend with Pennies

Sweet and Spicy Chicken Soup

Overhead view of chicken soup in a white bowl with green onions

Soups are a great addition to your brunch lineup. While traditional brunch fare like breakfast casseroles, quiches, pancakes and waffles are always popular, don’t forget the power of soup or stew when it comes to feeding your brunch guests (or yourself) something comforting and delicious. Along those lines, today we have a delicious and unique…

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The post Sweet and Spicy Chicken Soup appeared first on Heavenly Home Cooking.

Originally posted at Heavenly Home Cooking

Kale Caesar Salad (with shortcut dressing)

This delicious Kale Caesar Salad is rich and delicious with a shortcut dressing so good, you’ll almost want to drink it!

Everyone loves a great caesar salad topped with bacon and croutons and we love a fresh kale salad too. Combining the two makes for the most perfect meal or side dish!

close up of Kale Caesar Salad in a bowl

 

Panera Power Kale Caesar Salad and the Sweetgreen Kale Caesar are menu favorites but they can’t compare to this fantastic homemade version!

A Hearty Salad

Kale is a superfood packed full of flavor and nutrition, it only makes sense that it would be a good stand-in for the more traditional romaine lettuce.

One thing I love about using kale in salads in place of lettuce is that leftover salad (even with dressing) will last a couple of days in the fridge! Just leave the croutons aside if you’re making this ahead of time.

TIP: Leave out the croutons for a low carb version!

ingredients to make dressing for Kale Caesar Salad

What’s in a Kale Caesar Salad?

VEGGIES Kale, of course, but feel free to add in some romaine or spinach as well.

TOPPING/FILLING Bacon, croutons, and Parmesan are favorite topping ingredients for this crisp and crunchy salad.

DRESSING The real star here is the creamy Caesar dressing! While my traditional caesar salad recipe has a from scratch dressing, this one starts with mayonnaise as a base. The result is a creamy and delicious dressing in no time at all!

Make it a Meal: Grilled chicken or shrimp are the perfect toppers to convert this from side to an full meal. Serve it with garlic bread.

adding dressing to kale to make Kale Caesar Salad

While chicken can be added to make a chicken caesar salad, the addition of pasta makes for a great caesar pasta salad too!

Tips & Tricks

  • After rinsing and patting dry the kale leaves, gently “massage” each piece between your hands until the leaves are somewhat softened and a darker green.
  • Be sure to cut the spine out of each leaf before tearing it into bite-sized pieces. Tender kale is the result, but it still has all the healthy benefits!
  • Kale Caesar dressing will keep in the refrigerator for about 3-4 days.

Our Fave Salads

Did you love this Kale Caesar Salad? Be sure to leave a comment and a rating below! 

Kale Caesar Salad with croutons and lemons on a plate

Kale Caesar Salad

Creamy Caesar dressing with crisp kale, croutons, bacon, and parmesan!
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 583
Author Holly Nilsson

Ingredients

  • 1 bunch kale washed, dried, and torn into bite-sized pieces
  • 1 cup croutons store-bought or homemade
  • 4 slices bacon cooked and crumbled
  • cup parmesan cheese shredded

Dressing

  • 1 cup mayonnaise
  • ¼ cup parmesan shredded
  • 1 clove garlic
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon dijon mustard
  • 1 teaspoon anchovy paste* see note
  • fresh black pepper

Instructions

  • Combine all dressing ingredients until smooth.
  • Wash kale and dry well. Gently “massage” the kale with your hands until the leaves are somewhat softened and a darker green. While this is optional, it makes for a more tender leaf.
  • In a large salad bowl, combine kale and croutons. Top with dressing as desired and toss to combine.
  • Sprinkle with ⅓ cup parmesan cheese and bacon bits.

Notes

You may not need all of the dressing in this recipe, leftovers will last about 3 days in the fridge in an airtight container.

Be sure to cut the spine out of each leaf before tearing it into bite-sized pieces.

Anchovy adds a salty and briny flavor to the dressing and adding a small amount really boosts the flavor of this dressing. If you literally can’t tolerate anchovy, skip them and add finely minced or chopped capers instead.

Nutrition

Calories: 583 | Carbohydrates: 11g | Protein: 11g | Fat: 55g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 863mg | Potassium: 281mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3410IU | Vitamin C: 41mg | Calcium: 240mg | Iron: 1mg
close up of Kale Caesar Salad on a plate with lemons and writing
adding dressing to kale to make Kale Caesar Salad with writing
close up of Kale Caesar Salad with a title
adding dressing to Kale Caesar Salad with finished dish and a title

Originally posted at Spend with Pennies

Zuppa Toscana – An Olive Garden Copycat Recipe!

Zuppa Toscana is SO MUCH BETTER made at home!

A rich creamy broth, Italian sausage, crispy bacon, and tender potatoes; all of the best flavors for a cozy comforting soup recipe.

Zuppa Toscana in two bowls with bread on the side

What is Zuppa Toscana Soup?

Zuppa Toscana, or “Tuscan Soup” is a  delicious creamy soup and this copy cat Olive Garden Zuppa Toscana is even better than the restaurant version!

MEAT Bacon adds a smoky salty flavor while Italian sausage is hearty and seasoned (not to mention a generous dose of garlic).

POTATOES Help thicken the sauce slightly and add some starch. If you’re low carbing, swap them out for cauliflower!

KALE (or not!) Kale is great in this soup but needs a bit of time to cook. Other greens can be substituted. If using spinach, add it right at the end as it needs just a couple of minutes to wilt.

 

Zuppa Toscana ingredients on a marble board

Variations

One of the best things about soup is the fact that you can add almost anything to it! Add leftover chicken in addition to the sausage.

Skip the potatoes and stir in cannellini beans, cooked orzo, or your favorite pasta!

Time Saving Tips

  • I found frozen chopped onion in the freezer section of our local grocery store, it’s great for quick prep!
  • Check your grocery store for pre-washed kale/spinach or even diced potatoes.
  • Real bacon bits (or pre-cooked bacon) saves the step of cooking bacon. If you use bacon bits, crisp them in the microwave a few minutes before adding to the soup.

ingredients for Zuppa Toscana in a pot with broth being poured in

How to Make Zuppa Toscana Soup

  1. Brown sausage and onion, drain and set aside. Cook the bacon until crispy.
  2. Place all ingredients in a soup pot (except bacon & cream) into a large pot. Simmer per recipe below.
  3. Stir in heavy cream and garnish with crumbled bacon.

PRO TIP: For an even thicker soup, make a slurry by whisking a small amount of corn starch in cold water (1:1 ratio) and then add to the soup until desired consistency is reached.

Storing and Freezing Leftovers

  • Zuppa Toscana will keep in the refrigerator for about 4 days and is easily reheated on the stovetop or in the microwave. Garnish with grated parmesan cheese and it’s just like new again!
  • Diary doesn’t always freeze well so if you’d like to freeze this soup, scoop some out before adding the cream. Once thawed, stir in the cream after heating.

More Creamy Soups You’ll Love

Did your family love this Zuppa Toscana Soup? Be sure to leave a comment and a rating below! 

Zuppa Toscana in two bowls with bread on the side

Zuppa Toscana

Zuppa Toscana is an easy Italian soup filled with sausage, potatoes, and greens, with a rich, creamy broth.
Course Appetizer, Dinner, Entree, Lunch, Main Course, Side Dish, Soup
Cuisine American, Italian
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6 servings
Calories 520
Author Holly Nilsson

Ingredients

  • 1 pound Italian sausage
  • 1 large onion diced
  • 6 slices bacon diced
  • 4 cups potatoes peeled and cut into ½” cubes
  • 1 ½ cups kale chopped, or fresh spinach
  • 3 cloves garlic minced
  • 5 cups chicken broth low sodium
  • ½ teaspoon crushed red peppers (optional)
  • 1 cup heavy cream
  • pepper to taste

Instructions

  • In a large pot, cook sausage and onion until no pink remains. Drain and set aside.
  • Cook bacon over medium heat until crisp. Drain on a paper towel and drain fat from the pan.
  • Add in potatoes, kale, garlic, chicken broth, crushed peppers (if using), and sausage. Bring to a boil.
  • Reduce heat and simmer uncovered 12-14 minutes or until potatoes are softened.
  • Stir in heavy cream and pepper and let simmer 1 minute.
  • Garnish with bacon.

Notes

If using spinach, add in the last 2 minutes of cooking.

If you’d like a thicker soup, combine 2 tablespoons cornstarch with 2 tablespoons water. Drizzle into the boiling soup while stirring until soup reaches desired consistency. You may not need all of the cornstarch mixture.

Nutrition

Serving: 1.25cup | Calories: 520 | Carbohydrates: 7g | Protein: 16g | Fat: 48g | Saturated Fat: 21g | Cholesterol: 126mg | Sodium: 1438mg | Potassium: 546mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2256IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 2mg
Zuppa Toscana ingredients and Zuppa Toscana in a pot with a ladle and writing
Zuppa Toscana in a pot with a ladle and writing
Zuppa Toscana in two white bowls with a title
Zuppa Toscana in white bowls with text

Originally posted at Spend with Pennies

Roasted Veggie & Grain Salad with Feta

Harvest farro salad is colorful and full of flavor. This beautiful salad can be served warm or chilled and can be a side or a meal.

It’s loaded with healthy winter veggies (like roasted butternut squash and Brussels sprouts), some farro (of course), and a punch of flavor from feta and pomegranate!

Harvest Farro Salad with a spoon

Farro Facts

So what the heck is farro anyhow? It is a whole grain that is shaped like barley and has a chewy, slightly nutty taste. It’s considered an “ancient grain”.

If you don’t have farro for this recipe you can use another grain like quinoa, barley, or even brown rice.

Where to Buy Farro

To find farro in the grocery store, look where the rice or grains are. If you don’t find it there, check the health food or organic foods area (or try one of the substitutions below).

You can also buy farro on Amazon or other online stores.

ingredients to make a Harvest Farro Salad

Ingredients

VEGGIES We added roasted veggies like butternut squash, brussels sprouts, and red onions. And don’t forget the arugula for its unique peppery taste that gives hearty salads like this one some kick! If you happen to have leftover roasted veggies or sweet potatoes, use those instead.

DRESSING I use a super easy homemade dressing but you can use your fave vinaigrette. Balsamic is a great choice!

FLAVOR BOOSTERS

        • Feta cheese gives the salad a bright, tangy flavor. Soft goat cheese would taste great in a salad like this, as well.
        • Pecans and pomegranate arils are added for a shot of color & crunch.

process of adding vegetables and to make a Harvest Farro Salad

Variations

Feel free to switch out the pomegranate arils for cranberries, or the arugula for kale. Try adding carrots, garbanzo beans, tomatoes, beets, or even roasted asparagus spears. Green peas, corn, and artichoke hearts are all nice additions, too!

PRO TIP: To make an entrée salad, add some cooked leftover grilled chicken or roasted chicken thighs!

How to Make Harvest Farro Salad

  1. Roast veggies per recipe below.
  2. Meanwhile, simmer farro.
  3. Combine dressing ingredients and shake until combined.
  4. Toss it all together with the dressing.

process of adding final ingredients to make Harvest Farro Salad

Make It a Meal

Farro salad is jam packed with flavor and nutrients and can easily be served as a meatless meal. If you’re looking to add protein, leftover turkey or shredded chicken are great options.

Serve it warmed or chilled with homemade french bread, or add some Parmesan garlic and herb croutons.

Fresh & Flavorful Salads

Did your family love this Harvest Farro Salad? Be sure to leave a rating and a comment below! 

close up of plated Harvest Farro Salad with a spoon

Harvest Farro Salad

Crisp & colorful with a balsamic dressing, this Harvest Farro Salad is sure to be the star of any dinner plate!
Course Lunch, Salad, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 454
Author Holly Nilsson

Ingredients

  • ¾ cup farro uncooked
  • ½ cup pomegranate arils
  • cup pecans toasted
  • cup feta cheese crumbled
  • 1 ½ cups arugula packed
  • ½ cup balsamic dressing or homemade dressing below

Roasted Vegetables

  • ½ red onion thinly sliced
  • 1 ½ cups butternut squash ½” diced
  • 1 ½ cups Brussels sprouts washed and halved
  • 2 tablespoons olive oil divided
  • salt & pepper to taste

Instructions

  • Preheat oven to 425°F.
  • Toss onion, butternut squash, and brussels sprouts with 1 tablespoon olive oil, salt & pepper to taste. Place on a baking sheet and roast 15 minutes. Stir and roast an additional 10-15 minutes or until tender. Set aside to cool.
  • While vegetables are roasting, place farro in a pot with 3 cups of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender about 14-16 minutes. Drain well, rinse under cool water and cool slightly.
  • If using homemade dressing below, combine all dressing ingredients in a small jar and shake well.
  • In a large bowl, combine cooled farro, butternut squash mixture, pomegranate, half of the pecans, and half of the feta cheese. Toss with ⅓ cup of dressing. Stir in arugula.
  • Top with remaining pecans and feta before serving.

Notes

Homemade Dressing

  • 1/3 cup vegetable oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoons maple syrup
  • 1 1/2 teaspoons lemon juice
  • 1/4 teaspoon garlic powder
  • salt & pepper to taste

Farro can be substituted for cooked quinoa, barley, or even brown rice.

Find farro in the grocery store where the rice or grains are.

Nutrition

Calories: 454 | Carbohydrates: 47g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 422mg | Potassium: 548mg | Fiber: 10g | Sugar: 8g | Vitamin A: 6060IU | Vitamin C: 43mg | Calcium: 135mg | Iron: 2mg
Harvest Farro Salad on a plate with a spoon with writing
plated Harvest Farro Salad with a title
close up of Harvest Farro Salad with a title
Harvest Farro Salad and cut up vegetables with a title

Originally posted at Spend with Pennies