Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

Crockpot Potato Broccoli Cheddar Soup

The end of November brought cold weather and rainy days. Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table. I’ve been stuck in a dinner rut the last few weeks making easy and quick meals. It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple.

I am craving comfort food right now. Hearty, creamy and cheesy is what I want. To make a comforting Winter meal that is still simple and quick, I brought out my slow cooker and this Broccoli and Potato Cheese Soup was born.

This soup pretty much is the definition of comfort food. It’s potatoes and onions slow-cooked in broth. Then we’re going to add the broccoli. Add in some cheddar cheese, stir it around and we have an extra creamy soup that is the perfect dish to serve on a cold night. With most soups, I always suggest adding some crusty bread, or a leftover Thanksgiving dinner roll so you can dip it in the soup.

Ingredients:

• 32 oz frozen broccoli (fresh doesn’t stand up well)
• 2 Idaho potatoes cut up
• 1 can of cream of chicken
• 1 can of cream of mushroom
• 1 small sliced yellow onion
• 2 cloves garlic minced (1.5 tsp)
• 1 (14 oz) can of chicken broth
• 1/4 stick butter
• 1 block Velveeta cheese
• 1 Tsp flour
• Salt and pepper to taste

Instructions

1. Mix together the flour in the chicken broth until combined.
2. Add the broth mixture and all of the other ingredients to the crockpot.
3. Place the lid on the crockpot and cook for 4-5 hours on high.
4. Stir well before serving.

Enjoy!!

SKINNY CHICKEN BROCCOLI CASSEROLE

 This Healthy Chicken Broccoli Casserole will earn you a standing ovation from your family.

Ingredients:

• 1 lb. Cooked chicken cut into bite sized pieces
• 20 oz. Frozen chopped broccoli cooked and drained
• 2 Cans of reduced fat cream of chicken soup
• ⅔ C. Evaporated milk
• ½ tsp. Garlic powder
• 1 C. Reduced fat shredded cheddar cheese
• ½ C. Bread crumbs
• 3 Tbsp. Parmesan cheese

Instructions:

1. Preheat the oven to 350 degrees.
2. Add the chicken and broccoli to a large mixing bowl.
3. Pour the soup and milk into the mixing bowl along with the garlic powder. Stir to combine well.
4. Layer the chicken and broccoli mixture into the bottom of a well-greased 9×13 baking dish.
5. Top with the shredded cheese.
6. In a bowl, combine the breadcrumbs and parmesan cheese.
7. Sprinkle the breadcrumb mixture over the casserole.
8. Bake for 30 minutes.
9. Let sit for 10 minutes before serving.

Enjoy!!

 Today we are making creamy broccoli cheddar soup made with fresh broccoli and grilled cheese. So let's get started. 

Panera Broccoli Cheese Soup

Broccoli cheese soup is the best comfort food! This cheesy is delicious, amazingly rich, and creamy, and has plenty of fresh broccoli (chopped into small pieces of course) sprinkled throughout.

This is truly the best broccoli cheese soup I have ever had! Better than the local soup shops and chain of restaurants (panera bread). And this recipe doesn't feature any odd, shelf-stable processed cheese like some of those popular versions.

Made with few ingredients, it's incredibly tasty, full of fresh, homemade flavor and easy to make.

It will likely quickly become one of your favorite soup recipes! In other words, it's a staple on your fall and winter dinner menu.

Bring cold weather and a jacket, we're ready! Well it might not be really that, but a warm and comforting soup makes it more bearable, right?

Ingredients

• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 1/2 lb fresh broccoli
• 1 cup carrot, julienned
• 1/4 teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper

Instructions

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

Enjoy!!

Living proof, breathtaking broccoli recipes do not must be boring…. Baked broccoli cheese balls are a delicious meat-loose meal or brilliant bite to serve at gatherings. Make it with clean or frozen broccoli, and watch even the pickiest of eaters make amusing of them!

Crispy on the outside with a Panko crumb coating and totally cheesy on the inside with 3 kinds of cheese. The little bits of fresh broccoli are totally coated in gooey, melted cheese.

I add 1/2 teaspoon red pepper flakes to give them some spice. You can reduce it to 1/4 teaspoon if you like.

You’ll need to go ahead and make the Broccoli Cheese Ball mix a little ahead of time and then shape them into balls. You want to refrigerate them at this point for at least 30 minutes so they hold their shape better.

BROCCOLI CHEESE BALLS

Broccoli Cheese Balls are crispy on the outside with 3 kinds of gooey melted cheese and fresh broccoli on the inside. Make a great appetizer!

INGREDIENTS

• 1 1/2 heaping cups fresh broccoli florets
• 1 cup shredded Colby cheese
• 1 cup shredded cheddar cheese
• 4 ounces Velveeta, cut into small chunks
• 1/2 teaspoon crushed red pepper flakes
• 2 1/4 cups Panko crumbs, divided
• 1 egg, lightly beaten
• 1/2 cup all-purpose flour
• 2 eggs, lightly beaten
• Vegetable or Canola oil

INSTRUCTIONS

1. Steam broccoli until slightly softened. Let cool.
2. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
3. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
4. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
5. Place balls on a plate and refrigerate for at least 30 minutes.
6. Place flour in a bowl.
7. Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
8. Place remaining 2 cups Panko crumbs in a third bowl.
9. Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
10. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
11. Fry about 4 balls at a time cooking until golden brown on all sides.
12. Drain on a paper towel-lined plate.

ENJOY!!

Broccoli Cheese Balls

Broccoli Cheese Balls

Simple and easy ! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:

I love those recipes that we all grew up with, they are just too good to miss out on.

 

INGREDIENTS

• 1 1/2 heaping cups fresh broccoli florets

• 1 cup shredded Colby cheese

• 1 cup shredded cheddar cheese

• 4 ounces Velveeta, cut into small chunks

• 1/2 teaspoon crushed red pepper flakes

• 2 1/4 cups Panko crumbs, divided

• 1 egg, lightly beaten

• 1/2 cup all-purpose flour

• 2 eggs, lightly beaten

• Vegetable or Canola oil

INSTRUCTIONS

1. Steam broccoli until slightly softened. Let cool.
2. Finely chop broccoli. You want the pieces to be 1/4-inch or less. Place in a large bowl.
3. Add cheese, red pepper flakes, 1/4 cup Panko crumbs, and 1 egg to bowl with broccoli. Stir well.
4. Use your hands to shape mixture into balls using about a rounded tablespoon for each ball. You should get 12-14.
5. Place balls on a plate and refrigerate for at least 30 minutes.
6. Place flour in a bowl.
7. Place the 2 lightly beaten eggs in a second bowl and mix in 1 tablespoon water.
8. Place remaining 2 cups Panko crumbs in a third bowl.
9. Pour about 2 inches of oil in a Dutch oven or heavy pot. Heat oil to 375 degrees. For best results use a thermometer.
10. Remove broccoli balls from refrigerator, coat in flour, dip in egg mixture, and then coat in Panko crumbs.
11. Fry about 4 balls at a time cooking until golden brown on all sides.
12. Drain on a paper towel-lined plate

Enjoy!!

Loaded Broccoli Potato Soup

LOADED BROCCOLI, CHEESE, & POTATO SOUP!!

This Potato Soup is so full of flavor and so thick & delicious it seems more like a chowder than a wonderful soup!!!

This was fantastic! Soup is my love language in the colder months, and I love a creamy soup but hate how gritty a roux can be sometimes.

This one was not! Also surprised by the flavor…thought for sure I would need more salt, but this was spot on.

This thick and creamy soup is full of delicious vegetables including broccoli, potatoes, and carrots, plus lots of cheese and delicious seasonings.

Loaded Broccoli Potato Cheese Soup Is The Ultimate Cheesy Broccoli Soup Recipe.

I made this on the weekend. Delicious! Instead of onion powder and garlic pepper, I sauteed minced onion and garlic into the butter before adding the flour.

I also lightly mashed the veggies and broth with a potato masher before adding the cheese sauce and added some hot chili sauce at the end to give it a bit of a kick.

Very simple to make and very tasty. Will definitely make it again.

Serves: 8-10

Ingredients:

• 2 - 14.5 oz. cans chicken broth
• 2-3 large carrots, peeled and diced
• 4 medium potatoes, peeled and cubed into small pieces
• 1 tsp. onion powder
• 2 small heads of broccoli (washed and diced small)
• 3 Tbsp. butter
• ⅓ cup flour
• 3½ - 4 cups milk
• 4 cups shredded cheddar cheese
• 1 tsp. salt
• ½ tsp. garlic pepper
• 6 slices bacon, cooked and chopped

Directions:

1. In a large pot combine chicken broth, carrots potatoes, and onion powder.
2. Bring to a boil, cover, and simmer for about 10 minutes.
3. Add broccoli, cover, and simmer for an additional 10 minutes.
4. While simmering, melt butter in a large saucepan.
5. Whisk in the flour and cook for another minute (or until golden brown).
6. Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
7. Add cheese and stir until it is all melted.
8. Add salt and garlic pepper.
9. Pour cheese sauce into the large pot and stir until well combined.
10. Add more milk for a thinner consistency if you like a thinner soup and add any additional salt and pepper needed.

Enjoy!!

Fresh Broccoli Salad

Fresh Broccoli Salad

Let's start over with my favorite broccoli salad recipe !

This is the best broccoli salad I have ever had. why? It's crunchy and fresh, which is exactly what I want my broccoli salad to be.

Broccoli salad ingredients

It's also seriously addictive, thanks to the sweet and salty combination of freshly roasted sunflower seeds, dried cranberries, and cheddar cheese.

I borrowed the honey mustard sauce from Brussels sprouts slaw, and it plays the best of raw broccoli features. Who needs mayonnaise when you have a creamy honey-mustard sauce?

Best healthy broccoli salad

Standard ground broccoli salads include mayonnaise, sugar, and bacon, and you won't find any here.

I have included regular cheddar cheese because my assistant Mara absolutely love it that way. Cheddar offers some creamy salad cream, making it a perfect transition food from rich holiday meals to healthy options.

However, if you're craving a lighter salad, you'll also enjoy the recipe without cheese.

If you haven't tried it before, I will say if you like broccoli give it a try. But there are many other ingredients that really add to the flavor (and calories) of this salad ... like cheese, dried cranberries, and mayonnaise. You can lighten it a little with low-calorie mayonnaise, or substitute half of the mayonnaise for Greek yogurt. I like it to be very healthy, considering how much broccoli you get

Ingredients :

° 1 head of broccoli, washed and chopped into bite-sized chunks

° 6 to 8 slices of cooked and crumbly bacon, or 12 cup of real prepackaged bacon chunks

° 8 ounces cheddar cheese, cut into very small pieces

° A cup of finely chopped red onions

° A quarter cup of dried raisins or cranberries

° Half a cup of cherry tomatoes is optional

° 1 cup mayonnaise

° 2 tablespoons white vinegar

° Half a cup of sugar

° Pinch of salt and pepper

Instructions :

1. Once you've chopped broccoli, cheese, onions, and bacon (if you're using store-bought bacon chunks, this step is done for you) into bite-sized pieces, mix them all with raisins or cranberries in a large bowl.
2. In a small bowl, mix together mayonnaise, sugar, and vinegar until well combined. If using tomatoes, add them to the marinade mixture.
3. Pour the sauce over the vegetable and cheese mixture and stir together.

Enjoy !

Rice, Broccoli, & Cheese Casserole

 

This Broccoli Rice Casserole recipe is made from scratch with no condensed soup! Fresh broccoli cooked until tender crisp and fluffy rice come together in a creamy cheesy homemade sauce to create a family favorite side dish!

This cheesy broccoli rice casserole is great served alongside our Crispy Baked Chicken with a tossed salad for the perfect easy meal!

If you’re looking for a side dish your whole family is going to love, this broccoli rice casserole is the answer! I’ve combined my favorite velvety cheese sauce with a combination of broccoli & rice and baked it until bubbly. The result is a side (or a quick meatless meal that my whole family loves)!

How Do You Make Broccoli Rice Casserole

Don’t let the homemade sauce scare you away from giving this recipe a try, this from scratch cheese sauce tastes amazing (much better than just adding in a can of soup)!

1. The sauce for this recipe starts with a roux (which is just butter and flour cooked and milk added). Let the butter and flour cook for a few minutes before adding milk for the best flavor.
2. Slowly stir in milk a bit at a time while whisking and cook until thick and bubbly. Add cheeses and stir until melted and creamy.
3. Toss cheese sauce with broccoli and rice and bake in a casserole dish.

Ingredients

• 6 cups fresh broccoli cut into bite sized pieces
• 2 cups cooked white rice
• SAUCE
• 3 tablespoons butter
• 3/4 cup onion diced (about 1 small)
• 3 tablespoons flour
• 2 cups milk
• 1/4 teaspoon each garlic & black pepper
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon paprika
• salt to taste
• 3 tablespoons cream cheese
• 2 cups shredded cheddar cheese divided

Instructions

1. Preheat oven to 350 degrees F.
2. Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes.
3. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/2 cups cheddar cheese. Stir until melted.
4. Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven.
5. Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.