Wednesday, December 18, 2013

Cheesy broccoli potato soup with Green Giant

  • Pin It

When I have a party, I love to hand people little cups of hot, creamy soup as they walk in the door. It gives them something warm to hold onto, gets their appetites going without filling them up, and puts a little something in their bellies to cushion the wine and cocktails to come.

When Green Giant asked me to create a recipe using Green Giant frozen vegetables for our Google Plus Hangout on easy holiday entertaining, I knew this Cheesy Broccoli Potato Soup was the perfect thing.

I always keep frozen vegetables on hand - they're great for last-minute soups, hot dips, or side dishes should unexpected visitors show up for dinner. (And yes, that does happen fairly often in our house.)

I made this Cheesy Broccoli Potato Soup with Green Giant Broccoli & Cheese Sauce Steamers, but you could also use their Cauliflower & Cheese Sauce Steamers, or plain frozen broccoli or cauliflower. You can serve it in small glasses or coffee cups at a party, or just put it in bowls as a first course for a dinner party.

For more easy holiday entertaining tips from Green Giant (and me!), watch our video Hangout.

print recipe

Cheesy broccoli potato soup
A simple, creamy vegetable soup that's perfect for holiday entertaining. Frozen Green Giant Broccoli & Cheese Sauce makes this soup a snap to prepare.
  • 1 teaspoon olive oil
  • 1/2 cup yellow onion, chopped
  • 1 clove fresh garlic, minced
  • 1 12-ounce bag Green Giant Broccoli & Cheese Sauce Steamers
  • 1 quart chicken stock
  • 1 small potato, diced (about 1/2 cup - peel if desired, but it's not necessary)
  • salt and freshly ground pepper to taste
  • For garnish: shredded cheese, crushed tortilla chips, crumbled crackers, popcorn, or plain yogurt
In a medium-sized saucepan, heat the olive oil over medium-high heat. Add the onion and saute about 2 minutes, until the onion is starting to soften. Add the garlic and saute another 30 seconds.Add the frozen broccoli (with cheese sauce), chicken stock, and potato to the pot. Bring to a boil, turn down the heat, and simmer uncovered about 20 minutes, or until the potato is very tender. Use a handheld stick blender to puree the soup in the pot (or transfer the soup carefully to a countertop blender). Serve hot garnished with the shredded cheese, tortilla chips, crackers, popcorn, or yogurt.
Prep time: Cook time: Total time: Yield: 6 servings as a first course, or 12 "shooters"

1 comment:

Post a Comment