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Cheesy Spinach, Broccoli and Potato Soup Schnucks Videos for Broccoli Spinach Potato Soup uks

Ingredients 1 tbsp. Schnucks olive oil 1 onion, diced 3 cloves garlic, crushed 5 cups broccoli florets 3 cups unsalted chicken broth 1 small russet potato, peeled and diced 1 cup Schnucks 2% milk 2 cups baby spinach 1 1/2 cups Schnucks shredded reduced-fat Cheddar cheese 1/4 cup chopped fresh Instructions To the bowl of a 5-6 quart slow cooker, add potatoes, onion, broccoli, garlic, salt, pepper and chicken broth. Cook onWhen the initial cook time is up, stir in baby spinach and continue cooking for an additional 30 minutes. Blend soup mixture in batches or use an immersion blender. Ingredients 3 cups cubed peeled potatoes 1 medium onion, chopped 2 garlic cloves, minced 2 cups reduced-sodium chicken broth 1 cup water Dash pepper 1/8 teaspoon salt 3 cups frozen broccoli florets 3



tablespoons all-purpose flour 1/3 cup fat-free milk 1/2 cup shredded reduced-fat sharp cheddar Ingredients 3 cups cubed peeled potatoes 1 medium onion, chopped 2 garlic cloves, minced 2 cups reduced-sodium chicken broth 1 cup water Dash pepper 1/8 teaspoon salt 3 cups frozen broccoli florets 3 tablespoons all-purpose flour 1/3 cup fat-free milk 1/2 cup shredded reduced-fat sharp cheddar Add broccoli stems and season with salt and pepper; increase heat to high and bring to a boil, whisking constantly. Add broccoli florets; reduce heat to low and simmer partially covered until broccoli is tender, about 8 minutes. Stir in spinach and cook 1 minute more; remove from heat. Working in batches, purée soup in a blender. Potato, Broccoli & Spinach Soup Serves: 3-4 Preparation: 15 minutes



Cooking: 30 minutes Ingredients 4 medium potatoes, peeled & diced 1 head broccoli, cut into florets 4 handfuls of baby spinach 1 onion, finely diced 2 cloves garlic, peeled & crushed 3 cups vegetable stock 1 cup parsley, chopped 1 tablespoon olive oil Ingredients ¼ cup olive oil 1 ½ cup diced leeks ( 2 large leeks)* 4 large cloves garlic, minced 2 large stalks of celery, diced 4 cups chopped broccoli 2 cups diced Yukon gold potatoes 6 cups vegetable broth 2 tbsp freshly squeezed lemon juice 2 tsp lemon zest 1 tbsp dijon mustard 1 - 1 ½ teaspoon 3 Method Steps. Olive oil spray. 1 brown onion, finely chopped. 2 garlic cloves, crushed. 1L (4 cups) Massel vegetable liquid stock. 400g potatoes, peeled, coarsely chopped. 450g broccoli, cut into florets. 75g baby spinach leaves. 1/2 Read More Here http://jadomasak.my.id/recipes/80-broccoli-spinach-potato-soup



cup fresh basil leaves. Instructions Heat oil in a medium pot over medium heat. Add onion and garlic to pot and cook until softened, 2-3 minutes. Stir in broccoli, chicken broth and potato. Bring to a boil then cover, reduce heat to low and simmer until potato is completely cooked, about 20 minutes. Remove from heat, stir in milk and allow to cool, about 10 minutes. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Stir in broccoli; return to a boil. In a small bowl, whisk flour and milk until smooth; stir into soup. Cook and stir 2 minutes or until thickened. Remove from heat; cool slightly. Process in batches in a blender until smooth. Return to pan; heat through. Potato, Broccoli & Spinach Soup Serves: 3-4 Preparation: 15 minutes Cooking: 30 minutes



Ingredients 4 medium potatoes, peeled & diced 1 head broccoli, cut into florets 4 handfuls of baby spinach 1 onion, finely diced 2 cloves garlic, peeled & crushed 3 cups vegetable stock 1 cup parsley, chopped 1 tablespoon olive oil


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