How do you make cream of potato soup and cream of brocoli soup? Help me?

Milk, butter, a little bit of flour... (potatoes, and brocoli)





Use the butter and flour to make a ruox, stir in warm pot.


Add a bit of warm milk while stirring rue to avoid clumps.


Gradually add more milk as the ruox mix becomes warmer and thicker.





Using soft cooked potatoes will make a Potato soup, but you can cheat by using dry can mash mix.





If brocoli add it last, because it cooks right away.





I am a former Submarine Cook with 5 years of experience.





Good luck.How do you make cream of potato soup and cream of brocoli soup? Help me?
check http://www.allreceipes.com.How do you make cream of potato soup and cream of brocoli soup? Help me?
Half and Half or creamer, then add potatoes or broccoli. Campbell's also makes cream of broccoli, but they don't really put any broccoli in it, so I would add some.
For cream of potato soup, start by boiling the potatoes until they are somewhat mushy. Do not drain the potatoes.





Make a roux by melting about half a stick of butter in a different saucepan. Add enough flour to just make a paste. Cook the roux for about 3-4 minutes on med low heat.





Add your potatoes and potato water to the roux and bring to a boil. Add just enough cream to make it ';creamy';. Add salt and pepper to taste.





You can make cream of brocc the same way. Just boil the brocc instead of the potatoes. Then puree it before adding it to the roux.





If you want to make cheesy brocc or cheesy potato, simply add shreeded american cheese to the finished soup.
Place broccolli in pot with cold water and boil untill tender.


Drain and place in food-processor with 250 ml cream, salt and pepper and 100 ml vegetable stock . Blitz untill smooth and serve.
Here's a Cream of Broccoli recipe that is really good -





2 lb. broccoli (can use hard ends of broccoli to be frugal)


2 tbsp. butter


1/2 c. yellow onions, chopped


1/4 c. chopped green pepper


2 tbsp. flour


6 c. chicken soup stock


1 bay leaf


Parsley


1 tsp. ground thyme


6 black peppercorns


Pinch nutmeg


3 egg yolks, whipped %26amp; blended with 1 c. milk or cream





Chop up the broccoli, saving some of the small buds and flowers for later use. Saute in the butter along with the onions and green pepper. Sprinkle with the flour and stir. Add to the soup stock, along with the bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes and puree mixture in blender or sieve. Add the nutmeg. Strain the soup from the pulp and return to pan. Add the egg yolk and milk or cream mixture and pour into hot soup. Serve with some of the reserved broccoli buds floating in the bowl.