Wednesday, July 20, 2016

Potato Broccoli Cheese Soup

I know, it's the middle of July, what am I doing making SOUP!? But man, it sounded soooo good and, well, I do what I want!


32 ounces of chicken broth
4 medium potatoes cubed (or you can cheat and use the canned chopped ones like I did ~ 3 cans)
2 large carrots, peeled and diced
1 tsp onion powder
1 head of broccoli (washed and diced small)
3 tbs butter
1/3 c. flour
3.5 cups milk
4 cups of shredded cheddar cheese
1 tsp salt
1 tsp pepper
a few slices of cooked and chopped bacon, some chives, and sour cream if you're feeling frisky

What to do:
In a large pot dump your chicken broth, carrots, potatoes and onion powder. Bring it to a boil, cover, and simmer for 10 minutes. Add broccoli. Cover and simmer for 10 more minutes. Meanwhile, melt butter in a sauce pan, whisk in flour, and cook until golden brown. Whisk in milk and cook for 5 more minutes; the sauce will thicken a bit. Add cheese and stir until melted. Add salt and pepper to taste. Pour the cheese sauce into your large pot and stir until combined. Top it with bacon and chives.


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