NOTES
- This soup comes together really fast - in about 30 minutes so no need to prep anything ahead of time unless you what to pre-cut the broccoli and onion and pre-shred the cheese. Keep in mind that the pre-shredded cheese does not melt as nicely as the blocks of cheese do.
- Modified from Smitten Kitchen
- 1/4 c. all-purpose flour
- 2 14.5 oz cans chicken broth, divided
- 3 c. peeled, cubed potatoes (about 1.25 lbs)
- 1 medium onion, chopped fine
- 3 c. broccoli florets, chopped
- 1 1/4 c. milk (2 % or whole will result in a creamier soup)
- 8 oz sharp cheddar cheese, shredded + extra for topping
- Salt and pepper to taste
- Chopped green onions for topping (optional)
1. Whisk together the flour and 1/3 c. chicken broth until smooth.
2. Combine remaining chicken broth, potatoes, broccoli and onion in a large soup pot. Bring to a boil; cover and reduce heat. Simmer for 8 minutes or until potatoes are tender.
3. Gradually stir in flour mixture. Cook, stirring often, for 5 minutes.
4. Stir in milk and 8 oz freshly grated cheese, Cook mixture over medium-low heat, stirring constantly, until cheese melts. Add salt & pepper to taste. Top each serving of soup with extra cheese and chopped green onions (if desired).
No comments:
Post a Comment