Wednesday, February 10, 2010

Cheesy Broccoli Potato Soup

I finally paid attention as I fudged together Chloe's and my favorite soup, and wrote down my recipe, and now I'm sharing the deliciousness with the world. My world consists of the 5 people who read my blog, in case you were wondering.

Cheesy Broccoli Potato Soup

2 T butter
1 med. onion, minced
1/4 t salt
1/4 c flour
4 c chicken broth
3 med Yukon gold potatoes
3 crowns broccoli (about a pound)
2 c shredded cheddar cheese
1/2 c cream or milk

Melt butter over med high heat in large saucepan or dutch oven. Add onion and salt and cook until onion is softened, about 5 minutes. Add flour and cook about 1 minute. Stir in broth and cook for about 5 minutes. Meanwhile, chop the potatoes into 1/2 inch dice. Add to broth and cook another 5 minutes. While the potatoes cook, chop the broccoli into 1/2 inch dice. Add to soup, cover and cook another 7-10 minutes, stirring occasionally. Check potatoes and broccoli for doneness. When they are cooked to the desired level, turn off the heat. Stir in the cheese and cream or milk, and stir until cheese is melted.. Add more milk if the soup is too thick. Season with salt and pepper if desired, though the cheese adds plenty of salt, so be careful. Enjoy!

This recipe is dedicated to Amber, who requested it, and Ashley, who enjoys it almost as much as Chloe and me.

1 comment:

kimberly said...

1 person down, 4 more to go!

This sounds good, I'll give it a try!