Saturday, April 06, 2013

Broccoli & Cheese Potato Soup

This was my new Lent recipe. I made it with vegetable broth inside of chicken broth for meatless Friday. I think it was pretty bland, so I think the chicken broth will help. But I did like the consistency - most broccoli soups are too rich for me and this was more right.

Broccoli & Cheese Potato Soup
Modified from Taste of Home
 
3 cups cubed potatoes
1 medium onion, chopped
2 garlic cloves, minced
2 cups chicken broth
1 3/4 cups water (I might use all chicken broth next time)
1/2 tsp pepper
1/8 tsp salt
3 cups frozen broccoli
3 tbsp. flour
1/2 cup milk
1/2 cup cheddar cheese, shredded (I used about a cup)
 
In large soup pan, combing first seven ingredients and bring to a boil.  Reduce heat, simmer, covered for 10-15 minutes or until potatoes are tender.  Stir in broccoli and return to a boil. 
 
Whisk flour and milk until smooth in a small bowl.  Stir into soup.  Cook for stir until thickened (about 2 minutes).  Remove from heat and cool slightly.
 
Used blender or immersion blender to get smooth.  I did immersion blender, which I love!
 
Serve with cheese.  I actually put the 1/2 cup into the soup at this point and then served some extra on top, as per what people liked.

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