Tuesday, September 15, 2009

Baked Potato & Broccoli Soup

Baked Potato and Broccoli Soup

  • 1/4 cup all-purpose flour

  • 29oz. chicken broth (divided)

  • 3 cup peeled, cubed potatoes

  • 2 bags frozen chopped broccoli

  • 1 1/4 cup milk (half and half if you prefer)

  • 2 1/2 cups shredded cheddar cheese

  • chopped green onions for topping (optional)

  • fulled cooked bacon pieces for topping (optional)

  • salt/pepper


  1. Whisk together flour and 1/3 cup chicken broth until smooth.
  2. Combine remaining chicken broth, potatoes, broccoli and onion in a Dutch oven (or large saucepan). Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
  3. Stir in milk & 8 oz. of freshly shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts.
  4. Add seasoning.
  5. Top each serving of soup with shredded cheese, green onions, and bacon pieces as desired.

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