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)
- Whisk together flour and 1/3 cup chicken broth until smooth.
- 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.
- Stir in milk & 8 oz. of freshly shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts.
- Add seasoning.
- Top each serving of soup with shredded cheese, green onions, and bacon pieces as desired.