Cheddar-Broccoli Soup with Potatoes 1 ½ T. butter 1 cup diced onion 4 cloves, garlic, minced 2 (14.5 oz) can chicken broth 1 large baking potato, peeled and diced into ½ inch cubes 2 medium heads broccoli, chopped (about 4 cups florets and stems) 3 oz. cream cheese 2 cups milk 6 T. flour 2 tsp salt ¼ tsp pepper 4 cups shredded cheddar cheese 3 T. fresh or 1 T. dried parsley In a large stockpot, heat the butter over medium-high heat. When hot, add the diced onion. Saute for 1 minute and then add garlic. Saute 1-2 minutes longer or until onions are tender. Add the chicken broth and potato and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Add the broccoli. Continue to simmer with the pot covered for about 5 minutes or until both potatoes and broccoli are tender. While the soup is simmering, combine cream cheese, milk and flour in a blender and process until smooth. When potatoes and broccoli are tender, add the milk mixture to pot. Season with salt and pepper. Simmer for about 5 minutes, stirring occasionally until thickened. Remove from heat and stir in cheddar cheese and parsley. |
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