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Thursday, November 11, 2010

Broccoli Cheese Potato Soup

The perfect ending to a cold day!

2/3 C Butter
2/3 C Flour
6 C Milk
1 T chicken bouillon
3/4 t salt & pepper
1 C sour cream
1 1/2 C shredded cheddar cheese (sharp is best)
4 peeled, diced baked potatoes
1 head of broccoli chopped finely and steamed
Optional toppings: crumbled cooked bacon, chopped green onion, shredded cheddar cheese

Melt butter in large saucepan and whisk in flour. Let bubble a minute or two. Add milk slowly, whisking the entire time. Add bouillon and salt and pepper. Over medium heat, allow the milk to warm before whisking in the sour cream. Once again, let soup warm up before adding the shredded cheese. Stir until cheese melts completely. Add potato pieces and chopped broccoli and heat through. Serve with toppings if desired!

Hint for potatoes: I start cooking my potatoes before I do anything else. I bake mine in the microwave - about 5 minutes a potato - so roughly 20 minutes total (my microwave has a potato button, so I don't pay close attention anymore.) As soon as they are done cooking, I quickly peel them with a paring knife - it's really easy - and then dice them up. Careful - they're hot!

Hint for broccoli: I wash the broccoli, cut off the flowers and chop them up finely using my pampered chef chopper. I like mine really fine. I dump it all into a microwave safe container, add a couple tablespoons of water, put a lid on leaving one corner up for venting and then microwave about 4 minutes as soon as I take the potatoes out. It is steamed and ready to go in the soup!

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