I love soup. Vegetable, meaty, creamy, cheesy, with beans, with rice, you name it. I don't think I've ever met a soup I didn't like. One soup that is near and dear to my heart though is broccoli cheese. It's something about this thick, creamy soup that lures me to order it almost every time I visit one of my favorite local restaurants. As much as I love this soup, I had never made it at home. I think that I thought maybe it was too difficult. Well the other day as I sat at a local restaurant enjoying a warm bowl of this soup, I decided I wanted to make it at home. I found this recipe on Amber's blog and decided to go with it. This recipe has potatoes, which I decided to leave in to make it a little more hearty for dinner tonight. It turned out very good and even my husband, who isn't a big fan of broccoli, liked it.
Baked Potato-and-Broccoli Soup
(Source: MyRecipes.com via Southern Living Magazine; Jan 2006)
Ingredients
1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions
Preparation
Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. 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 and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
(I didn't add bacon because I didn't have any)
Note - We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.
Yield - Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)
2 comments:
This soup is on our menu for the week, I can't wait to make it!!
isn't this great? i think this recipe is making its way around the WC food blogs :) i first saw it on annie's eats, then i also made it, and now i have seen it on many blogs...
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