Ingredients
1/4 cup all purpose flour
2 cans chicken broth (the regular soup size cans)
2 cups broccoli florets chopped (I usually just use frozen broccoli … I heat it for a minute so I can cut it, then I chop it up)
1 1/4 cups milk
8 oz of shredded cheddar cheese
3 peeled and cubed potatoes
you can also top with cooked bacon and green onions (I usually skip the onions, but the bacon is good)
Directions
Mix 1/3rd cup of chicken broth with the 1/4 cup of flour until smooth and set aside
Combine remaining chicken broth, potatoes and broccoli in a pot. Bring to a boil, cover and reduce heat. Cook for 8 mins or until potatoes are tender. (now here I usually wing it and just leave it uncovered and let it cook until the potatoes are soft … you will need to taste test here so pay attention. Also sometimes I put a few more potatoes and/or broccoli in so I make sure that the broth covers them and if I use more I throw a little bit more milk in …. not half a gallon)
Then you’re going to gradually stir in the flour mixture from step 1 and cook for another 3-5 mins
Then stir in the milk and cheddar cheese. Stir constantly until the cheese is melted and your done.
When you serve it put a little bit of cheese on top and break up a piece of bacon
The only things that I changed - I was out of broccoli so I skipped that but next time I will use it. Also no onions on ours.
Pig Rating: He said "It's good." He isn't a huge soup fan, but he did clean his bowl and he seemed to like it pretty well.
Mrs. Pig Rating: I really liked this a lot!! I love potatoes and cheese...a goody for cold rainy evening for sure!
1 comment:
Very Very Yummy! My DH & I loved it! Thank you for the recipe! I didn't have broccoli either and it was good! Perfect on a cold rainy night just like you said!
Thank you again April!
Post a Comment