Broccoli and Cheese Potato Soup
Recipes » Soups, Stews and Chili » Cheese Soups
makes 5 1/2 cups
"This was a great soup, fun to make but double the recipe if you decide to make it. When we were done eating there was only one bowl left, so it made 3 servings for us. We used our last tomato fromt the garden but we won't have that again until next year." - CozyscratchcookYield: 4 Ready in 30 minutes
Cuisine: AmericanMain Ingredient: Broccoli
favorite of 1,921
people 1,478 people
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Verified by stevemur
| 1 largeOnion; chopped |
| 4 teaspoonVegetable oil |
| 3 tablespoonAll purpose flour |
| 2 cupsBroccoli; flowerets |
| 2 cupsmilk |
| 14 1/2 ouncesChicken bouillon |
| 1 1/2 cupsRed potatoes; cubed |
| 1/4 teaspoonSalt |
| 1/8 teaspoonRed pepper; ground |
| 1 cupCheddar; shredded |
| 1 smallTomato; seeded and chopped |
| 1/3 cupSour cream |
Broccoli and Cheese Potato Soup Preparation
In a large saucepan cook onion in hot oil until tender. Sprinkle flour over onion and stir to coat. Add the broccoli, milk, broth, potatoes, salt, and red pepper. Cook and stir until thickened and bubbly; reduce heat. Simmer, covered for 10 - 12 minutes or until vegetables are just tender, stirring occasionally. Add cheddar cheese, tomato, and sour cream; stir until cheese melts.
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