Wash and peel 2 Idaho baking potatoes. Cut them into 3/8-inch cubes, and let them sit in water until you are ready to use them. When ready, pour off water, and blot the potatoes dry with paper towels. Melt 1/2 stick (4 tablespoons) of butter or margarine in a deep skillet over low heat. Turn the heat up a bit, and add the potato cubes. Sprinkle 1 teaspooon salt over the potatoes, and immediately cover them with a lid. Let them cook for about
20 minutes, checking and stirring occasionally, until completely done. (They may brown a bit--that's fine; it just adds to the flavor!) While your potato cubes are cooking, prepare your chopped broccoli and your cheese sauce.
Place a 10 oz. box of chopped broccoli into a medium saucepan that has about an inch of rapidly boiling water. Let it cook until tender, but still bright green, about 5 to 8 minutes. As soon as the broccoli is done, pour it through a colander to remove water. Meanwhile, prepare your cheese sauce. Melt 3 tablespoons of butter or margarine in a saucepan. Remove from heat and stir in 1/4 cup flour, 2 cups shredded sharp Cheddar cheese, and 2 to 3 cups milk (2 for thick soup, up to 3 for thinner soup). Sprinkle with 1/2 teaspoon salt, and return to cooktop. Cook over low heat, stirring constantly, until thickened and smooth, about 5 minutes. When the potato cubes are tender, remove them from the cooktop to a workspace where you can assemble your soup. If there is excess fat in the bottom of the skillet of potatoes, use a paper towel to absorb and remove the excess fat. Use a potato masher to mash the potatoes a bit, making sure to leave plenty of lumps of potato. Add your cooked chopped broccoli and your prepared cheese sauce. Stir all together, until well combined. Pour into a soup tureen and cover until ready to serve. Serve while hot, transferring ladles-ful to soup bowls. Very flavorful and delightful to look at--a great comfort food!!!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (234g)|
|Recipe Makes: 8|
|Calories from Fat: 290 (64%)|
|Amt Per Serving||% DV|
|Total Fat 32.2g||43 %|
|Saturated Fat 20.4g||102 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 96mg||30 %|
|Sodium 497mg||17 %|
|Potassium 589mg||15 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 20.7g|
|Protein 20.1g||29 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 456
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, meal plans and more!
What would you serve with this? Link in another recipe