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
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