Thursday, January 7, 2010

Potatoe Broccoli Cheese Soup

(This recipe came from Worldwide Ward Cookbook by: Deanna Buxton, recipe from Amanda Silverhorn on page 179.)
3 TBSP. butter or margarine
4 medium potatoes, peeled and diced
1 10-oz. pkg. frozen chopped broccoli
Seasoned salt to taste
4 C. chicken broth
1 C. half-and-half
2 TBSP. flour
2 C. cheddar or Colby-jack cheese, shredded
2 TBSP. Worcestershire sauce

Melt margarine in a large soup pot. Add peeled and diced potatoes, frozen broccoli, and seasoned salt. Saute 5 minutes or until potatoes are fork tender. (It took me more like 15 minutes.) Add chicken broth and bring to a boil. Boil until potatoes are cooked all the way through. (Another good 15 minutes or longer depending on how big your potatoes are.) Mix half-and-half with flour; stir half-and-half mixture into boiling soup. Bring soup to a boil again; stir in cheese. Reduce heat to medium. Continue stirring until cheese is fully melted. Add Worcestershire sauce. (We didn't add any and we loved it without!) Reduce heat to low and stir occasionally until ready to serve. Note: For variety, add cooked, shredded turkey or cubed ham to the soup before you stir in the cheese. Makes 4 servings.


Brianna said...

I made this tonight! YUMMY! Except I added the worcestershire sauce and it was way good it really played up the cheese flavor. Thanks for the post :)

Lindsay said...

Awesome! Next time I will have to try the worcestershire sauce! I'm glad you liked it and tried it, we love this one!