Tuesday, October 30, 2007

Cheesy Broccoli Potato Soup

Tonight's dinner came from a surprising source: 3aday.org. They mailed me a pamphlet with recipes emphasizing the use of dairy products. This recipe sounded good, so I made it. And it was wonderful! There were a lot of issues with the cooking time though. Anyone who thinks a potato and frozen broccoli will cook thoroughly in 15 minutes on low heat is sorely mistaken. I realized this after about 12 minutes. Then I bumped the heat up to medium-high, let it boil briefly, then reduced it to a simmer for another 10-15 minutes. This is a much more effective method. And it does yield quite a delicious soup. We really liked it and would definitely make it again.

Cheesy Broccoli Potato Soup

4 tablespoons butter
1 cup chopped onion
1/2 cup flour
4 cups low-sodium chicken broth
4 cups fat-free milk
2 cups frozen broccoli, chopped
2 cups potatoes, peeled and diced
1 1/2 cups Cheddar cheese, shredded
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Melt butter in large saucepan over medium heat, add onion and cook until tender. Add flour; stir until blended. Gradually stir in broth. Heat until slightly thickened. Add milk, broccoli and potatoes. Cook over low heat about 15 minutes or until broccoli and potatoes are tender. Stir in cheese and seasonings.

Yield: 12 servings

Photo Added 7/2/2008:
soup

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