Mmmm, this is one of our favorite winter meals!
Potato Soup
6 Red Potatoes (or what ever you have) -diced, bite size
3 Heads of Broccoli -chopped
1 Large Onion -chopped
3 Cloves Garlic -minced
3 c. Chicken Broth or water and 3 bullion cubes.
4 c. Milk -I use 1% to cut calories but whole is so creamy!
2 tsp. White Pepper -this is a little more than we like
1/2 tsp. Salt
1/2 c. + 2 TBLS Flour
1 c. shredded cheese. Cheddar or Colby/Jack Blend are great.
To make this come together faster I start the potatoes cooking in the broth in one pan and use my large soup pan to saute the onion and garlic. Then add the broccoli to the onions and saute until it becomes tender, but is still a bright shiny green. When the potatoes are soft pour the broth and potatoes into the veggies.
Blend the 1/2 cup of flour and 1 cup of milk together in a small dish, slowly add it to the pot stirring as you go. Let it cook for a moment and add the rest of the (3 c.) milk, as well as the salt and pepper. Simmer until it begins to thicken.
Add the 2 TBLS of flour to the cup of shredded cheese, tossing until the cheese is coated. Sprinkle cheese into soup and gently stir. The flour on the cheese helps keep it suspended in the soup rather than sinking to the bottom of the pan. We like to add a little more cheese to the bowl after serving as well. :)
Blend the 1/2 cup of flour and 1 cup of milk together in a small dish, slowly add it to the pot stirring as you go. Let it cook for a moment and add the rest of the (3 c.) milk, as well as the salt and pepper. Simmer until it begins to thicken.
Add the 2 TBLS of flour to the cup of shredded cheese, tossing until the cheese is coated. Sprinkle cheese into soup and gently stir. The flour on the cheese helps keep it suspended in the soup rather than sinking to the bottom of the pan. We like to add a little more cheese to the bowl after serving as well. :)
Enjoy!
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