Hello everybody, it is me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, broccoli potato cheddar soup. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Free UK Delivery on Eligible Orders Looking For Soup? In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. In a large stock pot saute onion in butter.
broccoli potato cheddar soup is one of the most well liked of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. broccoli potato cheddar soup is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have broccoli potato cheddar soup using 9 ingredients and 1 steps. Here is how you cook it.
The ingredients needed to make broccoli potato cheddar soup:
- Make ready 2 head of broccoli
- Prepare 3 large potatoes
- Get 1 small onion chopped
- Get 1 cup sour cream
- Take 2 tbsp chicken bouillon
- Prepare 1 lb chopped bacon
- Make ready 1 tbsp garlic powder
- Prepare 2 cup shredded cheddar cheese
- Make ready 2 large carrots shredded
Small, slightly crunchy broccoli florets are swimming in a smooth potato soup and thickened with sharp cheddar cheese. This is a delightfully delicious soup that is easy to prepare and so satisfying. Heat the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrots, celery, garlic and cook until just tender and fragrant, about five minutes.
Instructions to make broccoli potato cheddar soup:
- Put chopped potatoes, broccoli, bacon, onion and carrots in large pot and cover with water. bring to a boil and add garlic powder and chicken bouillon. cook until veggies are tender. Stir in sour cream and shredded cheese. salt and pepper to taste. enjoy
Heat the butter in a large Dutch oven or soup pot over medium-high heat. Add the onion, carrots, celery, garlic and cook until just tender and fragrant, about five minutes. Sprinkle with flour, stir, and cook for two minutes to thicken any remaining liquid. Add the chicken broth and milk. In a large stock pot saute onion in butter.
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