Feeling decadent? This rich and creamy comfort food is sure to delight family and friends on a chilly winter night. I love this recipe, but I do have to warn you – this is definitely not a low-calorie dish. You may want to schedule a workout the next day to erase the guilt!
• 2 large Idaho baking potatoes, washed, peeled, and cut into cubes (about 3/8-inch on a side)
• 7 tablespoons butter or margarine (divided)
• 1 1/2 teaspoons salt (divided)
• 10 oz. box frozen chopped broccoli
• 1/4 cup flour
• 2 cups shredded sharp Cheddar cheese
• 2 to 3 cups milk (You may want to experiment with the thickness of the soup. I prefer using closer to 3 cups.)
Wash and peel the potatoes.
Cut the potatoes into 3/8-inch cubes, and drop into a bowl of cold water.
Melt 1/2 stick of butter or margarine in a sauce pan. While the butter is warming, dry the potato cubes with a paper towel, then add them to the butter.
Add 1 teaspoon salt, cover the pan and let the potatoes cook for 20 minutes, stirring occasionally.
While your potato cubes are cooking, prepare the broccoli and cheese sauce. Add about an inch of water to a medium saucepan and bring to a boil. Once the water is boiling, add 10 ounces of chopped broccoli. Cook the broccoli until it is bright green (this will take 5-8 minutes) and strain through a colander.
Prepare the cheese sauce. Melt 3 tablespoons of butter or margarine in a saucepan. Once melted, remove from the and add 1/4 cup flour, 2 cups of shredded sharp Cheddar, and 2 to 3 cups milk (depending on how thick you prefer the soup). Add 1/2 teaspoon salt, and return the pan to the stove. Warm it over low heat, stirring constantly, until thickened. ( It will take about 5 minutes.) Tip: You’ll need to mix this all well to create a smooth cheese sauce.
When the potato cubes are tender, remove them from the saucepan . Remove any excess fat and butter from the saucepan with a paper towel.
Mash the potatoes, leaving lumps depending on your preference. Add the cooked broccoli and cheese sauce. Stir well, pour into a soup tureen until ready to serve.
Want to try this and need written instructions? Click here
I’ve always found that serving soup from a tureen is an elegant touch. If you don’t own a soup tureen, this model is affordable, durable and very attractive:
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