Potato and Broccoli Soup
On tonight’s menu I had planned to make this Potato Soup, of course I made a few changes.
What I used:
- 10 small potatoes
- 1/4 cup real butter
- 1/2 cup flour
- 4 cups Skim milk
- pepper and garlic powder to taste
- 2 Cups medium Cheddar Cheese
- 2 Cups Water
- 1 bag frozen broccoli
Peel, cube, boil, drain and “mush” potatoes to the consistency you like. In separate pan, melt butter, add flour and cook while stirring for about a minute or so. Add half the milk and stir until lumps are out of flour mixture. Add remaining milk and on med-high heat, heat to a boil. Stir almost constantly or it will scorch. After boiling, turn heat down and add remaining ingredients. I cooked on very low until all the cheese was melted and everything was nice and creamy.
I reduced the milk and added more cheese. It came out fabulous and not too cheesy. I actually started with 1 cup of cheese but it just didn’t do it. I decided to add in a bag of frozen broccoli and it worked great.
Everyone loved this including my picky Jonah. Hubby and both of the girls had 2 bowls each. It was perfect on this cold snowy day.
Linked at: Blessed with Grace, Beauty and Bedlam, The Gypsy’s Corner, All the Small Stuff, The Girl Creative, Homemaking Monday, A Southern Fairytale, Simply Sugar and Gluten Free, The Persimmon Perch, We are That Family, The Thrifty Home, What’s Cooking Wednesday, Grocery Cart Challenge
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