Friday, January 13, 2017

Cheesy Broccoli and Potato Chowder

A twist on the classic Broccoli Cheese Soup.  By adding in red potatoes this soup becomes even heartier, more filling and more satisfying.  Diced ham or crumbled bacon would be a great addition or garnish to this chowder.

Cheesy Broccoli and Potato Chowder

2 lbs red potatoes, scrubbed and cut into 1/2 inch pieces
1 cup water
1/2 tsp black pepper
1/2 tsp kosher salt
1/2 head of broccoli, chopped (about 3 cups)
2 tbsp unsalted butter
1/4 cup all purpose flour
1 cup milk
2 cups (8 oz) cheddar cheese, shredded & divided
Green onions, sliced thin

1.  In a large pot with a lid place potatoes, vegetable broth and water (potatoes should be just covered with liquid).  Heat to boiling over medium high heat.  Reduce heat to medium, cover and simmer 10 to 15 minutes or until potatoes are very tender.  Turn heat to low.  Remove two ladles of potatoes and liquid (about 1 cup) and either blend or mash with a fork.  Return pureed potatoes to the pot. 

2.  Stir in salt, pepper, and broccoli.  Increase heat and allow to simmer uncovered for 5 minutes.  Reduce heat back to low.

3.  While the soup is simmering, melt the butter in a medium saucepan.  Whisk in the flour and slowly add in the milk, whisking constantly forming a roux.  Once the roux has thickened, stir it into the soup.  Cook over medium heat, stirring frequently, until mixture thickens and boils.  Stir in 1 3/4 cup of cheddar until melted and smooth.  Serve and garnish with remaining cheddar and sliced green onions.  Enjoy!

~ Sara :)

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