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Broccoli Potato Soup

From Cooking with Paula Deen, Nov/Dec 2012

Broccoli Potato Soup
Ingredients
  1. 1/4 cup butter
  2. 1 onion, chopped
  3. 1/3 cup all-purpose flour
  4. 2 (32-ounce) cartons chicken broth
  5. 2 cups milk
  6. 2 pounds red potatoes, cut into ½-inch pieces
  7. 2 cups chopped broccoli florets
  8. 1 teaspoon dried thyme
  9. 1/2 teaspoon salt
  10. 1/2 teaspoon pepper
  11. 1 (8-ounce) package shredded sharp Cheddar cheese
  12. 1/2 cup sour cream
Instructions
  1. In a large Dutch oven, melt butter over medium heat. Add onion, and cook, stirring frequently, for 5 minutes. Add flour; cook, stirring constantly, for 2 minutes. Gradually stir in broth and milk, stirring until smooth. Stir in potatoes and next 4 ingredients.
  2. Bring to a boil over medium heat; reduce heat, and simmer, stirring occasionally, for 15 to 20 minutes or until mixture thickens and potatoes are tender. Add cheese and sour cream, stirring until cheese melts.
Makes 8 - 10 servings