broccoli potato cheddar soup
broccoli potato cheddar soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, broccoli potato cheddar soup. One of my favorites. For mine, I am going to make it a little 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 popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. broccoli potato cheddar soup is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can cook 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:
  1. Take 2 head of broccoli
  2. Prepare 3 large potatoes
  3. Get 1 small onion chopped
  4. Take 1 cup sour cream
  5. Make ready 2 tbsp chicken bouillon
  6. Take 1 lb chopped bacon
  7. Take 1 tbsp garlic powder
  8. Prepare 2 cup shredded cheddar cheese
  9. Take 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:
  1. 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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