broccoli potato cheddar soup
broccoli potato cheddar soup

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, broccoli potato cheddar soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Find Great Deals from the Top Retailers. In a medium saucepan, heat oil over medium-high. Add shallots, half of garlic, broccoli stems, potatoes, and a pinch of salt. How to Make the Best Cheddar Broccoli Potato Soup.

broccoli potato cheddar soup is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. broccoli potato cheddar soup is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have broccoli potato cheddar soup using 9 ingredients and 1 steps. Here is how you can achieve it.

The ingredients needed to make broccoli potato cheddar soup:
  1. Take 2 head of broccoli
  2. Get 3 large potatoes
  3. Make ready 1 small onion chopped
  4. Make ready 1 cup sour cream
  5. Prepare 2 tbsp chicken bouillon
  6. Prepare 1 lb chopped bacon
  7. Make ready 1 tbsp garlic powder
  8. Make ready 2 cup shredded cheddar cheese
  9. Make ready 2 large carrots shredded

Stir in broccoli and cook until the. 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.

Steps 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

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. Add potatoes, water and bouillon cubes.

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