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Title : Loaded Broccoli Potato Cheddar Soup
link : Loaded Broccoli Potato Cheddar Soup

Loaded Broccoli Potato Cheddar Soup

Potato soup that is filled when hungry if I deseaalgo warm during cold weather or not. It is also easy to modify with vegetables, herbs and cheddar cheese sauce makes this dish. Archer Total time: 55 minutes

Ingredients:

• 5 tablespoons butter, divided 1 tablespoon 4 tablespoons
• 1 small onion, finely diced
• 4 medium carrots, diced finely
• 4 cloves garlic, minced
• 4 medium potatoes, cut finely diced
• 1 quart chicken broth
• 2 small heads of broccoli, diced finely
• 1/3 cup all-purpose flour
• 3 1/2 cups milk, preferably whole
• 1 1/2 teaspoon salt, preferably kosher
• black pepper 1/2 teaspoon
• 4 cups grated cheddar cheese
• 3/4 teaspoon Tabasco
• 6 slices of precooked bacon, chopped

Directions:

Place 1 tablespoon butter in a large pot, melt butter over medium-high afire. Add diced onions, stirring occasionally, until translucent lacebolla. Add carrots, stirring occasionally, for 3 to 4 minutes.
Add the garlic and stir occasionally. When the garlic becomes fragrant, add both the potatoes and broth. Boil; reduce heat, letting the soup simmer for 10 minutes.

Add broccoli; continue to simmer until broccoli is tender, another 10 minutes or so. In a second large pot, melt the remaining lamantequilla. Add the flour to the butter, whisking until the mixture esmarrón gold; this will take about a minute.
Add the milk, whisking until the mixture thickens. Add elqueso and keep stirring until all the cheese is melted and sauce has formed. Add salt, pepper and Tabasco to taste.
Combine all by adding cheese sauce to the broth. Stir and season to taste. Add the chopped bacon as garnish.

Tips and notes:

If you prefer thick soup, add a little milk after combining cheese sauce and broth.

Source: http://www.healthandlovepage.com/

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