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Loaded Broccoli Cheese & Potato Soup
Loaded Broccoli Cheese & Potato Soup

Before you jump to Loaded Broccoli Cheese & Potato Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.

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As you can see, it’s not at all difficult to begin integrating healthy eating into your daily routine.

We hope you got benefit from reading it, now let’s go back to loaded broccoli cheese & potato soup recipe. You can cook loaded broccoli cheese & potato soup using 12 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Loaded Broccoli Cheese & Potato Soup:
  1. Prepare 4 cups chicken broth (I use LB Jamison Chicken Soup base.)
  2. Get 3 large carrots peeled and diced
  3. You need 4 medium potatoes (I use red potatoes)
  4. Provide 1 medium yellow onion chopped
  5. Take 4 cloves garlic
  6. You need 1-2 packages frozen broccoli florets
  7. Take 3 tbsp butter
  8. Prepare 1/3 cup flour
  9. Get 2 1/2 cups milk
  10. Take 2-3 cups shredded cheddar cheese
  11. Provide 1 tsp garlic powder
  12. Provide 6 slices bacon cooked and chopped
Steps to make Loaded Broccoli Cheese & Potato Soup:
  1. In a large pot combine chicken broth, carrots, potatoes, garlic and onion. Bring to a boil. Cover and simmer for about 10 minutes.
  2. Add broccoli, cover and simmer for an additional 10 minutes.
  3. While simmering, melt butter in a large sauce pan. Whisk in the flour and cook for another minute (until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens
  4. Add cheese and stir until it is all melted. Add salt. Pour cheese sauce into the soup and stir until well combined.
  5. Add more milk for a thinner consistency and add any additional salt and pepper if needed.
  6. Top with bacon and green onion.

Once melted, slowly add garlic, milk, and chicken stock. Loaded with ham, cheese, potatoes and TONS of broccoli! It is the perfect cozy, comforting soup for any time of the year. How to Make Easy Broccoli with Feta Cheese. I choose broccoli florets (the trimmed little broccoli crowns) for this dish because while the stalks have tons of nutritional value themselves, I more often.

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