Sunday, January 15, 2012

Broccoli Potato Soup


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Well when I said it has been unseasonable warm in Ohio I must have jinxed us.  Today when we got up it was 6 degrees out....perfect soup weather!  I fixed a big pot of this soup last night and we have also reheated it for lunch after church today.  Bill likes broccoli soup and I am just ok with it, but add potatoes and I am a big fan.  My favorite soup is potato.  I also garnished mine in the picture above with some cheddar cheese but Bill just puts crackers in his.  I guess mine is more like a loaded baked potato soup...oh now that sounds good!  Maybe I should have added a little bacon.

I used Ore Ida frozen Steam n' Mash potatoes.  This made it quick and easy, just microwave the potatoes but don't mash them, take them out of the microwave and pour them right in the soup pan.

I also use broccoli florets in my soup as I do not like cut broccoli because of ending up with a lot of stems.

Broccoli Potato Soup

1 stick margarine
1/2 C flour
4 C chicken broth
1 can 12 oz evaporated milk
1 can 10 3/4 oz cream of mushroom soup
1 pkg 14 oz broccoli, I used Birds Eye Baby Broccoli Florets
1 pkg 24 oz Ore Ida Steam n'Mash Cut Russet Potatoes
6 oz cheddar cheese
more cheddar cheese if you wish to garnish the soup with cheese

Microwave the bag of potatoes for 10 min.  Microwave or cook broccoli according to package directions.  In a large soup pan melt margarine over medium heat.   Add potatoes, broccoli and remaining ingredients.  Cook until soup is hot.