Tuesday, November 24, 2015

Broccoli Cheese Potato Chowder Soup

I tried a new recipe last week when we had a cold fall day.  I thought the combination of a chowder/cream based soup and lots of fresh vegetables would be a comforting dinner for my family.

The upside to this recipe is that it's delicious, keeps well (wonderful leftovers the next 2 days) and is kid friendly.  The only downside is that it took quite a bit of prep/cooking in order to prepare all the veggies and to keep the soup going.  I'd say I was on my feet for about 1hr 20 min total.  Sigh.  But....it was worth it and I'll make this recipe again for sure!

I found the original recipe here but that one called for heavy cream, more milk, more butter and more flour.  My version is a bit lighter calorie wise but still tastes very creamy!

Broccoli Cheese Potato Chowder Soup
3 1/2 Tbsp butter, divided
1 1/3 cups chopped carrots (about 3)
1 cup chopped celery (2 stalks)
1 cup chopped onion (1 small)
2 cloves garlic, minced
4 cups chicken broth, divided
3 1/2 cups peeled and cubed potatoes, cut 1/2-inch to 3/4-inch thick (I used 3 medium red potatoes)
3 cups chopped broccoli (from about 2 heads)
1/4 tsp dried thyme
Salt and black pepper
5 Tbsp all-purpose flour
2 cups milk (preferably 2% or whole)
2 cups shredded cheddar cheese (or cheese of your choice)
1/3 cup Parmesan cheese (1 oz)

In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in 3 cups chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender (took me closer to 10).

Meanwhile, melt remaining 2 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk and 1 cup chicken broth (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and Parmesan cheese until melted. 

Bon Appetite! 

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