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Before you jump to Cheesy Potato & Broccoli Soup recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.
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Make smart decisions when grocery shopping. Making good decisions when buying groceries means that you’ll be able to eat nutritious meals without a lot of effort. At the conclusion of your day do you really want to deal with jampacked grocery stores and long waits in the drive through line? You want to go to your house and make something from your kitchen. Make sure that what you have on hand is healthful. This makes it effortless to have a good meal–even if you want something junky–because you’ll be eating something that is naturally better for you than anything you’d buy in a hurry at the store or in the fast food joint.
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We hope you got benefit from reading it, now let’s go back to cheesy potato & broccoli soup recipe. To cook cheesy potato & broccoli soup you only need 13 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Cheesy Potato & Broccoli Soup:
- Get 4-6 small to medium Yukon gold potatoes
- Prepare 1 bag frozen chopped broccoli
- Take 1/4 of a sweet Spanish onion
- Prepare 2 cans chicken stock
- You need 2 cups Goats milk
- Prepare All purpose gluten free flour
- Prepare 1 tsp coleman's mustard powder
- Get 1 (8 oz) bag of finely shredded cheddar cheese
- Use 1 tsp paprika
- Provide 1 tsp garlic powder
- Get 1 tbsp La Preferida Sazon seasoning
- Take 1/4 stick butter
- You need Canola oil
Steps to make Cheesy Potato & Broccoli Soup:
- Pre heat oven to 400° F and mix the paprika, garlic and sazon together into a jar.
- Chop the potatoes into about half inch chunks
- Place on to a parchment lined baking sheet then dust with seasoning mixture to taste and toss with a couple tbsp oil. Make sure to mix well so the seasoning and oil coats all the potatoes and arrange into a single layer.
- Bake for about 45 minutes or until golden and still a bit soft, don't make as crispy as home fries.
- Sweat the onion in the butter and a little bit of oil. Once translucent start making the cheese sauce.
- Add about 2 tbsp flour to the onions and whisk until toasty, cook out the raw flavor.
- Slowly stir in the goats milk and 1 can of chicken stock.
- Once it has thickened up and started to bubble slowly whisk in the bag of cheese and other can of chicken stock.
- Put cooked taters and thawed/drained broccoli into a crockpot. Pour in cheese sauce and lightly stir together.
- Let mingle for at least an hour and serve.
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