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Ingredients
| salted butter: 2 Tbl |
| onions: 1 (finely chopped) |
| all-purpose flour (unsifted): 1/4 cup |
| chicken stock: 3 cups |
| russet potatoes (diced): 2 cups (peeled and cubed) |
| bay leaf: 1 |
| broccoli (chopped): 3 cups (finely chopped) |
| 2% milk: 1 1/2 cups |
| cheddar cheese (shredded): 1 1/2 cups (grated) |
| hot sauce (optional) |
Cheddar Broccoli Chowder
Credit: Food.com
User rating:
-
Prep Time
40 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
- Melt butter in large saucepan.
- Cook onion until softened.
- Blend in flour.
- Stir in stock.
- Bring to a boil, stirring until thickened.
- Add potatoes and bay leaf.
- Reduce heat.
- Cover and simmer, stirring occasionally for 10 minutes.
- Add broccoli and simmer, stirring occasionally for 10 minutes.
- Stir in milk and cheese.
- Heat until cheese melts.
- Remove bay leaf.
- Do not let soup boil.
- Season to taste.