Broccoli Cheese Soup

This recipe makes a cheddar-potato soup, creamy and velvety, with a taste of real potato. You can use this dress with a spoonful of sour cream and chives or bacon crumbles, but I like the way it is.

The flour used to thicken the soup. I like the soup is not really thick, so they tend to consume less. If you raise a very thick soup, which amount to 6 tablespoons or so. More important, when you add the flour to make it in the kitchenButter until the liquid. So raw taste of flour, the result can be avoided if the flour is not fully cooked.

It 'important that the soup, not even the cream is added. Boiling the cream will separate. Is this a problem for you to wait until the cream just before serving, heat and just add.

Cheddar baked potato soup recipe
6 tablespoons butter

1 cup chopped yellow onion

All-4 tablespoons flour

6 cupshot chicken broth

4 cups baked potatoes, peeled and chopped

2 cups whipped cream

1 / 4 cup parsley, chopped

1 1 / 2 teaspoon granulated garlic

1 1 / 2 teaspoon dried basil

1 1 / 2 teaspoon salt

1 1 / 2 teaspoon red pepper sauce

1 1 / 2 teaspoon black pepper large

1 1 / 2 cup grated cheddar cheese

1 / 4 cup chopped scallions (white part only)

For more grated cheese and chopped parsley to Appendix

1. Cook the onions in butter over medium heat until glazed, about 3 minutes.

2. Add the flour, stirring to avoid lumps. Cook, cook 3 to 5 minutes, until just golden.

3. Add the chicken broth little by little the whip to prevent lumps until liquid thickens.

4. Lowering the temperature to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper and black pepper. Simmer 10 minutes. Do not boil.

5. Grated cheese. Heated to> The cheese melts and soup is smooth.

Each folder that you want with grated cheese and chopped parsley. You can also use a spoonful of sour cream and chives or crumble bacon.

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