In the midst of things I just came up with an amazing soup that takes only 20 Mins. Shabnam’s Broccoli Potato Cheddar Soup. Prep Time (20mins). 1 Small Onion 1 Cup or more Broccoli Florets 1teas dried basil ½ teas cracked black pepper ½ teas powdered garlic 1 small chicken bullion cube ½ teas Aleppo pepper (Penzeys) 4tbs olive oil 1 can condensed cream of potato soup 1 ½ cup milk 1 Cup grated sharp cheddar cheese Slice onion and sauté in Olive Oil until caramelized (on med heat) in large stewing pot; add broccoli florets to onion and olive oil and sprinkle with garlic powder and stir until tender (about 5-7 mins); add dried basil, cracked black pepper, Aleppo pepper, chicken bullion cube and ½ cup water simmer until chicken bullion dissolves. Then add the cream of potato soup, the 1 ½ cup milk and mix with a potato masher (to dissolve the soup from can); gently stir over medium heat. Switch to using wooden spoon (to keep potatoes from getting mushy); once it reaches a boil (simmer and stir for about 10 mins); add the cheddar cheese until dissolved and creamy. YUM
Posted on: Wed, 19 Mar 2014 01:37:59 +0000
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