Easiest Way to Prepare Perfect Cheesy Potato & Broccoli Soup

Cheesy Potato & Broccoli Soup. Free UK Delivery on Eligible Orders From Roast Potatoes To Mash Find A Huge Selection Of Recipes Peel the potatoes, slice thinly, rinse under cold water. Bring to the boil, then reduce to a simmer. Put potatoes in a large saucepan with cream, garlic, salt and nutmeg; stir gently to combine.

Whip up a batch of easy-to-prep, crowd-pleasing cheesy potatoes with our favorite recipes from Food Network chefs. If using fresh potatoes, place in a saucepan with cold water. Drain and allow to cool slightly. You can cook Cheesy Potato & Broccoli Soup using 13 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Cheesy Potato & Broccoli Soup

1. It's 4-6 of small to medium Yukon gold potatoes.
2. Prepare 1 bag of frozen chopped broccoli.
3. You need 1/4 of of a sweet Spanish onion.
4. It's 2 cans of chicken stock.
5. You need 2 cups of Goats milk.
6. Prepare of All purpose gluten free flour.
7. Prepare 1 tsp of coleman's mustard powder.
8. You need 1 (8 oz) of bag of finely shredded cheddar cheese.
9. You need 1 tsp of paprika.
10. You need 1 tsp of garlic powder.
11. You need 1 tbsp of La Preferida Sazon seasoning.
12. You need 1/4 stick of butter.
13. Prepare of Canola oil.

In a small skillet, melt butter; stir in the onion, salt, thyme and pepper until onion is coated with butter. Mix soup and sour cream in large bowl until blended. Add potatoes and cheese; mix well. Place the potato slices into a large bowl, pour over the cream mixture, sage leaves and half the cheese.

Cheesy Potato & Broccoli Soup step by step

1. Pre heat oven to 400° F and mix the paprika, garlic and sazon together into a jar..
2. Chop the potatoes into about half inch chunks.
3. 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..
4. Bake for about 45 minutes or until golden and still a bit soft, don't make as crispy as home fries..
5. Sweat the onion in the butter and a little bit of oil. Once translucent start making the cheese sauce..
6. Add about 2 tbsp flour to the onions and whisk until toasty, cook out the raw flavor..
7. Slowly stir in the goats milk and 1 can of chicken stock..
8. Once it has thickened up and started to bubble slowly whisk in the bag of cheese and other can of chicken stock..
9. Put cooked taters and thawed/drained broccoli into a crockpot. Pour in cheese sauce and lightly stir together..
10. Let mingle for at least an hour and serve..

Add all remaining ingredients except mozzarella. Bring salted water to the boil in a saucepan. Drain and return to the pot. Mash potatoes and add soured cream, cheese and butter. Creamy, cheesy hashbrown potatoes loaded with sour cream, and cheddar cheese and topped with buttery cornflakes - baked to a golden brown casserole dish!