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| Ang's Creamy Potato Soup |
"This is a creamy, cheesy soup that I created several years ago. It makes for a hearty essential dish and is also the ideal aspect to a roast or ham. Although I commonly attempt to live faraway from the canned cream soups, I think they healthy properly on this dish. Of path, it's no longer the healthiest of recipes, but don't all of us need to splurge occasionally?"
Ingredients :
- 1 (49.Five fluid ounce) can low fat, low sodium chook broth
- 5 pounds russet potatoes, peeled and reduce into cubes
- four carrots, peeled and diced
- 4 stalks celery, diced
- 1 small onion, diced
- 1 cup broccoli florets
- 1 (10 ounce) can fats-free cream of celery soup
- 1 (10 ounce) can fats-free cream of fowl soup
- 8 ounces Monterey Jack cheese, shredded
- 8 oz pepperjack cheese, shredded
- 1 teaspoon ground black pepper
- 1 teaspoon parsley flakes
- 1 (14.5 ounce) can fat-unfastened decreased-sodium bird broth, or to taste
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 50M |
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- Pour forty nine.5 ounce can chook broth right into a 5-quart pot; add potatoes, carrots, celery, and onions; deliver to boil, lessen warmth to medium-low, and cook dinner, stirring every so often, and prepare dinner until the potatoes are completely soft, 20 to twenty-five mins.
- Gently mash potatoes into the soup to thicken to your desired texture.
- Place a steamer insert into a saucepan and fill with water to just beneath the lowest of the steamer. Bring water to a boil; add broccoli, cover, and steam until gentle, 2 to 6 minutes.
- Stir broccoli, celery soup, chicken soup, Monterey Jack cheese, pepperjack cheese, pepper, and parsley into the soup; upload 14.5 ounce can chook broth. Cook and stir till the cheese is melted, approximately five minutes.
Notes :
- Raw broccoli can be substituted for the steamed, if added and boiled with other vegetables. I just select a crunchier texture to my broccoli.
- For a soupier consistency, a few or all the extra can of broth can be added.
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