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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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My daughter's favorite soup! I make a big pot, and we eat from it for a few days. I don't add cheese to the soup while it's cooking. Adding it when it's in the bowl allows everyone to vary the amount (and my daughter likes to heap the cheese on.) Ingredients:
6 potatoes, peeled and quartered |
8 cups broccoli, peeled |
4 cups 1% milk (can vary to adjust thickness) |
1/2 t. thyme |
4 cups chicken broth |
2 t. grated cheddar cheese |
Directions:
1. Place the potatoes in a single layer in a large pan and cover with the chicken broth. Cover with the broccoli. Sprinkle with thyme and salt. Bring to a boil and simmer for 15 minutes, just long enough to cook the potatoes through. Blend in batches, adding milk to thin the veggie mixture. Reheat with the added milk.
2. Serve in bowls with some cheese on top.
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