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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Easy to make because it uses frozen cubed hash browns. Can be made meatless. Ingredients:
2 tablespoons butter |
1 medium onion, chopped |
1 cup chopped carrot |
2 -3 minced garlic cloves |
2 cups chopped broccoli florets, measure after chopping |
1/4 cup chopped parsley |
5 cups chicken broth, can use veggie broth |
32 ounces frozen cubed hash brown potatoes, thawed |
1/2 teaspoon paprika |
1/2 teaspoon pepper |
1/2 teaspoon celery salt |
6 tablespoons butter |
1/3 cup flour |
3 cups milk |
2 -3 cups shredded sharp cheddar cheese |
salt, to taste |
1 cup diced ham (optional) |
6 slices bacon, cooked and crumbled (optional) |
Directions:
1. In a large soup pot, melt butter. Add onions, carrots, garlic, broccoli and parsley; saute for about 5-7 minutes or until softened.
2. Add the broth, hash browns, paprika, pepper, and celery salt.
3. Bring to boil.
4. Reduce heat to low and simmer for about 20 minutes or until everything is soft.
5. In a separate saucepan, melt the 6 tbsp butter. Stir in the flour and stir constantly while cooking for 3 minutes. Stir this into the soup.
6. Add the milk and cheese to soup.
7. Cook and stir soup mixture until heated through and thickened. Add salt to taste.
8. Stir in optional ham or bacon; if using it.
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