Potato and Broccoli Chowder
4 cups chicken broth 4 cups chopped broccoli 2 carrots, diced 1 onion, diced 1 large potato, peeled and diced 1 stalk celery, sliced 3 tbsp all purpose flour 2 tbsp butter, softened 1/2 cup milk 1 package herbed cream cheese, cubed
In a large saucepan, bring chicken stock to a boil. Add carrots, onion, potato and celery. Return to a boil. Reduce heat and simmer for about 10 minutes or until vegetables are tender. Add broccoli and return to boil again. Cover and simmer for 5-10 minutes or until broccoli is tender-crisp.
Meanwhile, in small bowl, and using fork, blend flour with butter until smooth. Return soup to boil, gradually stirring in flour mixture, boil, stirring for 1 minute. Add milk and cheese; simmer stirring just until cheese is melted.
Note: you can make this soup vegetarian by substitution vegetable broth for the chicken broth.
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