Today I’m sharing one of my favorite winter soups. I’ve made this soup for several of my classes and it seems to be a favorite of my quilters, too.
This is a consistent recipe that always get as good review. Pair it with a fresh baguette and some yummy cookies and you’ll have a cozy lunch or light dinner with little time spent in prep. This recipe was adapted from one given to me by my good friend, Kim.
Cheesy Potato Broccoli Soup
2 TBSP butter
2 TBSP Olive Oil
1 small onion, chopped
1 tsp garlic
1 package (or four small florets) of fresh broccoli
4 TBSP flour
32 oz. chicken broth
1/2 package of frozen shredded hash browns
12 oz. can evaporated milk
2 tsp Worcestershire
8 oz. shredded cheddar cheese
Note: My crockpot has a stovetop-friendly insert, so I prepare this all in one pot. If your crockpot is not for stovetop, use a medium-size pot or sauce pan to prepare the soup and transfer it to your crockpot. This soup also makes up well without using a crockpot for a quick meal.
Cook onions and garlic in butter and olive oil until tender. Add broccoli, cook for 8 – 10 minutes. Add flour, stirring constantly for one minute. Slowly add chicken broth and cook until thickened. Add hash browns. Add evaporated milk and Worcestershire. Add cheese and salt and pepper to taste. (I start with 1/2 tsp pepper and 1 tsp salt.) Transfer to crockpot if necessary. Heat on low or warm. Now go quilt something!:)
I’m very excited to reveal a new #usebothsides pattern very, very soon AND tell you about a quilting catalog soon to carry at least one of my patterns. Can you guess which catalog and which pattern? Make your guess in the comments below!
How do you feed yourself and your family on mega-quilting days? Any time-saving tricks you can share?
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