Welcome to Tasty Tuesdays!
I made this delicious soup last weekend. What a great lunch for a cold winter day. It was easy to make and is loaded with vegetables.
{ Original recipe from the Jan/Feb issue of Cooking Light. I did adapt the recipe to include carrots and broccoli }
Ingredients:
- 1 tablespoon butter
- 1 cup chopped onion
- 3 tablespoons flour
- 3 cups chopped redskin potatoes
- 2 medium carrots, sliced
- 1-1/2 cups broccoli florets
- 1-1/4 cups low fat or skim milk
- 1 cup chicken broth or stock
- 1/2 cup water
- 1 cup shredded sharp cheddar cheese { I used a combo of sharp cheddar & gruyere }
- salt & pepper to taste
- green onion, chopped { optional }
Directions:
Melt butter in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until onion is tender. Sprinkle with flour; cook 1 minute, stirring constantly. Add potato, carrots, broccoli, milk, broth, and water to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Add cheese and salt and pepper to taste; cook 2 minutes or until cheese melts, stirring frequently. Top each serving evenly with 1 1/2 teaspoons chopped green onions, if desired.
What did you cook this week?
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