Broccoli and Ham Potato Soup

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8 Servings
Potato
American
Quick Soup Main Dish Potato American

3 tablespoons ter
1/4 cup en onion chopped
1 large Vidalia on chopped
3 stalks ery chopped
1 tablespoon lic minced
5 pounds ato peeled and chopped in medium-sized chunks
1/2 teaspoon t
1 tablespoon Chicken illon granules
8 ounces chopped into squares
3 cups ccoli frozen, chopped
1 cup r cream
2 tablespoons ur
2 cups k
ddar cheese shredded for garnish
on bits garnish

Melt butter in a large pan on medium high heat. Saute green onion, vidalia onion, celery, and garlic until done. Add potatoes, salt, and boullion granules. Fill the pan with water to just cover the potatoes. Bring to a boil and cook for 10 minutes. Add the ham and broccoli. Cook another 10 minutes. Check the potatoes. They should be just done and easily pierced with a knife, but not falling apart. While the potatoes are cooking, mix the sour cream with the flour, then add the milk. Add this mixture to the pan all at once after the potatoes are done. Bring to a boil. The soup will thicken and be ready to serve in 3-5 minutes. Garnish with cheddar cheese and bacon bits for a delicious, hearty meal.


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