• Farmer Amy

Broccoli and Cheese Baked Potato Soup

On cold, winter days you need something hearty and comforting in your stomach to warm you from the inside out. This Broccoli and Cheese Baked Potato Soup recipe has all the indulgence of a cheese and sour cream baked potato with a bit of healthy broccoli mixed in to add vitamins and color. I also love that this recipe uses up my leftovers in a new and tasty way. Enjoy!

Ingredients:

2 Cups mashed potatoes leftovers

2 Cups cooked broccoli floret leftovers

1 Cup Chicken Broth

1/2 Cup diced onion

2 Cloves garlic minced

2 Tablespoons butter

2 Tablespoons sour cream

2 Tablespoons parmesan cheese (Grated or shredded)

Salt to taste

Pepper to taste


Garnish: 1 Tablespoon chives chopped


Instructions:

In medium sauce pan, add butter and onions. Sauté for about 1 minute.

Add minced garlic and continue to sauté onions and garlic until fragrant.

Add chicken broth and mashed potatoes and stir until most of the lumps are removed.

Add remaining ingredients and keep over heat until it just begins to boil stirring occasionally.

Salt and pepper to taste.

Garnish with chives.


Tip: If you don't have leftover broccoli, cook this first in water with a dash of salt until tender (test it with a fork) and drain water before adding broccoli to the soup.


Makes: 2 bowls


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