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Cheesy Potato Broccoli Soup was our lunch-time fare for quilt class.
A favorite cold-weather soup, this crockpot recipe of Cheesy Potato Broccoli Soup is a warm treat at the end of a busy day.
Additionally, this is a great soup to serve guests OR even a whole class of quilt-makers! I served this up for lunch break during our “Something’s Brewing” and “Colorful Petals” classes.
Hearty Soup
Especially nice about this Cheesy Potato Broccoli Soup recipe is that it maintains it’s hearty consistency, even when cooking all day in the crockpot.
For work or fun, a crockpot makes it easy.
Obviously, quilt class is definitely a day of fun! Below is one of the projects quilt-makers chose for the Colorful Petals Class. She’s called Pepita. Learn more about the Legend of Pepita HERE. Notice that Pepita is made with both beautiful sides of one Christmas poinsettia fabric. The pot is made from the REVERSE side. The bouquet is made using an easy broderie perse method using the RIGHT side of the fabric.
Karla
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. (Thank, Kim!)
- Cheesy Potato Broccoli Soup
- 2 TBSP butter
- 2 TBSP Olive Oil
- 1 small onion, chopped
- 4 TBSP flour
- 1 package (or four small florets) fresh broccoli
- 1 tsp garlic
- 32 oz. chicken broth
- 1/2 package frozen shredded hash browns
- 12 oz. can evaporated milk
- 2 tsp Worcestershire
- 8 oz. shredded cheddar cheese
Stovetop or Crockpot
My crockpot has a stovetop-friendly insert, so I prepare this recipe all in one pot. However, if your crockpot is not made for stovetop use, substitute a medium-size pot or sauce pan to prepare the soup. When the ingredients are together, transfer them to your crockpot for the day.
Moreover, you can make this soup completely on the stovetop for a quick meal.
First, cook onions and garlic in butter and olive oil until tender. Second, add the broccoli and cook it for about 8 – 10 minutes. Next, add flour, stirring constantly for one minute. Follow this by slowly adding chicken broth. Cook until mixture has thickened.
Next, carefully stir in the hash browns, being careful of splashing. Finally, add evaporated milk, Worcestershire, and cheese. Dash with salt and pepper to taste. (I suggest starting with 1/2 tsp pepper and 1 tsp salt.)
Set on low setting for 6-8 hours or high for 3-4 hours.
