I used this recipe as a guide, because I needed to make my soup bigger for a big family, and adjust it for taste and ingredients on hand. My soup turned out so good all 5 of my older children ate it right up! I prefer smaller pieces of carrot so I shredded them (I used about 4 small) and then began sauteeing them in 1/4 c. butter while I chopped the (green) onion, garlic, and celery. After adding them, I poured in 4 c. potato water (reserved from the day before cause I hate wasting vegetable water!) and then added 1 TBSP chicken buillion. Added 3 small potatoes diced small along with about 6 c. chopped broccoli (including stem) and let it simmer for 20 minutes. I did not puree--just made sure everything was chopped tiny. I used 3/4 c. cream, 2 c. half/half, 1 1/4 c 2% milk. Heated that slowly and threw in a couple handfuls of shredded cheese. I sprinkled seasoned salt and black pepper lightly over top then stirred it all up. Even my pickiest eaters loved it. I have found THE recipe I needed. Thanks!
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I used this recipe as a guide, because I needed to make my soup bigger for a big family, and...