A delicious broccoli potato soup with southwestern flavors and lots of cheese.
Course Soup
Ingredients
1/4cupbutter
1cupfinely chopped red bell pepper
1cupfinely chopped onion
3poblano peppers,seeded and finely chopped
2garlic cloves,minced
1/2(20-ounce)package refrigerated Southwestern-style hash brown potatoes
1/4teaspoonground cumin
2(14-ounce)cans chicken broth
1/3cupall-purpose flour
1 1/2cupsmilk
1cuphalf-and-half
1cupfreshly shredded asadero cheese,can substitute Monterey jack
1cupshredded sharp cheddar cheese
3cupsbroccoli florets
Instructions
Melt butter in a Dutch Oven over medium-high heat and saute red pepper, onion, and poblano pepper for 4-5 minutes. Add garlic, hash browns, and cumin and saute 5 minutes, until browned.
Gradually stir in broth and scrap up brown pieces from bottom of Dutch Oven using a wooden spoon. Bring to a boil; cover and reduce heat to low. Simmer 20 minutes.
In a medium bowl, whisk together flour, milk, and half-and-half. Stir into potato mixture and cook over medium heat while stirring for about 5 minutes (until thickened). Reduce heat to low.
Add cheeses and stir until cheese is melted.
Rinse broccoli and place still wet florets in a microwave safe bowl. Microwave for 2-3 minutes or until desired tenderness.
Serve chowder in bowls with broccoli on top.
Notes
For an extra thick and hearty soup, use up to the full bag of hash browns.