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Ingredients:
For the Soup:
4 tablespoons melted butter
½ cup finely diced yellow onion
1 packed tablespoon finely chopped garlic
4 cups low-sodium chicken stock
2 medium carrots, peeled and thinly sliced
1 teaspoon seasoning salt
½ teaspoon paprika
½ teaspoon black pepper
4 cups Yukon Gold potatoes, cubed
6 cups broccoli florets (keep them fairly large)
½ teaspoon celery seed
3 cups whole milk
6 tablespoons cornstarch
1 (7 oz) can crema (not condensed milk – usually found in baking or Latin section)
3 cups freshly grated American block cheese
Salt, to taste
Optional Toppings:
Crispy bacon
Extra shredded cheese
Dollop of sour cream
Crusty bread or bread bowls for serving
Directions:
Continued on the next page
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