Ingredients:
1/2 cup butter
1 (16 ounce) packages frozen chopped broccoli
1 cup all-purpose flour
1 large potatoes, cubed
3 -4 green onions, chopped
8 cups water
1 1/2 teaspoons salt
3 chicken bouillon cubes
1 teaspoon ground black pepper
1 lb skinless chicken breast halves, cut into bite-sized pieces
1 cup light cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup sour cream
Directions:
In large pot or Dutch Oven, melt butter over med. heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
In same pot, combine water, bouillon cubes, chicken, broccoli, potato, green onions, salt and pepper. Bring to a boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
Stir in flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat and stir in cream and sour cream. Mix in cheese, one cup at a time and stir until melted.
2 heads fresh broccoli, cut into florets can be used instead of the frozen broccoli.
Note: You can easily omit the chicken – it won’t be missed. But add another potato in its place.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.