7. Loaded Potato Soup
You Will Need:
2lb hash brown potatoes, peeled and cubed
1 medium-sized onion, chopped
1 cup chopped carrot
2 cups broccoli florets
½ cup parsley
2-3 garlic cloves, minced
5 cups chicken broth (or vegetable broth)
3 cups milk
1/3 cup flour
8 tablespoons butter
2-3 cups cheddar cheese, shredded
½ tsp paprika
½ tsp celery salt
½ tsp pepper
Salt
How To Make:
In a large pan, melt two tablespoons butter and add celery, onions, carrots, broccoli, and parsley and sauté for around five minutes.
Add the hash browns, broth, pepper, celery salt, and paprika to the sautéed vegetables and bring them to a boil on high flame.
Simmer it and let it boil on low flame for another 20 minutes, until the veggies are soft.
In another saucepan, add the remaining butter and stir in the flour. Mix it well and cook it for three minutes.
Stir the flour mixture into the soup.
Add milk and shredded cheese to the soup and stir it into a thick, creamy liquid.
Add salt to taste.
Serve hot.
8. Cheesy Potato Soup
You Will Need:
6 tbsp butter, unsalted
4 cups water
8 potatoes, peeled and diced
1 ½ cup chopped celery
1 ½ cup chopped onions
2 tablespoons flour
2 1/3 cups milk
15 slices cheese
2 tbsp fresh parsley, chopped
How To Make:
1. In a large pan, melt the butter and add onions and celery. Sauté them until they become tender.
2. Stir in the potatoes and water and bring the liquid to a boil. The potatoes should turn tender.
3. Break the cheese slices into small pieces. Add the cheese to the boiling potato soup and stir it until it melts.
4. Combine milk and flour in another bowl and mix until the flour is completely dissolved.
5. Slowly stirring the potato soup, pour in the milk and flour mixture into it and cook for about five minutes, until the liquid gains a thick creamy consistency.
6. Garnish with parsley and serve.
