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Betty's Rockin' Broccoli Potato Cheddar Cheese Soup

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Published on May 30, 2009

Betty responds to a viewer request and demonstrates her Rockin' Broccoli Potato Cheddar Cheese Soup. The soup is hearty and flavorful--and pretty, too!

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Rockin' Broccoli Potato Cheddar Cheese Soup

2 large Idaho baking potatoes, washed, peeled, and cut into cubes (about 3/8-inch on a side)
7 tablespoons butter or margarine (divided)
1 1/2 teaspoons salt (divided)
10 oz. box frozen chopped broccoli
1/4 cup flour
2 cups shredded sharp Cheddar cheese
2 to 3 cups milk (I used 2 cups, and the soup was very thick. You can start with 2 cups and adjust to the thickness you like at the end. The degree to which the potatoes are mashed affects the thickness of the soup, also.)

Wash and peel 2 Idaho baking potatoes. Cut them into 3/8-inch cubes, and let them sit in water until you are ready to use them. When ready, pour off water, and blot the potatoes dry with paper towels. Melt 1/2 stick (4 tablespoons) of butter or margarine in a deep skillet over low heat. Turn the heat up a bit, and add the potato cubes. Sprinkle 1 teaspoon salt over the potatoes, and immediately cover them with a lid. Let them cook for about 20 minutes, checking and stirring occasionally, until completely done. (They may brown a bit--that's fine; it just adds to the flavor!) While your potato cubes are cooking, prepare your chopped broccoli and your cheese sauce. Place a 10 oz. box of chopped broccoli into a medium saucepan that has about an inch of rapidly boiling water. Let it cook until tender, but still bright green, about 5 to 8 minutes. As soon as the broccoli is done, pour it through a colander to remove water. Meanwhile, prepare your cheese sauce. Melt 3 tablespoons of butter or margarine in a saucepan. Remove from heat and stir in 1/4 cup flour, 2 cups shredded sharp Cheddar cheese, and 2 to 3 cups milk (2 for thick soup, up to 3 for thinner soup). Sprinkle with 1/2 teaspoon salt, and return to cooktop. Cook over low heat, stirring constantly, until thickened and smooth, about 5 minutes. When the potato cubes are tender, remove them from the cooktop to a work space where you can assemble your soup. If there is excess fat in the bottom of the skillet of potatoes, use a paper towel to absorb and remove the excess fat. Use a potato masher to mash the potatoes a bit, making sure to leave plenty of lumps of potato. Add your cooked chopped broccoli and your prepared cheese sauce. Stir all together, until well combined. Pour into a soup tureen and cover until ready to serve. Serve while hot, transferring full ladles to soup bowls. Very flavorful and delightful to look at--a great comfort food!!!

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