So, inspired from a post earlier by Celicia Charleston comes the latest installment for Traci Sperino-Brock and fellow (should I put myself in a class with the famous Kim or not? Im nowhere near her skill level...) Cooker-person Kim Sickles LaWall with a fun side note for Rebecca Myers and Roberta Neumann Spezzano and mom Kathleen Grove Gerace... Dales crazy idea for Cheese Potato Broccoli Soup... Stick of butter or close enough melted in a pot with 2 slices of a medium sweet onion diced up pretty small. Cooked the onion with too much salt and pepper for it (enough for the whole pot actually) until it was translucent over a medium heat. Then I added 2 heaping scoops of Chicken Bouillon, a couple of shakes of Celery seed (I didnt have any celery to chop up and cook with the onion) and then poured in several cups of milk... to about a third of the pot I think, maybe a bit less. To that wonderful icky mix I added a couple of handfuls of shredded sharp cheddar cheese, about 1/3rd of a block of Queso Fresca crumbled, and the remains of the little Italian mix of cheese I had (about half a cup of the italian mix was left and it was mostly Parmesan and mozzarella) and reduced the heat to medium low and melted it all together. This is where you fiddle with it until it tastes the way you want it because not much else you add will change the flavor... and I liked what I had so I left it. Then I peeled and chunked about 7 or 8 rather small potatoes (I aim for one medium per person and these were really rather small for Idaho Russet Potatoes) and they are boiling now. I also put on broccoli chunks from the freezer on to boil. When they are actually done, ill drain them and then add to the sauce / broth mix. I expect Ill have to add a bit more milk to make it all get covered but it wont be much. Then Ill just heat through and serve. Picture to follow when its actually done. Suggestion from you other ladies that cook on how to improve or your own version would be fantastic!
Posted on: Mon, 08 Sep 2014 21:44:56 +0000