Broccoli and Cheese Potato Soup

IMG_1602This was a pretty quick and easy dinner to make on a weeknight.  It doesn’t take as long to cook as you might think.  I was a little disappointed that it turned green but given that you’re blending it with green broccoli, I guess it is to be expected.  I used a head of fresh broccoli and steamed it before putting it in rather than frozen.  The pastries were okay.  I think it could have used a bit more milk as they seemed to come out a little dry.  They are, by design, really thin.  You can cut them in any shape; I thought the hearts added a nice touch.

(recipe taken from the Taste of Home, February/March ’13 issue)

3 cups cubed, peeled potatoes (about 3 medium)
1 medium onion, chopped
2 garlic cloves, minced
2 cups chicken broth
1 3/4 cups water
1/2 TSP pepper
1/4 TSP salt
3 cups frozen broccoli florets
3 TBSP all-purpose flour
1/3 cup milk
1/3 cup shredded cheddar cheese
minced fresh parsley

In a large saucepan, combine the first seven ingredients; bring to a boil.  Reduce heat and simmer, covered for 10-15 minutes or until potatoes are tender.  Note – the smaller you cube the potatoes, the faster they will cook.  Stir in broccoli, return to a boil.

In a small bowl, whisk the flour and milk until smooth; stir into soup.  Cook and stir 2 minutes more or until thickened.  Remove from heat; cool slightly.  Process in batches in a blender until smooth.  I used my trusty stick blender and did it right in the pot.  It seemed easier.  Return to pan; heat through.  Sprinkle with cheese and parsley after putting it in the bowls.

Biscuits –

2 cups all-purpose flour
1 1/4 TSP salt
2/3 cup shortening
5 to 6 TBSP milk

In a large bowl, mix the flour and salt; cut in shortening until crumbly.  Gradually add milk, tossing with a fork until dough holds together.  Shape into a disk; wrap in plastic.  Refrigerate for 30 minutes or overnight.

On a floured surface, roll dough to 1/4 inch thickness.  Using a floured 2 1/2 inch heart-shaped or round cutter, cut 18 shapes.  Place 1 inch apart on baking sheets.  Bake at 425 degrees for 8-11 minutes or until golden brown.  Cool on a rack.

I used 5 TBSP of milk and it seemed to come together okay.  Once I started rolling it out, it seemed a little dry so you might go with the 6 TBSP to be sure.

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