Ingredients
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2 tablespoons butter
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1 medium onion, chopped
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2 -3 minced garlic cloves
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2 cups chopped broccoli florets, measure after chopping
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1/4 cup chopped parsley
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5 cups chicken broth, can use veggie broth
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1/2 teaspoon paprika
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1/2 teaspoon pepper
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1/2 teaspoon celery salt
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6 tablespoons butter
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1/3 cup flour
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3 cups milk
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2 -3 cups shredded sharp cheddar cheese
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salt, to taste
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1 cup diced ham
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1 cup chopped carrot
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32 ounces frozen cubed hash brown potatoes, thawed
Instructions
- In a large soup pot, melt butter. Add onions, carrots, garlic, broccoli and parsley; saute for about 5-7 minutes or until softened.
- Add the broth, hash browns, paprika, pepper, and celery salt.
- Bring to boil.
- Reduce heat to low and simmer for about 20 minutes or until everything is soft.
- In a separate saucepan, melt the 6 tbsp butter. Stir in the flour and stir constantly while cooking for 3 minutes. Stir this into the soup.
- Add the milk and cheese to soup.
- Cook and stir soup mixture until heated through and thickened. Add salt to taste.
- Stir in optional ham or bacon; if using it.