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Categories:
chicken broth chicken bouillon turkey potatoes onion flakes pepper frozen broccoli milk Cheddar cheese
Viewed: 30 - Published at: 6 years agoIngredients
- 4 small cans chicken broth
- 4 cubes chicken bouillon, crushed
- 1 (12 oz.) jar turkey or chicken gravy
- 4 to 5 small potatoes
- 2 tsp. minced onion flakes
- 1/2 tsp. pepper
- 8 oz. frozen broccoli pieces, cut up
- 1 (12 oz.) can evaporated milk
- 8 oz. medium or sharp Cheddar cheese, shredded
Method
- In a large stockpot, mix together chicken broth, chicken bouillon and gravy. Stir together over medium heat until gravy is incorporated into broth and bouillon cubes are dissolved. Increase heat and bring mixture to a boil. Add potatoes, onion flakes and pepper. Cook for about 5 minutes and then add broccoli pieces. Continue cooking, stirring occasionally, until potatoes are fork tender. Turn heat to low, dip out about 1 cup of mixture and place in bowl.
- Allow to cool slightly.
- When slightly cool, add evaporated milk to bowl. (This keeps the milk from curdling when it hits the hot soup.)
- Stir together and then add back to the boiler.
- Add cheese. Increase heat until mixture is at a slow boil, stirring constantly until cheese is melted through.
