Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Heat butter over medium heat in a large, lidded pot.
2. 9203640 Upgrade to a paid membership 94107 to unlock all instructions 64523
3. 523420 Upgrade to a paid membership 67727 to unlock all instructions 34979
4. 9371101 Upgrade to a paid membership 40389 to unlock all instructions 90883
5. 1732580 Upgrade to a paid membership 64841 to unlock all instructions 25662
6. 2356937 Upgrade to a paid membership 77785 to unlock all instructions 34790
7. 1921385 Upgrade to a paid membership 46200 to unlock all instructions 97197
8. 4375419 Upgrade to a paid membership 37373 to unlock all instructions 54858
9. 6372738 Upgrade to a paid membership 2868 to unlock all instructions 30106
10. 8332337 Upgrade to a paid membership 34580 to unlock all instructions 66482
11. 2641325 Upgrade to a paid membership 97225 to unlock all instructions 3534

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 7175444 Upgrade to a paid membership 78723 to unlock all instructions 69443

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Heat butter over medium heat in a large, lidded pot.
2. Add peppers and onion and cook 4-5 minutes until softened.
3. Add garlic, chiles, potatoes, and cumin.
4. Cook another 4-5 minutes until potatoes start to brown.
5. Stir in broth a little at a time, scraping the browned bits from the bottom of the pan.
6. Bring mixture to a boil, then reduce heat to medium low, cover and simmer 25 mintues.
7. Meanwhile, whisk together flour and milk in a bowl.
8. After soup has simmered, add flour mixture. Cook stirring constantly for 5-7 minutes until thickened.
9. Remove from heat and stir in cheeses until smooth. Season with salt and pepper.
10. Stir steamed broccoli into soup.