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Queso Soup with Broccoli and Potato - Lunch Version

<p>Broccoli and cheese. Potato and cheese. Two delicious combos - why not combine them in the same soup? Add some red peppers for color and green chiles for a queso-like kick, and you will have one happy family.</p>
6 Servings Recipe By

Ingredients

  • 1/4 cups Butter
  • 1 cup dice Bell Pepper, Red
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 4 ounces drain Mild Green Chiles, Diced, Canned
  • 3/4 cups peel and grate Yukon Gold Potato
  • 1/4 teaspoons Cumin
  • 3 1/2 cups Chicken Broth/Stock
  • 1/3 cups Flour, Whole Wheat
  • 2 1/2 cups Whole Milk
  • 1 cup Monterey Jack Cheese, Shredded
  • 1 cup Cheddar Cheese, Mild - Shredded
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 3 cups dice and cook Broccoli

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups
  • 351 Calories
  • 23g Total Fat
  • 14g Sat Fat
  • 0g Trans Fat
  • 66mg Cholesterol
  • 861mg Sodium
  • 21g Total Carb
  • 3g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 17g Protein
  • 13 WW Freestyle

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.

Freeze For Later Cooking 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. Add peppers and onion and cook 4-5 minutes until softened.
  3. Add garlic, chiles, potatoes, and cumin. Cook another 4-5 minutes until potatoes start to brown.
  4. Stir in broth a little at a time, scraping the browned bits from the bottom of the pan.
  5. Bring mixture to a boil, then reduce heat to medium low, cover and simmer 25 mintues.
  6. Meanwhile, whisk together flour and milk in a bowl.
  7. After soup has simmered, add flour mixture. Cook stirring constantly for 5-7 minutes until thickened.
  8. Remove from heat and stir in cheeses until smooth. Season with salt and pepper.
  9. Stir steamed broccoli into soup.
  10. Cool soup completely.
  11. Divide among freezer bags, label, and lay flat to freeze.

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. Reheat soup in microwave for 1-2 minutes or until heated through.

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