Recipe: Tasty Cheesy Potato & Broccoli Soup

Cheesy Potato & Broccoli Soup. The same golden, crispy hash browns you've always loved. Whip up a batch of easy-to-prep, crowd-pleasing cheesy potatoes with our favorite recipes from Food Network chefs. Layer the potatoes, onion, cheese, salt and pepper into a microwave safe casserole dish.

TIP: You can also make crockpot cheesy potatoes if you'd like. Simply mix the potatoes, sour cream, cream of chicken, butter, half of the cheese and spices in the slow cooker. These cheesy potatoes are the stuff of family legend. You can cook Cheesy Potato & Broccoli Soup using 13 ingredients and 10 steps. Here is how you cook it.

Ingredients of Cheesy Potato & Broccoli Soup

1. Prepare of small to medium Yukon gold potatoes.
2. You need of frozen chopped broccoli.
3. It's of of a sweet Spanish onion.
4. It's of chicken stock.
5. It's of Goats milk.
6. Prepare of All purpose gluten free flour.
7. You need of coleman's mustard powder.
8. Prepare of bag of finely shredded cheddar cheese.
9. It's of paprika.
10. You need of garlic powder.
11. You need of La Preferida Sazon seasoning.
12. It's of butter.
13. Prepare of Canola oil.

Don't count on having any leftovers of this easy cheesy potato casserole, because this simplified potato casserole recipe goes fast and everyone will be back for seconds. Cheesy Potato Ingredients While the obvious ingredient is potatoes we add lots of cheddar cheese, sour cream, butter, soup, and green onions finish out this easy dish. You can vary these ingredients to suit your taste or use what you have on hand. Cheesy Potato Bake These baked cheesy potatoes satisfy even hearty appetites.

Cheesy Potato & Broccoli Soup instructions

1. Pre heat oven to 400° F and mix the paprika, garlic and sazon together into a jar..
2. Chop the potatoes into about half inch chunks.
3. Place on to a parchment lined baking sheet then dust with seasoning mixture to taste and toss with a couple tbsp oil. Make sure to mix well so the seasoning and oil coats all the potatoes and arrange into a single layer..
4. Bake for about 45 minutes or until golden and still a bit soft, don't make as crispy as home fries..
5. Sweat the onion in the butter and a little bit of oil. Once translucent start making the cheese sauce..
6. Add about 2 tbsp flour to the onions and whisk until toasty, cook out the raw flavor..
7. Slowly stir in the goats milk and 1 can of chicken stock..
8. Once it has thickened up and started to bubble slowly whisk in the bag of cheese and other can of chicken stock..
9. Put cooked taters and thawed/drained broccoli into a crockpot. Pour in cheese sauce and lightly stir together..
10. Let mingle for at least an hour and serve..

It's easy to fix since there's no need to peel the potatoes. The mild, comforting flavor goes nicely with any meat—I especially like it with meat loaf. Cheesy Fiesta Potatoes and the Spicy Potato Soft Taco aren't the only items coming back to Taco Bell this week. Add the cubed potatoes into a large pot of cold water, bring to a boil and cook until just tender yet still firm when pierced by a fork. Remove and drain the potatoes into a colander set into a sink.