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Three-Cheese Broccoli Potato Soup


This is the perfect soup to fill a big crusty bread bowl

The blend of cheeses, broccoli, and potatoes make this creamy soup the ideal companion for a big crusty bread bowl.

Three-Cheese Broccoli Potato Soup
(about 4-6 large servings)

¾ cup chopped onion
2 medium potatoes
2 tablespoons olive oil
5 cups water
1 cup chicken broth
1 bag frozen broccoli (thawed and drained of standing water)
1 clove garlic, minced
¼ pound processed cheese
¼ pound Monterey Jack cheese
¼ pound Cheddar cheese
6 cups whole milk

Peel potatoes and cook until just tender but firm. Cube and set aside.
Saute onion in olive oil.
In a large pot, combine water, onion, and chicken broth. Boil for about 5 minutes.
Add broccoli and garlic and simmer for an additional 20 minutes.
Stir in the cheeses, potatoes, and milk and continue simmering.
Stir frequently until cheeses are melted.

To form the perfect bread bowl, make your favorite dough. Use small round casserole dishes (about 7 inches in diameter). Coat with cooking spray and sprinkle with cornmeal. Add the dough in a ball and let it rise. When it has doubled, place in the oven and bake at 350 degrees until crispy and nicely browned. Remove and slice off top (keep for serving with soup). Scoop out insides - as much as desired - and fill with soup.

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