Happy Wednesday y'all! As you will hopefully come to learn, I LOVE to cook. However, I do not like cleaning up after my creations are made. So one pot dishes are by far my favorite. I cant believe I am sharing this one as it is a family recipe handed down to me from my grandmother. Its fairly cheap, easy, and a huge hit with my kids. Plus the leftovers are fabulous. I plan on tweaking this in the near future to make it less "processed" but for now I am giving you my current version of the recipe. Enjoy!
Ingredients:
olive oil
1/2 medium onion diced
2-3 large carrots diced
2-3 ribs of celery diced
1 clove garlic finely chopped or grated
1 carton (26oz) Chicken stock (or veg if you want to keep it vegetarian, never tried though!)
1 can cream of mushroom soup
1 bag of baby broccoli florets
1 qt milk
2-3 cups of dry mashed potato flakes (do not use "buds", wont work!)
2 cups shredded white cheddar + more for topping if desired
1/2 tsp salt/pepper (or to taste)
optional: 1 cup cooked shredded chicken
Prep time: 5 min Cook time: 30 min Start to table: approx 45 min
After dicing veggies, sautee in a couple tablespoons of olive oil over medium heat with a 1/2tsp each of salt and pepper until they begin to soften, about 5 minutes. Add garlic during the last minute to prevent from burning.
Add the carton of chicken stock and bring to a low boil. Simmer on low-medium for 10 minutes.
Add frozen broccoli and cream of mushroom soup. Stir to combine. Bring to simmer and cook on low for 5-10 minutes or until broccoli is hot and begins to get tender.
Slowly add in 1 qt of milk (I use 2%). Stir to combine. (Add in shredded chicken here if desired) Continue to cook on low stirring often for 10 minutes until all veggies are tender (not mushy).
Add in shredded cheese and stir until totally incorporated. Add in mashed potato flakes one cup at a time and stir until well combined. I use about 3 1/2 cups total flakes. Make sure to wait a minute between adding each cup in to allow it to thicken up. Much easier to add in more flakes for a thicker texture than to try and thin it out.
Allow to thicken/cool for a couple minutes before serving. Top with more shredded cheese if desired. Serve with warm bread.
So there it is. Hope you enjoy this warm, thick, and creamy soup on a cool fall night soon! If you have any questions please feel free to ask!
Ingredients:
olive oil
1/2 medium onion diced
2-3 large carrots diced
2-3 ribs of celery diced
1 clove garlic finely chopped or grated
1 carton (26oz) Chicken stock (or veg if you want to keep it vegetarian, never tried though!)
1 can cream of mushroom soup
1 bag of baby broccoli florets
1 qt milk
2-3 cups of dry mashed potato flakes (do not use "buds", wont work!)
2 cups shredded white cheddar + more for topping if desired
1/2 tsp salt/pepper (or to taste)
optional: 1 cup cooked shredded chicken
Prep time: 5 min Cook time: 30 min Start to table: approx 45 min
After dicing veggies, sautee in a couple tablespoons of olive oil over medium heat with a 1/2tsp each of salt and pepper until they begin to soften, about 5 minutes. Add garlic during the last minute to prevent from burning.
Add the carton of chicken stock and bring to a low boil. Simmer on low-medium for 10 minutes.
Add frozen broccoli and cream of mushroom soup. Stir to combine. Bring to simmer and cook on low for 5-10 minutes or until broccoli is hot and begins to get tender.
Slowly add in 1 qt of milk (I use 2%). Stir to combine. (Add in shredded chicken here if desired) Continue to cook on low stirring often for 10 minutes until all veggies are tender (not mushy).
Add in shredded cheese and stir until totally incorporated. Add in mashed potato flakes one cup at a time and stir until well combined. I use about 3 1/2 cups total flakes. Make sure to wait a minute between adding each cup in to allow it to thicken up. Much easier to add in more flakes for a thicker texture than to try and thin it out.
Allow to thicken/cool for a couple minutes before serving. Top with more shredded cheese if desired. Serve with warm bread.
So there it is. Hope you enjoy this warm, thick, and creamy soup on a cool fall night soon! If you have any questions please feel free to ask!
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