Ham Cheese Broccoli Soup
This is a Paula Deen recipe and originally billed as Ham, Broccoli and Potato, but I renamed it based on the stringy deliciousness of the cheese.
HH was a little skeptical (this seems to be a new reoccurring theme lately), but was a believer when all was said and done. He even thought it was chowder-esque. And yummy on a cold So Cal night (that means about 50º).
This soup was warm and cozy, thick and hearty, and HH even decided to forgo the sandwich he thought he needed with the soup for substance because the soup was so substantial on its own.
I’m sure the Diner will be serving this one again later on in Dinner-in-a-Bowl season.
This recipe is from the November/December 2010 issue of Cooking with Paula Deen, it’s part of her Fast Family Suppers series. Enjoy!
Ham, Broccoli, and Potato Soup
November/December 2010 issue of Cooking with Paula Deen
¼ cup butter
4 cups frozen hash brown potatoes
1 cup chopped onion
2 tsp minced garlic
3 tbsp flour
1 (32 oz) box chicken broth
2 cups milk
2 cups chopped broccoli
1 (8 oz) package diced cooked ham
½ tsp salt ½ tsp ground black pepper
1 cup sour cream
1 (5 oz) package shredded Swiss cheese
In a large Dutch oven, melt butter over medium heat. Add hash browned, onion, and garlic; cook for 5-6 minutes, stirring frequently, or until has browns are tender. Add flour; cook for 2 minutes, stirring constantly. Stir in chicken broth and milk, cook for 5 – 6 minutes, or until slightly thickened. Add broccoli, ham, salt and pepper; cook for 10 minutes, stirring frequently. Add sour cream and cheese, stirring until cheese si melted and soup is heated through.