“Green” Tater Soup


Submitted By: Jim Buck

Ingredients

  • 2 cans chicken broth and
  • 2 cans water
  • 2 chicken bouillon cubes
  • 1 package onion soup mix
  • 8 potatoes, peeled and diced
  • 4 large carrots, peeled and diced
  • 1 onion, diced
  • 2 stalks celery, diced
  • 1 teaspoon minced garlic
  • ¾ cup flour
  • 3 stalks broccoli, peeled and pureed in blender
  • 1 pint half-and-half
  • Salt and pepper to taste

    • Instructions


    In a large Dutch oven, combine broth, water, bouillon cubes, soup mix, and potatoes. Sauté carrots, onions, and celery; add garlic and sauté one minute longer. Stir in flour until well coated; add to potatoes. Add pureed broccoli to potatoes.
    Bring to a boil, cover, and reduce to simmer for 40 minutes, stiring often. Add half-and-half slowly and cook five minutes longer. Salt and pepper to taste.
    Optional: Top with shredded Cheddar cheese and sour cream.