I love soups! They make you feel warm from the inside out and they are one of the ultimate comfort foods in my opinion.
I played around with a recipe the other day and came up with PBC Soup. It was yummy so I wanted to share it with you.
Ingredients:
In a sauté pan brown the meat. Once cooked add onions to sauté. {drain if you feel needed based on the fat content of your meat choice} Put meat and onions into your stock pan.
In the sauté pan add 1 Tbsp of butter, parsley, corn and broccoli. Add a lid, stir occasionally. This allows the broccoli to precook and thaws the frozen corn. {heat is medium}
While the corn and broccoli cook add your broth and potatoes to the meat in the stock pot. Cook until your potatoes are tender. {heat is medium-high so it simmers}
While potatoes cook: In a small sauce pan melt remaining butter and add flour. Once it has made a paste also add this to your stock pot. {Lower the temp to a medium-low} Then add milk, cheese, salt, pepper. Continue to cook and stir until cheese has melted. Add sour cream. Stir in. Serve.
Yield: 8 servings (2-1/4 quarts) Time: 45 mins {15 of that are prep}
I doubled this recipe. It made a large pan full with left overs to freeze. I chopped my broccoli super small and used a whole bag of frozen corn since I doubled the recipe. I also diced my potatoes super small so each potato bite could fit on a spoon and so they would cook fast.
I did not steam the corn before adding it to saute. It was still frozen.
I thought this soup was filling and yummy and perfect for cooler weather. If you make it let me know what you think and how you made it your own
I played around with a recipe the other day and came up with PBC Soup. It was yummy so I wanted to share it with you.
- 1/2 pound ground beef or turkey
- 1/4 cup chopped onion
- 3/4 cup chopped broccoli
- 3/4 cup fresh or frozen corn
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups diced peeled potatoes (1-3/4 pounds)
- 1/4 cup all-purpose flour
- 2 cups (8 ounces) process cheese (Velveeta), cubed
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
In a sauté pan brown the meat. Once cooked add onions to sauté. {drain if you feel needed based on the fat content of your meat choice} Put meat and onions into your stock pan.
In the sauté pan add 1 Tbsp of butter, parsley, corn and broccoli. Add a lid, stir occasionally. This allows the broccoli to precook and thaws the frozen corn. {heat is medium}
While the corn and broccoli cook add your broth and potatoes to the meat in the stock pot. Cook until your potatoes are tender. {heat is medium-high so it simmers}
While potatoes cook: In a small sauce pan melt remaining butter and add flour. Once it has made a paste also add this to your stock pot. {Lower the temp to a medium-low} Then add milk, cheese, salt, pepper. Continue to cook and stir until cheese has melted. Add sour cream. Stir in. Serve.
Yield: 8 servings (2-1/4 quarts) Time: 45 mins {15 of that are prep}
I doubled this recipe. It made a large pan full with left overs to freeze. I chopped my broccoli super small and used a whole bag of frozen corn since I doubled the recipe. I also diced my potatoes super small so each potato bite could fit on a spoon and so they would cook fast.
I did not steam the corn before adding it to saute. It was still frozen.
I thought this soup was filling and yummy and perfect for cooler weather. If you make it let me know what you think and how you made it your own
Comments
Post a Comment