Broccoli and Potato Chowder
Easy Homemade Cheese Crisps
Ingredients
- 2 Tbsp butter
- ½ cup finely chopped onion
- 3 Tbsp all-purpose flour
- 1 (32-oz) carton chicken broth
- 1 cup milk
- 1½ lb small red potatoes, cut into ½-inch pieces
- ½ (12-oz) pkg frozen cut broccoli
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup shredded Cheddar cheese
- ⅓ cup sour cream
Instructions
- Melt butter in a Dutch oven over medium heat. Add onion; cook, stirring often, 5 minutes.
- Sprinkle with flour; cook, stirring constantly, 2 minutes. Gradually stir in broth and milk until smooth.
- Stir in potatoes, broccoli, thyme, salt, and pepper; bring to a boil, reduce heat, and simmer, stirring occasionally, 15 minutes or until potatoes are tender.
- Add cheese and sour cream, stirring until cheese is melted.
Side Dish Ingredients
- ½ (6-oz) pkg ultra thin slices Cheddar cheese
Side Dish Instructions
- Preheat oven to 300°F. Cut 1 slice of cheese into 4 pieces. Repeat with 5 more slices. Arrange half of the small squares of cheese on a parchment paper-lined baking sheet about 1 inch apart.
- Bake 10 to 11 minutes or until browned and almost crisp looking. Cool 5 minutes; transfer to a plate or wire rack to cool and crisp up. Repeat with remaining cheese.
- Serve cheese crisps with soup.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
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