Cooked broccoli florets are stirred into a creamy soup base made with half-and-half and cheddar cheese in this creamy potage which is seasoned with black pepper and onion flakes.
INGREDIENTS (for 6 servings):
- 4 cups chicken broth
- 1 cup water
- 1 cup half-and-half
- 4 ounces shredded Cheddar cheese
- 1/2 cup all-purpose flour
- 1/2 teaspoon dried onion flakes
- 1/4 teaspoon ground black pepper
- 4 cups broccoli florets
In a large pot over medium high heat, combine the broth, water, half-and-half, cheese, flour, onion flakes and ground black pepper. Whisk all together to break up any lumps.
Bring to a boil and reduce heat to low. Stir in the broccoli and simmer for 15 to 20 minutes, or until broccoli is tender.