Total time: 1 hr
Serves: 8
Ingredients
5 russet potatoes, washed, unpeeled and cute into 1/2 inch cubes
1 (32 oz.) carton chicken broth
1/2 tsp. salt
1/2 tsp. pepper
1 (12 oz.) bag frozen broccoli cuts
1/3 cup flour
1 cup fat free milk
8 oz. shredded cheddar cheese
1/2 cup fat free sour cream
4 green onions, chopped
2-4 sliced of bacon, cooked and chopped
Directions
In a 5 qt Dutch oven, place potatoes, add just enough water to cover potatoes. Heat to boiling. Reduce heat; cover and simmer 10-15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes, return remaining potatoes to Dutch oven. In a small bowl mash reserved potatoes with a fork, return to Dutch oven.
Stir in broth, salt and pepper. Heat to boiling. Add broccoli, return to boiling, cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
In a small bowl with a wire whisk, stir flour into milk until well mixed.
Add milk mixture to potato mixture, stirring constantly.
Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream, green onions, and bacon. Heat through.
Enjoy!
Recipe adapted from eatbetteramerica.com
No comments:
Post a Comment