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The ingredients needed to prepare Cheesy Potato & Broccoli Soup:
- Prepare 4-6 small to medium Yukon gold potatoes
- You need 1 bag frozen chopped broccoli
- Prepare 1/4 of a sweet Spanish onion
- Prepare 2 cans chicken stock
- Get 2 cups Goats milk
- Use All purpose gluten free flour
- Use 1 tsp coleman's mustard powder
- Provide 1 (8 oz) bag of finely shredded cheddar cheese
- Get 1 tsp paprika
- Prepare 1 tsp garlic powder
- Take 1 tbsp La Preferida Sazon seasoning
- Prepare 1/4 stick butter
- You need Canola oil
Steps to make Cheesy Potato & Broccoli Soup:
- Pre heat oven to 400° F and mix the paprika, garlic and sazon together into a jar.
- Chop the potatoes into about half inch chunks
- Place on to a parchment lined baking sheet then dust with seasoning mixture to taste and toss with a couple tbsp oil. Make sure to mix well so the seasoning and oil coats all the potatoes and arrange into a single layer.
- Bake for about 45 minutes or until golden and still a bit soft, don't make as crispy as home fries.
- Sweat the onion in the butter and a little bit of oil. Once translucent start making the cheese sauce.
- Add about 2 tbsp flour to the onions and whisk until toasty, cook out the raw flavor.
- Slowly stir in the goats milk and 1 can of chicken stock.
- Once it has thickened up and started to bubble slowly whisk in the bag of cheese and other can of chicken stock.
- Put cooked taters and thawed/drained broccoli into a crockpot. Pour in cheese sauce and lightly stir together.
- Let mingle for at least an hour and serve.
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