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Cheesy Broccoli Potato soup (with chicken) (10/30/2009)

Cheesy Broccoli Potato Soup

6 tablespoons butter
1 cup chopped onion
3 stalks celery, diced
1 medium red bell pepper, diced
2/3 cups flour
4 cups chicken broth
3 cups milk
2 cups Half & Half
1 12 oz. package fresh broccoli, chopped
2 cups potatoes, peeled and diced
3 cups shredded cheddar cheese
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
1 rotisserie chicken, skinned & chopped (optional)

Melt butter in a large saucepan over medium heat, add onion, celery and red pepper and cook until tender. Add flour; stir until blended. Gradually stir in broth. Heat until slightly thickened. Add milk, half & half, broccoli and potatoes. Cook over medium heat about 20-30 minutes or until broccoli and potatoes are tender. Stir in cheese, salt and pepper, and chicken if using. Cook another 10 minutes and serve. Goes great with crusty bread and a salad.

Serves 12.

This week's recommended wine from Van's Liquor Store in East Dubuque-Schlink Haus Riesling, Kabinett, or Spatlesse 750ml bottle, $5.99 through 11-2-09.

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