Except maybe a burger.
Edit: Because preslove called me out, I'm turning this into a Cooking with SunnyD thread.
Here ya go!
2 cups chicken stock (home made)
4 cups water
3 to 4 medium/large potatoes, cubed
2 cups fresh broccoli florettes (or frozen broccoli crowns)
1 brick (10oz) cream cheese, cubed
1 brick (8oz) cheddar cheese, shredded
2 to 4 oz. Monterrey Jack cheese, shredded
(Optional) Bacon, cooked and crumbled
Bring stock/water to boil, add potatoes and and 1 cup of broccoli. Boil until potatoes just start to become tender. Remove about 1/2 the potatoes and as much of the broccoli that is willing to come out and puree in a food processor. Stir puree mixture back into pot with remaining potatoes/broccoli/stock, and add the remaining uncooked broccoli.
Add cubed cream cheese to pot and stir until completely melted (you may end up with some small chunks, which I smush against the side of the pot and continue stirring - it'll end up melting for the most part anyway). Keep in mind you will still have some chunks of potato as you're doing this. Once the cream cheese is melted, reduce heat to medium-low and start slowly adding handfuls of the shredded cheeses while stirring. Continue stirring until the previous handful is completely melted before adding more cheese.
At this point, optionally add bacon crumbles to the soup for flavor.
Once all of the cheese is melted, simmer and stir frequently - you need to reduce until the desired consistency is reached, but if you just leave it sitting the cheese will start settling and burn on the bottom of the pan. I personally add 1 teaspoon of cornstarch dissolved in a little bit of water to thicken a bit faster.
Remember, it will thicken quite a bit as it cools. Give it about 5 to 10 minutes depending on the consistency of your soup (again, I used cornstarch, so mine set a lot quicker). Salt to taste.
Enjoy!
Edit: Because preslove called me out, I'm turning this into a Cooking with SunnyD thread.
Here ya go!
2 cups chicken stock (home made)
4 cups water
3 to 4 medium/large potatoes, cubed
2 cups fresh broccoli florettes (or frozen broccoli crowns)
1 brick (10oz) cream cheese, cubed
1 brick (8oz) cheddar cheese, shredded
2 to 4 oz. Monterrey Jack cheese, shredded
(Optional) Bacon, cooked and crumbled
Bring stock/water to boil, add potatoes and and 1 cup of broccoli. Boil until potatoes just start to become tender. Remove about 1/2 the potatoes and as much of the broccoli that is willing to come out and puree in a food processor. Stir puree mixture back into pot with remaining potatoes/broccoli/stock, and add the remaining uncooked broccoli.
Add cubed cream cheese to pot and stir until completely melted (you may end up with some small chunks, which I smush against the side of the pot and continue stirring - it'll end up melting for the most part anyway). Keep in mind you will still have some chunks of potato as you're doing this. Once the cream cheese is melted, reduce heat to medium-low and start slowly adding handfuls of the shredded cheeses while stirring. Continue stirring until the previous handful is completely melted before adding more cheese.
At this point, optionally add bacon crumbles to the soup for flavor.
Once all of the cheese is melted, simmer and stir frequently - you need to reduce until the desired consistency is reached, but if you just leave it sitting the cheese will start settling and burn on the bottom of the pan. I personally add 1 teaspoon of cornstarch dissolved in a little bit of water to thicken a bit faster.
Remember, it will thicken quite a bit as it cools. Give it about 5 to 10 minutes depending on the consistency of your soup (again, I used cornstarch, so mine set a lot quicker). Salt to taste.
Enjoy!
Last edited:
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