Spud au Broc

Here in Alabama, the weather is finally starting to turn fall-ish.  Now around here, that is not synonymous with “cold”.  It just means “cooler than the burning blazes of summer” and “it’s a little chilly in the morning and at night.”  Right now it’s still getting up to the mid 80’s at midday.  BUT there’s a distinct smell of fall in the air, and the mornings are a crisp 50-something degrees.  So even though it’s not quite fall yet, people are starting to get in a fall mood.  If you’re one of those people, this dish is for you to try this week!  If you’re not one of those people and fall hasn’t hit you yet, then this dish is for you to try in a couple months!

This recipe is really just a crazy good broccoli and cheese soup. It’s so hearty and delicious.  I was inspired to turn it into “Spud au Broc” because of Jason’s Deli.  If you’re not familiar with that restaurant, they have lots of sandwiches, wraps, and potatoes.  The dish that I almost always get there is the Spud au Broc.  It’s a baked potato covered in broccoli-and-cheese soup and bacon bits.


So naturally, when I decided to try this soup recipe, I thought I’d throw it on a baked potato and add some bacon.  I actually made this same soup a second time and put it in a bread bowl.  It was really good that way too! Obviously, you can do without those things and still have some really good soup that’s perfect for fall!

Spud au Broc

Yields: 6 servings

Spud au Broc

Ingredients

  • 1/4 cup butter
  • 1/2 onion, chopped
  • 1/2 (16 ounce) package frozen chopped broccoli
  • 2 (14.5 ounce) cans chicken broth
  • 1 lb velveeta cheese, cut into 1/2 inch cubes
  • 1 cup milk
  • 1 1/2 teaspoons garlic powder
  • 1/3 cup cornstarch
  • 1/2 cup water
  • bacon pieces (optional)

Directions

  1. In a stockpot, melt butter over medium heat. Cook onion in butter until softened.
  2. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
  3. Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
  4. In a small bowl, stir cornstarch into water until dissolved. Stir into soup, stirring frequently, until thick.
  5. Can be served over a baked potato, in a bread bowl, or in a soup bowl.  Top with bacon pieces.
http://normalcooking.com/2012/09/16/spud-au-broc/

Source:  All Recipes

 

4 thoughts on “Spud au Broc

  1. Hey there! I have not tried this exact same recipe, but I make one that is very alike. Also, it follows the line of those creamy white sauces. To get a nice creamy texture it is better to cook the broccoli as specified in your recipe, then add the garlic, let that cook for a while, then add the cornstarch (without dissolving in water). Stir that mix real good and add previously warmed milk mixed with the chicken broth. Also, adding cheese at the end is definitely a must.
    My mother taught me that and I instantly recognized I was living a lie with my previous sauces!
    Love your blog and your recipes.
    Cheers!

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