Prep 5 mins
Cook 18 mins
From Everyday with Rachael Ray mag.
- 1 potato, peeled and diced into 1/2-inch chunks
- 10 ounces broccoli, frozen
- 4 cups water
- 4 ounces goat cheese
- salt & pepper, to taste
- In medium saucepan, combine potato, broccoli, and water; cover and simmer 10 min or until potato is tender.
- Puree with goat cheese & season with salt & pepper.
I'm sorry to have to rate this so low, but this soup was very bland and way to watery. I ended up adding a pound of cheddar cheese and a flour/milk mixture in order to doctor it up and make it edible. I really had high hopes for this since it was a Rachael Ray recipe. Made for Zaar Chef Alphabet Soup ~ Jan-June 2013.
I made this soup for the family tonight. It was quite good, but I altered it. I did use half goat cheese and half medium cheddar cheese (that's what I had on hand). I cooked the potatoes about 5 minutes before adding the frozen broc. I also made a roux using butter, flour, milk and just a little water to mix the cheese into (sorry... all water seemed like it wouldn't be so good). I served it with freshly baked dinner rolls (well, the Pillsbury "crack the tube open and bake" kind), and a simple lettuce side salad with a sour cream/ranch dressing (that I also used to throw a dollop on top of my soup bowl). Very nice and easy for a home-made soup. Thank you for sharing your recipe. (Made for "Zaar Chef Alphabet Soup" tag game - Spring 2013).