I got this recipe from Mel's Kitchen Cafe, but changed it a bit so that I could use what I had. It is so creamy and delicious! And perfect with this bread. My husband said it was the best soup he had ever had. My son had seconds. My girls didn't say they would die while eating it. I had some for lunch the next day (yum). Success!
In fact, my adorable sister in law just had her second super cute baby girl and I would have made this for her if she didn't live 9 hours away!
3 1/2 cups chicken broth
1 small onion, diced
5 red potatoes cut into thin slices
1/3 cup all purpose flour
1/4 cup butter
1/2 tsp. salt
1/2 tsp. pepper
2 cups milk
1 cup mozzarella
1 cup 3 cheese blend (any kind will do)
2 1/2 to 3 cups steamed broccoli (I used frozen)
Simmer chicken broth, chopped onion and potato for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in steamed broccoli. I just microwaved mine until it was crispy tender and a little frozen still. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.