1 1/2lbspotatoes cut into bite size pieces (peeled or unpeeled)
1mediumcarrot, shredded
2tspgarlic minced
1/2tspsalt
1/4tspblack pepper
1/4tsppaprika
1/4tspground cumin
2broccoli crowns, cut into bite size pieces
6-8cupschicken broth (amount depends on how thick you want soup)
1cupheavy whipping cream
3cupsshredded cheddar cheese
Instructions
In a large Dutch oven or soup pot, heat 2 TBS butter and 1 TBS cooking oil over medium high heat until butter is sizzling. Add in onion and season with a pinch of salt & black pepper. Saute until onions are softened and lightly browned.
Add in minced garlic and shredded carrot and potatoes. Stir until combined.
Bring temperature to a high heat and stir in 6-8 cups of chicken broth. (This will depend on how thin or thick you want your soup.) Season with ground cumin and paprika. Bring to a boil. Allow to boil & simmer until potatoes are cooked through and tender.
Add in broccoli and cook until tender. Stir in heavy whipping cream. Slowly add in shredded cheddar cheese and stir until cheese has melted. Taste for any more added seasonings. Cook a few more minutes, then turn off heat. Enjoy.
Just wanted to say thank you. Everything that I hav cooked following your videos has had my husband saying that’s a keeper. You’ve turned in to quite the cook. Thanks again.
I have tried and tried to get receipe for pumpkin earth wake cake please help
Sorry for the delay, here is the link. https://catherinesplates.com/pumpkin-earthquake-cake/
Just wanted to say thank you. Everything that I hav cooked following your videos has had my husband saying that’s a keeper. You’ve turned in to quite the cook. Thanks again.