- 8 medium sized potatoes – cubed
- 1 stick butter or margarine
- 3 tablespoons flour
- 1 cup diced onions
- 2 cups half and half cream
- 1 tub Gordo’s original cheese dip
- 1 can chicken broth
- 2 cups milk
- 1 tablespoon
- 1/2 tablespoon pepper
- 1 cup cheddar cheese for garnish
In large pot, boil potatoes 15 minutes or until tender. Remove from pot, drain and set aside. Place 1 stick of butter and the onions in your pan and sauté them until tender. Add 3 tablespoons to butter and onions and stir until all is incorporated. Brown this mixture about 2 minutes – be careful not to burn. Add milk, cheese dip, broth, half and half cream and spices. Stir until blended together. Add your potatoes back to the pot. Sprinkle with cheddar cheese for garnish.
This recipe can be “quickly changed” into broccoli cheese soup by adding 2 cups chopped cooked broccoli.
