Ingredients:
4 cups diced potatoes (Yukon Gold or russet work best)
2 cups broccoli florets (fresh or frozen)
1 cup diced onion
2 cups vegetable broth (or chicken broth)
2 cups milk (or cream for a richer texture)
2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, to taste
1 tablespoon olive oil or butter (optional for sautéing)
Instructions:
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