Wednesday, December 9, 2009

Gluten Free Cheesy Ham and Broccoli Soup

When I took my kids to school this morning, my trusty car thermometer read 3 degrees. 3. Now it's up to a toasty 17 degrees outside and it's making me think there might be soup on the horizon for dinner tonight. One of my favorite December soups is one my friend Anna came up with for a great crock pot soup. You've seen those soup mixes in the soup aisle and sadly walked by them knowing they are full of wheat flour and other additives that are no good for a gluten free diet. Well Happy Holidays because my Christmas/Hannukah gift to you is this: Bear Creek Soup has several mixes that are gluten free, including Cheddar Broccoli. We had this soup for our Christmas Eve luncheon with my parents last year, and it was such a great and easy main dish. I got regular bread bowls for everyone else, and I had some Gluten Free 1-2-3 biscuits. Super delish. And let me introduce you to the newest member of my kitchen family: I went to Target to buy the $15 stainless crock pot on sale and OF COURSE they were all gone so I got the $20 red one instead. It's quite festive and cute for the holidays. I even leave this one out on the counter sometimes. It blends right in with all the Christmas decor. Anyway, try this soup and enjoy your gift of Bear Creek happiness.

Cheesy Broccoli and Ham Soup

4 packages Lipton Cup a Soup Creamy Chicken soup mix
1 1/2 cups water
1 package Bear Creek Cheddar Broccoli soup mix
4 peeled and diced potatoes
3 pieces diced cooked ham
1 package frozen broccoli, or 2 fresh broccoli crowns, cut into florets
3-4 slices American Cheese
3 tsp Better than Boullion Chicken flavor
1 clove minced garlic
1 tsp pepper
8 cups milk or water

Whisk together the packages of Creamy Chicken soup mix and water. Microwave for 2 minutes 15 seconds. Dump into a greased Crock Pot. Add Bear Creek Cheddar Broccoli soup mix, potatoes, ham, broccoli (if you are using fresh broccoli, add last hour of cooking), American cheese slices, boullion, garlic, pepper, and milk or water. Cook on low for 4-5 hours.
I use milk in this recipe because I like it to be really creamy, but the packaging for the soup mix says you can use water too. I've never tried it that way, but I would love for someone to give it a shot and let me know how it works. Super runny? Thick and creamy like this one? Leave a comment if you 've tried it and let us know!
Happy eating!

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