Broccoli Cheese Soup with Cheddar Bobbers

By á-159756

Ingredients

• 1 can (10.2 oz) Pillsbury Grands refrigerated Buttermilk Biscuits (5
• biscuits)
• 2 cups shredded Medium Cheddar Cheese (8 oz)
• 1/4 cup Butter
• 2 cups diced Onions (2 large)
• 1/4 cup All-Purpose Flour
• 3 cups Whole Milk
• 1 bag (12 oz) Green Giant Steamers frozen chopped Broccoli

Preparation

Step 1

1. Heat oven to 350. Line large cookie sheet with cooking parchment paper. Separate dough into 5 biscuits. Separate each biscuit into 2 layers, then press each to form 4-inch round.

2. For each bobber, place 1 tablespoon cheese in center of 1 round. Pull up dough around cheese and pinch to seal. Place bobbers seam side up 2 inches apart on cookie sheet. Bake 15-17 minutes or until golden brown.

3. Meanwhile, in 5 quart Dutch Oven, melt butter over medium-high heat. Add onions and 1/2 teaspoon salt, cook 4-6 minutes, stirring frequently, until browned. Add flour and cook, stirring occasionally, 1-2 minutes or until lightly browned.

4. Slowly stream in milk, stirring constantly. Heat to simmering, reduce heat and cook 5 minutes longer, stirring frequently, until milk has thickened.

5. Turn off heat, add remain9ing cheese. Stir to melt cheese.

6. Meanwhile, make broccoli as directed on bag. Stir broccoli into soup. Divide soup among 4 large bowls. Serve each with 2 or 3 bobbers.