Place the flour in a medium-sized bowl. While whisking, slowly pour in the milk. Whisk until the mixture is thoroughly combined. Stir the milk-flour mixture into the soup, along with the broccoli florets. Return to a simmer. Cook, stirring occasionally, until the soup thickens, about 15 minutes.
Stir in 1 TBS of Cajun seasoning and 1 TBS of onion powder. When the sauce starts to thicken, stir in all remaining cheeses. When the cheese melts, add in the seafood and stir. Once the seafood is hot turn off the heat. Spoon the potato mixture evenly onto the reserved potato skins.
Add broccoli and simmer, mashing with a potato masher, until coarsely mashed and heated through, about 2 minutes. Step 4 Remove from heat and stir in parmesan and lemon juice.
The soup is great without the immersion blender! Add the 2 cups of reserved potatoes and soup back into the pan. Now add the broccoli, salt, pepper, and half and half. Stir to combine. Bring to a gentle boil and cook for 5-6 minutes or until the broccoli is fork tender. Remove from heat and stir in the cheese.
Cut the remaining half of cheese into batons, about 1-inch x 1/4-inch in size, and set aside. To make the croquette mixture, add the mashed potatoes, 1/2 teaspoon each salt and pepper to the grated cheese and reserved cooled, chopped broccoli. Taste and adjust salt, as necessary. Stir to combine and set aside.
KygH. resep baked potato broccoli and cheese
