Yields approximately 12 cups
8 Landjaegers more if you like more meat (mix of plain & jalapeno cheddar)
2 cans chicken broth (14.5 oz)
2-3 large carrots peeled and diced
4 medium potatoes peeled and cubed into small pieces
1 tsp onion powder
2 small heads broccoli washed and diced small
3 TB butter
1/3 c flour
3 1/2 c milk
4 c shredded cheddar cheese
1 tsp salt
1/2 tsp garlic pepper
Slice Landjaegers into bite sized pieces. I like to brown in a pan with a bit of butter or oil mostly for the look. They are fully cooked, so only need to be warmed. Set aside until for now.
In a large pot combine chicken broth, carrots, potatoes and onion powder. Bring to a boil, cover and simmer for about 10 minutes. Add broccoli, cover and simmer for an additional 10 minutes.
While broth is simmering, melt butter in a large saucepan. Add flour and whisk for a minute or so (or until golden brown). Whisk in milk and cook for an additional 5 minutes until the sauce thickens.
As the flour/milk mixture thickens, add Landjaegers to the broth mixture so they warm through.
Add cheese to thickened flour/milk mixture and stir until it is all melted. Blend in salt and garlic pepper. Pour cheese sauce into the large pot and stir everything until well combined.
Add more milk for a thinner consistency and add any additional salt and pepper needed.
Adapted from: honeyandbirch.com
Silver Creek Landjaegers (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.