Potato & Broccoli Cheddar Soup with Herb & Cheddar Biscuits

Ingredients

• 2 cups diced potatoes
• 1 ¹⁄₂ cups diced carrots
• 2 cups broccoli
• 2 cups boiling water
• 1 tbsp Nourish Broth Mix
• 1 tbsp Vegetable Broth Mix
• 1 pkg Home-Style Chicken Stew Seasoning
• 2 cups milk, your choice
• 1 tbsp 3 Onion Dip Mix
• 3 tbsp CCB Dip Mix
• 1 tsp Minced Garlic
• 2 cups shredded cheddar cheese
• Black Pepper, to taste
• oil
• 1 ¹⁄₂ cups Easy Peasy Bagel, Pancake & Waffle Mix
• ¹⁄₄ tsp salt
• 1 cup 2% plain Greek yogurt
• ¹⁄₂ tbsp Herb & Garlic Dip Mix
• ¹⁄₂ cup shredded cheddar cheese
• 1 egg yolk
• 1 tsp water

Preparation

1. Place your chopped potatoes, carrots, and broccoli in the Multipurpose Steamer with 2 cups of boiling water, Nourish Broth Mix, and Veggie Broth Mix. Cover with lid and steam in microwave for 10 mins.
2. Mix stew seasoning into 2 cups of milk, set aside.
3. Add in 3 Onion and CCB Dip Mixes and Minced Garlic. Cover and cook for additional 2 mins.
4. Using a potato masher, mash the potatoes, carrots, and broccoli until they are in very small pieces (should resemble lumpy mashed potatoes).
5. Pour in seasoned milk, mix well. Microwave for an additional 2 min intervals, stirring every 2 mins. Continue to microwave until it becomes thick.
6. Stir in shredded cheese; add pepper to taste.
7. Serve hot and enjoy!
8. Preheat oven to 375°.
9. Combine bagel mix and salt in a bowl.
10. Mix in Greek yogurt and dip mix, until a dough forms.
11. Work in shredded cheese.
12. Form into biscuit shape and place on a Sheet Pan lined with a Sheet Pan Liner that has been brushed with oil.
13. Mix egg yolk with 1 tsp water, and brush on top of biscuits.
14. Bake for 18–20 mins