Broccoli Cheddar Soup
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| Serves | 4-6 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Meal type | Soup |
Ingredients
- 2 tablespoons oil
- 1/2 Large Spanish onion (rough chopped)
- 2 Medium russet potatoes (peeled and rough chopped)
- 6 cups stock (chicken or vegetable)
- 2 heads broccoli (stems hopped, florets removed)
- 2 tablespoons butter
- 3 tablespoons flour (2 for roux, 1 to mix with grated cheese)
- 4oz sharp cheddar cheese (grated)
- 2 cups milk
Directions
| Step 1 | |
 In a large soup pot heat oil lover medium high heat Add onion and saute until translucent (don't brown) Add stock and chopped broccoli, reserving florets for later | |
| Step 2 | |
 Add chopped potatoes to pot Bring to a boil, cover pot, reduce heat to simmer and let cook for 45 minutes | |
| Step 3 | |
| Puree with a hand blender, or using a blender. If using a blender, puree in small batches and be very careful, the heat can cause the lid to pop off, liquid to fly out and burn you! Strain soup OR, use a food mill with the finest disc | |
| Step 4 | |
| Toss the grated cheese with one TBL of flour In a small pot melt butter over low heat Whisk in flour and cook for 2-3 minutes Add milk and continue whisking until sauce begins to thicken Stir in cheese and flour mixture | |
| Step 5 | |
| Add 2 ladles of soup to cheese sauce and stir well to combine Add that sauce mix into soup and continue stirring until the sauce is well mixed in Add florets and cook on low heat until they are tender, about ten minutes, stirring often to prevent the thickened soup from scorching on the bottom | |