Broccoli Cheddar Soup

Broccoli Cheddar Soup

Broccoli Cheddar Soup
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
meatless Monday
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
T w i t t e r