Nancy Lowell has spent a lifetime loving, eating, cooking, learning and reading about food. She has owned a small restaurant in Delaware County, New York, a catering business in New York City, worked for fifteen years for Whole Foods Market, and served Breakfast at Tiffany’s during her time working in corporate dining.
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