Broccoli Cheddar Potato Soup

It is feeling like fall here. I am in a deep denial about this, other than the fact that I had a ton of broccoli and decided it was chilly enough to attempt a broccoli cheddar soup for the first time. I went to Eat Live Run and made the first recipe I saw.

 Broccoli Cheddar Potato Soup (adapted from Eat Live Run)

Ingredients
1.5 T margarine or butter
1 bunch broccoli (about 13 oz florets)
1 russet potato, peeled and diced
1 yellow onion, diced
1 garlic clove, minced
1/4th tsp cayenne
1 1/2 tsp salt
1 1/2 tsp pepper
8oz grated sharp cheddar cheese (one block)
2 T all purpose flour
3/4 cup milk
3 cups vegetable broth (i used one cup broth, 2 cups water)

Directions
1. Blanch your broccoli by placing it in boiling water for 30 seconds. Immediately drain and rinse with cold water. Chop it in to semi-small pieces and set aside.

2. In a large dutch oven or pot, melt the butter. Peel and chop the potato into small one inch dice. Saute both the potato and the onion in the butter for about six minutes over medium heat, or until the onion starts to become translucent. Add the garlic and cook for 30 seconds more. Then, add the cayenne, pepper and salt. Toss to coat.

3. Add the flour and stir well. Pour in the broth/water and add back in the broccoli florets. Stir and bring to a simmer. Cook for about 20 minutes, or until the potato is tender.

4. Warm up your milk a bit in the microwave so that it is not freezing cold. Slowly pour in the milk and add the cheese, stirring to melt.

5. Use an immersion blender and process for 10 seconds, or just until slightly smooth with just a few chunks. (Pour the soup into a blender and pulse if you don’t have a stick blender. Or have amazon overnight you one ASAP!)

I realllly liked this recipe. You can taste the broccoli, it wasn’t very creamy/decadent/unhealthy. The potato gets a little lost, but it makes for a good consistency.

This recipe makes enough for 4 or 5 (delicious) servings. If you freeze or re-heat this soup I’d recommend putting the microwave power on low or 50%.

Serve with crusty bread and some chilly summer (not fall!!!) weather.

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One response to “Broccoli Cheddar Potato Soup

  1. ok im making this soon, you inspirational fool

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