Saturday, September 22, 2012

Cheesy Potato Broccoli Soup

I haven't dabbled with soup-making much in the past, but with the weather beginning to cool off in the Pacific Northwest, I decided to make my first soup of the season. I love creamy soups, and this one is the perfect combination of creamy, cheesy and full of veggies. You could keep this soup as-is, or add even more to it, if you wish. More veggies, some toppings, etc. You can throw a lot of variety into soups, so there's room for creativity. However, I plan to make this soup again, and keep it the same. It was warm, filling and so tasty! I added a piece of toasted french bread and it was perfect for a nice, chilly fall day. Mmm


Cheesy Potato Broccoli Soup 

2 Tbsp butter
1/2 cup chopped onion
1 cup peeled and chopped carrot
2 stalks celery, chopped
1 Tbsp minced garlic
4 cups chicken broth (optional: use low-sodium broth)
2 large baking potatoes, peeled and chopped
1 Tbsp flour
1/2 cup water
2/3 cup milk
2 cups chopped broccoli
2 cups shredded cheddar cheese

Melt the butter in a large soup pot. Add onions, carrots and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Add chicken broth and potatoes, bring to a boil and cook until potatoes are tender. Mix flour with water, add and simmer until soup is slightly thickened. Add milk and broccoli and cook until broccoli is just tender and soup is heated through. Stir in cheese, allow to melt and serve.

If you'd like, you could add pieces of bacon or sprinkle some green onion on top for added appearance and flavor factor. ;)

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