Broccoli & Cheddar Soup
photo by Babycat
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
8 cups
- Serves:
- 6-8
ingredients
- 1 russet potato, peeled and cubed (a good sized baking potato)
- 2 -3 garlic cloves, sliced
- 2 broccoli florets
- 1 medium yellow onion, chopped
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 6 cups chicken stock, warmed
- 1 cup sharp white cheddar cheese, grated
- salt, to taste
- pepper, to taste
directions
- Heat the olive oil over medium heat, add the onions and garlic. Cook until onions are translucent.
- Add potato and broccoli and cook until potato is tender, but not mushy. (Maybe 10-15 minute depending on the size of your potatoes.).
- Add 2 tbsp of flour over the veg and stir to cook the flour.
- Add chicken stock and stir. Bring to a boil and boil for 3-5 minutes. This will slightly thicken the soup.
- Reduce heat on stove to low and use a blender, food processor, or immersion blender to puree your soup.
- Once pureed, add the grated cheddar cheese. Stir to combine.
- Season with salt and pepper.
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Reviews
-
This was very tasty although my potatoes took a while to cook. I also ended up adding more oil to the pot since my potatoes were sticking to the bottom of the pan. I enjoyed the fact that the recipe didn't call for any cream since I felt that it made it healthier. Thaks for posting. Made for New Kids on the Block 2010.
RECIPE SUBMITTED BY
I am currently a student at The Restaurant School in Philadelphia, PA. I'm working towards a career as a personal chef.