Potato, Broccoli and Cheddar Soup
Potato, Broccoli and Cheddar Soup
Servings: 3 portions
Ingredients
- 1 medium onion chopped
- 1 medium carrot diced small
- 2 stalks celery sliced
- 2 tsp chopped garlic
- 2 tbsp butter
- 1 tbsp flour
- 2 cups chicken broth or vegetable broth
- 1 1/2 cups 0% milk or 1%
- 2 medium russet potato peeled and diced small
- salt and pepper
- 2 cups cheddar cheese shredded
- 1 tbsp parmesan grated
- 1/2 cup bacon bits for optional garnish
Instructions
- Melt the butter in a large soup pot
- Add the onion, garlic, carrots, celery and stir to coat. Season liberally with salt and pepper, stir and saute for 5-8 minutes
- Add the flour and stir til fully dissolved into the butter.
- Add the stock and milk, stir, bring to a boil, add the potatoes then reduce to medium, cover and cook about 15 minutes til potatoes are soft
- Stir in the broccoli and cook uncovered another 8 minutes til broccoli is soft.
- Remove from heat, sprinkle in cheeses and stir til fully combined.
- Use a hand emulsifier to loosely emulsify the soup. You want it to be somewhat thick and smooth, but also still get chunks of stuff.
- Serve garnished with more shredded cheddar and optionally bacon bits.
