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Broccoli Cheddar Soup
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Chef :
hands.mattBroccoli Cheddar Soup
This soup has little to it and doesn't take a ton of work, but has really well-developed flavor and is as close as you can get to a real classic soup. I used fresh broccoli for this, but you can use frozen as well. I wouldn't cook it quite as long as the potatoes/onions, though. Frozen tends to take less time.
Ingredient
2 tbsp
Canola Oil
1 medium
White Onion (coarsely chopped)
1 medium
Russet Potato (1/2-inch cubes)
1 1/2 tsp
Salt
1 tsp
Ground Black Pepper
6 tbsp
Unsalted Butter
1/4 cup
All-Purpose Flour
2 cup
Milk
4 cup
Low-Sodium Chicken Stock
1/2 cup
Half & Half
Cooking instructions
* Step 1
To a stock pot over medium heat, add canola oil, chopped onion, chopped potato, chopped broccoli, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cover and cook for 20 minutes stirring every 5 minutes.
* Step 2
Transfer onion, potato, and broccoli to a separate bowl. To same stock pot over medium heat, melt butter. When butter is melted, add flour and stir vigorously until a golden roux has formed.
* Step 3
Starting with the milk, add all liquids one cup at a time stirring constantly until a creamy soup base has formed.
* Step 4
Stir in remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper, as well as the cheddar cheese. Stir until cheese is fully melted.
* Step 5
Return onions, potatoes, and broccoli to stock pot with cream mixture. Stir gently to disperse them throughout.
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