Broccoli Cheddar Soup

This is just a creamy cheesy delight. Who doesn’t like broccoli and cheese? My son has been requesting that I make this soup for several days. He loves broccoli, and he puts cheese on just about everything, so to his delight, here goes

Broccoli Cheddar Soup with Pumpernickel Croutons

Ingredients:

3 Tbsp unsalted butter or extra virgin olive oil

1 medium onion, chopped, and/or 1 leek (white part only) chopped

2 stalks celery chopped

2 cloves garlic minced

4 cups chicken broth

2 cups half-and-half

1 pound russet potatoes, and 1 pound sweet potatoes, peeled and diced

1 bay leaf

1/4 tsp nutmeg

1/2 tsp fresh thyme or about 1/4 tsp dried thyme

2 bunches fresh broccoli

8 oz cheddar cheese

salt and pepper

croutons

Proceed:

Heat the butter or olive oil in a large pot over medium-high heat. Add the onion, celery, and leeks and cook until softened. Add the garlic, nutmeg, and bay leaf–cover and simmer over low heat for about 15 minutes. Want to bring out the essence of the leeks. Next, add the chicken broth, half-and-half, and diced russet and sweet potatoes; simmer on low heat until the potatoes are fork tender.

Next turn off the heat and allow to cool enough for the blender. While the soup is cooling, steam the broccoli until it’s just tender.  Remove the bay leaf from the soup, and puree in the blender  in batches until nice, smooth, and creamy. Return the soup to the pot and season with salt and pepper. Simmer on a very low heat and stir in the cheese until melted. Next stir in the steamed broccoli. Now just ladle into those awaiting bowls and top with your favorite croutons.

A little shaved broccoli stems adds to the garnish

Chopped celery, leeks, onion, garlic

Bay leaf added. I made sure it had contact with the bottom of the pot, covered it over with some of the other veggies so as to get it’s flavor…don’t forget to remove it later

Chicken broth

Half-and-half

Potatoes—we’re getting close. Generally a roux is made using flour and butter, but in this recipe, the white & sweet potatoes are added instead to give the soup thickness, and creaminess

Added a little salt and pepper, covered and simmered until the potatoes were tender

Trim and wash

Now that the soup is cooled enough and the bay leaf removed, let’s puree until smooth

Back into the pot

The broccoli is nicely steamed, just enough to retain some crispiness and that nice green color

Grated cheese blend goes in–heat through until melted on low heat

Add the broccoli and stir to mix

That’s it, we’re done

Add a few home-made pumpernickel croutons, and give me that spoon…well my son I should say, He greatly enjoyed it

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