BROCCOLI CHEESE SOUP
Rated 3.6 stars by 178 users
Ingredients
- 1 medium russet potato, mashed
- 3 Tablespoons butter
- ½ onion, diced
- 1 carrot, diced
- 2-3 cloves garlic, diced
- ¼ cup white Kamut flour or all purpose flour
- 1 cup heavy cream
- 1 cup milk
- 4 cups chicken broth
- 1 medium fresh head broccoli florets
- Pinch of nutmeg
- 2 shakes of crushed pepper flakes
- ½ teaspoon herbes de provence
- Fleur de sel (2 pinches)
- Fresh ground black pepper
- 8 ounces Colby cheese, shredded
- Homemade croutons, optional.
Directions
- 1. Begin by boiling 1 medium russet potato in enough water to cover until fork tender. Using your emersion blender mash the potato. Set aside.
- 2. Melt the butter in a soup pot. Add the diced onion, carrot, and garlic. Saute until onion is soft.
- 3. Add the flour. Stir and let cook for 1 minute
- 4. Add the cream, milk and broth. Turn up the heat to medium. Stir.
- 5. Add the Broccoli. Bring to a low simmer until the broccoli is tender, still bright green in color.
- 6. Using a slotted spoon reach into the pot and remove about ¾ amount of broccoli and set aside in another pan.
- 7. Add the mashed potatoes.
- 8. Blend the remaining vegetables with an emersion blender.
- 9. Add the shredded cheese. Stir.
- 10.Put the saved broccoli florets back into the pot Adjust seasoning.
Recipe Note
serve with croutons, Optional
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