Have you ever tried broccoli cheddar soup? Well it might be one of my favorites. Looking to incorporate some more nutrients and vegetables, I made a creamy vegetable soup that is inspired by broccoli cheddar. It is creamy and cheesy but since there are so many vegetables, it is hearty and a little more healthy.
Recipe yields 8-10 servings
2 tbsp unsalted butter
3 medium carrots
3 celery stalks
1 medium yellow onion
2 russet potatoes
6 cups chicken stock
1 tbsp salt
1/2 tbsp fresh black pepper
1 cup milk
1 large head of broccoli
2 tbsp flour
1/2 cup warm water
2 cups shredded cheddar cheese
Cut carrots, celery and onion to a small chop.
In a large pot, melt butter and add carrots, celery and onion. Coat vegetables with the melted butter and then cover. Allow vegetables to steam for 8 minutes until tender.
While vegetables are steaming, cut potatoes into 1/2" cubes.
Add potatoes and chicken stock to the pot. Season with salt and pepper. Bring to a boil and allow to cook until potatoes are tender.
Cut broccoli heads and stems into bite sized pieces.
In a small cup, add water and flour and stir to avoid clumps. Add to the pot to help thicken the soup. Add milk and broccoli to the pot.
Cook on medium heat until broccoli is tender.
Add cheese to the soup and stir until it has melted.
Serve with bread or crackers. Enjoy!