Cream of Broccoli Soup (using stems and all
Creamy Broccolli Cheddar Potato Soup
Yield: 6-8
This creamy comforting soup not only provides you with a serving of veggies it also eliminates waste by using broccoli stems. To make it a full meal, serve it with open-faced ham and cheese.
Ingredients
- 1/4 cup unsalted butter
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 5 cups chicken stock
- 1 1/2 cups peeled and diced russet potatoes
- 3 cups chopped broccoli florets
- 2 cups broccoli stems peeled and diced
- 3/4 cup heavy cream
- Hot sauce- to taste
- 1 tbsp Dijon mustard
- 8 ounces shredded extra-sharp cheddar cheese, about 2 cups
Instructions
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Add salt and pepper, stir and cook for 1 minute
- Stir in chicken stock, scraping any browned bits from the bottom of the pot.
- Stir in potatoes and broccoli stems. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.
- Add half of broccoli florets and simmer for another 10 minutes until tender
- Turn off the heat and let the soup cool. Use a stick blender and puree the mixture until smooth. If you don't have a stick blender, puree the soup in a regular blender in batches until smooth. * Please make sure the soup is cooled off some. Believe me, hot soup in the face is no fun. Ask me how I know.
- Stir in the other half of the broccoli florets and bring to a simmer. Cover and cook until tender, about 8-10 minutes. Add Heavy cream, mustard, and hot sauce. and combine. Remove from heat.
- Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with more salt and pepper, to taste.
- Serve immediately.
Jolie Meaux
