Broccoli and Cheddar Soup
October 4, 2012 § 6 Comments
Soup weather is here and it’s one of the reasons I love autumn. When the weather is rainy and a little raw, like it has been the past few days, I get this urge to stand over the stove and make soup.
My kind of soups have to be easy: a little sauteing of onion, maybe garlic, add to that some chicken or vegetable broth, some vegetables, herbs, spices and simmer away. If I have leftover meat, like chicken, all the better.
At the farmer’s market I bought a big bunch of broccoli that looked really good and so when this craving for some homemade soup hit me, I reached for it. Of course I had some frozen chicken stock (I hope you do too) so I knew I had the makings for it. But I wanted something else to add more flavor then just broccoli.
I searched around and found some Vermont cheddar and a few potatoes. And just like that I had the ingredients for my Broccoli and Cheddar Soup.
olive oil for sauteing
1 medium size onion, finely chopped
4 cups chicken broth
2 or 3 potatoes, peeled and finely chopped
2 large heads broccoli, chopped (about 6 cups)
1 cup light cream or half and half
1/2 to 1 cup grated cheddar
salt and pepper
Heat a little olive oil, 2 to 3 TBL, and saute the chopped onion until soft and translucent (5 to 10 minutes).
Add the potatoes and stir them into the onions.
Now add the broth, bring to a boil and then simmer, covered, until potatoes are tender when pierced with a knife. This should take about 10 to 15 minutes, depending on the size of the chunks.
Add the broccoli and cream and simmer about 6 or 7 minutes until the broccoli is tender. Remove from heat.
Now take a potato masher and mash the potatoes and broccoli a bit.
Add the grated cheese, taste and add salt and pepper to your liking.
And that’s it. Nothing to it and so much healthier than anything out of a can!