Monday, January 18, 2016

20 Minute Broccoli Cheddar Soup

I adapted this recipe from Spend With Pennies. I liked the addition of red potatoes to bulk up the soup and feed my big family. It was really yummy and perfect for this snowy day!
  • 1 tablespoon butter
  • 5 red potatoes, diced (unpeeled)
  • 1 small onion, diced
  • 1 cup diced carrots
  • 3 cups fresh broccoli
  • 4 cups chicken broth
  • ½ teaspoon each thyme and garlic powder
  • salt & pepper to taste (I added 1tsp of each)
  • 2 tablespoons flour
  • 1½ cups light cream
  • 1 cup sharp cheddar cheese
  • ⅓ cup fresh parmesan cheese
  1. In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, potatoes, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
  2. Remove 1 cup of soup and set aside. Using an immersion blender, blend remaining vegetables and broth.
  3. Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
  4. Remove from heat, stir in cheeses & reserved soup and serve immediately. You could also crumble some bacon over the top, too. :)