Broccoli Cheese Soup

Broccoli Cheese Soup

 

 

Prep time: 20 Min

Cook time: 20 Min

Total time: 40 Min

Source:  Adapted from  Farmgirl Dabble's

 

Ingredients

 

• 4 slices prosciutto
• 1 large russet potato, peeled and cut into 1-1/2" pieces
• 2 cups chopped (about 1" size) cauliflower florets
• 4 tablespoons unsalted butter
• 1 cup small-diced yellow onion
• 2 large garlic cloves, minced
• 1 cup half and half
• 1 large head chopped (about 1" size) broccoli florets (no stems)
• 1 cup small-diced carrots
• 12 ounces coarsely grated sharp cheddar cheese, plus more for garnish - Use the large holes on a box grater.
• Bay Leaf
• Salt & Pepper
• 5 cups low-sodium chicken broth, divided
• 1/4 cup all-purpose flour
• 1 bay leaf
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon kosher salt, or to taste

 

Instructions

 

1. Have all of your ingredients prepped.
2. In a small saucepan, add the potato and the cauliflower, cover with chicken broth, bring to a boil and simmer until tender. Add a pinch of salt, set aside to cool.
3. For the soup base - add 3 tbsp of butter to a larger saucepan, add the onion and cook until tender, about 5 minutes, add the garlic, then cook an additional 1 minute.
4. Stir in the flour, cook for 3 minutes, then whisk in the half and half. Cook for 3 minutes or until the mixture starts to thicken, then add the remaining chicken broth, bay leaf, carrots, and broccoli, Cook for 20 minutes.
5. Blend the potato and cauliflower mixture until smooth, then pour into the soup pot. Simmer until hot. Spoon half of the combined soup mixture to back to the blender, then blend until smooth, return to the pot and add the cheese, stirring until the cheese is completely melted.
6. Garnish with some crispy prosciutto and green onions and serve with toasted bread

 

 

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Notes

Jan 28, 2023

 

No need to look for another recipe, this one is the final one I will ever try. It was delicious and so much better than the last one I tried (no names mentioned). This is Farmgirl Dabble's Original Recipe and it is fabulous!

 

 

All Photographs Copyright Tink's Kitchen and JSGrey