Broccoli Cheese Soup
One winter, several years ago, I had an indescribable craving for Broccoli Cheese Soup. I probably made a large pot of it every two weeks and was constantly searching for something to make it just a little tastier, a little bit more delicious. This recipe is the result of those couple of months of tinkering–different types of cheese, amounts of garlic and onion, potato to broccoli ration, toppings–and it is absolutely delicious. Last night my Sous Chef mentioned that a pound of bacon would make this soup absolute perfection; chopped up bits, crunchy and delicious. Mmmmmm, yes, Bacon makes everything better.
This recipe is for an enormous batch of soup, even halved it makes a lot of soup. But, who doesn’t love Broccoli Cheese Soup?
Heidikins’ Broccoli Cheese Soup with Red Pepper Garnish
6 TB butter
1 large onion, diced
5 clove garlic, minced
6 1/2 cups chicken stock
8 baking potatoes, peeled and finely chopped
1-1 1/2 lb. broccoli florets
1 TB sea salt
2 tsp fresh ground black pepper
1/2 cup butter
3/4 cup flour
4 cups milk
2 tsp salt
1/2 tsp fresh ground black pepper
8 oz. (or so) of Cheese Whiz
grated cheddar cheese
minced red bell pepper
Place large stock pot over medium-high heat, saute 6 TB butter, onion and garlic until soft. Add chicken stock, potatoes, broccoli florets and salt and pepper. Bring to a boil until potatoes are soft, keep stirring to prevent veggies from burning to the bottom of the pot. While that is boiling, make roux by combining butter, flour, salt and pepper in saucepan. Then add milk, stirring constantly, until it bubbles in the middle. Add Cheese Whiz and stir until the sauce becomes thick and creamy. The thicker, the better. Add to potato-broccoli pot and stir to combine. Simmer for 15-20 minutes.
Ladle soup into bowl, top with small handful of shredded cheese and minced red pepper. Enjoy with toasted french bread.