Broccoli and Potato Cheese Soup Monday
March 16, 2010 § 1 Comment
A couple of weeks ago, I cooked broccoli as a side dish for dinner. I bought too much broccoli and there was no way that my husband and I were going to eat it all before it decided to go bad. I thought of what I could possibly cook with broccoli in the future….soup. I decided to cook the broccoli, let it cool, bag it up, and put it in the freezer.
As I was trying to think of some sort of comfort food to make for my husband last night, I ran across potatoes on my counter, broccoli in my freezer, and a nice block of aged cheddar in my fridge. As a kid, any form of potatoes and cheese were a tell-tell sign that my dad was going to be making potato cheese soup. This recipe was born with his inspiration….
3 large Yukon Gold potatoes or 4-5 medium potatoes
4 stalks celery
3 medium-sized carrots
1/2 Mayan sweet onion
2 Tbsp. olive oil
2 tsp. dried parsley (if using fresh parsley, you need to use more)
1 and 1/2 boxes of Trader Joe’s vegetable broth
1 large head of broccoli, or 2 small heads, cut into small florets
1 Tbsp. corn starch
3/4 lb. cheddar cheese (I used Boxing Cheddar from Australia)
1 cup Trader Joe’s soy creamer (regular cream or half & half is fine)
Salt and pepper to taste
1. Add the olive oil to a dutch oven, I use an All Clad cast iron dutch oven, or soup pot and heat on a medium to medium low heat.
2. Chop onions and add to the oil. Sauté the onions (do not let them get brown and fried). Dice the carrots and celery into evenly sized pieces and add them to the oil. Add in the parsley and cook veggies for about 5 minutes or until onions are translucent.
3. Add two boxes of vegetable broth to the pot.
5. When potatoes are almost done, add your broccoli. Cook another 5-8 minutes or until broccoli and potatoes are tender.
6. Right now you have a great base for a vegetable soup, so step#6 makes this soup into a creamy cheesy bowl of goodness. Add 1 cup of Trader Joe’s soy creamer. I use soy creamer because it lightens up the soup, decreases the calories, and doesn’t make the soup so heavy. You can use regular cream, half & half, or heavy whipping cream depending on how rich you want your soup.
7. In a small container, shake the cornstarch with the recommended amount of water (I use about 2 Tbsp). The cornstarch will dissolve into the water and have a smooth consistency. Add this mix to the soup to act as a thickening agent.
8. Add the grated cheddar cheese. If you are using a sharp cheddar, you might want to add less cheese. If you are using a mild cheddar, you might want to add more cheese. To be on the safe side, add 1/2 cup of the grated cheese to the soup first, and then add more to taste.
9. Add salt and pepper to taste.
This soup pairs well with a rustic loaf of bread or homemade drop biscuits (as seen in the first picture of this post). Enjoy!