Broccoli Cheese Soup
Ingredients:
2 slices of bacon
butter
olive oil
salt, pepper, nutmeg and cayenne
1 tbl corn starch
3 cups chicken broth (low sodium)
1 cup heavy cream
4 oz cream cheese, room temp
1-2 cups sharp cheddar cheese, grated
1 large carrot, grated
3-4 stalks of celery, chopped with leaves
½ large onion, diced
1 small red potato, diced & par cooked
1 head of broccoli, chopped up & blanched
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Instructions:
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Cook potatoes until they are partially cooked, remove without dumping the water and set potatoes aside.
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In the same water as the potatoes, blanch the broccoli by putting it in to boiling water for one minute then directly into an ice bath for less than a minute. Remove broccoli and set aside. Make sure to reserve some of the potato/broccoli water.
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In a large dutch oven, fry up the bacon, remove and set the bacon aside. (I may save some for a topping, but I generally eat the bacon - mostly I want the drippings.)
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In the same pan with the bacon drippings - add a little olive oil and butter. Add the carrots, onion and celery and saute until tender.
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Add seasonings and stir for a short minute.
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Add broth, broccoli and potatoes and bring to a boil.
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Reduce heat and add heavy cream stir for just a minute then add cream cheese and warm over med heat until smooth.
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Add cheddar cheese a handful at a time until you have the desired 'cheesiness'.
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If you want your soup thicker: take 1/2 cup of the potato/broccoli water (now cooled) and add cornstarch. Whisk it with a fork and slowing pour into your soup. It will thicken as it continues to cook.
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If you want your soup thinner: add a little potato/broccoli water.
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Top as desired.
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