 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
This soup is so creamy and delicious! A great way to start a meal or just right for a light lunch or dinner! Ingredients:
1 stick butter |
1 onion, chopped fine |
2 garlic cloves, chopped fine |
6 cups chicken broth |
1/2 cup all-purpose flour |
1 1/2 cups heavy cream or half and half |
salt to taste |
8 ounces shredded sharp cheddar cheese(optional) |
1 stalk celery, chopped |
5 to 6 cups broccoli florets |
6 slices bacon, cooked crisp(optional) |
5 tablespoons all-purpose flour |
1cup milk |
ground black pepper to taste |
2 russet potatoes, peeled and cut into small cubes |
nutmeg, to taste |
Directions:
1. Melt butter over medium heat in a stockpot.
2. Cook onion and celery in butter until softened.
3. Add garlic and potato and cook for 1 minute then stir in broth.
4. Bring to a boil and add broccoli.
5. Simmer until broccoli and potatoes are tender about 10 to 15 minutes.
6. Spoon out Broccoli and potatoes using a Slotted spoon, transferring Broccoli and potatoes to blender, and puree in small batches.
7. Return to pot and bring to a boil
8. Whisk together the flour and mix and add to the soup.
9. Reduce heat and cook over low heat for 2 to 3 minutes.
10. Stir in ceam or half and half.
11. Season with salt, pepper, and nutmeg to taste.
12. When ready to serve, spoon into soup bowls and top with cheese and bacon bits.
13. Top with croutons if desired
14. For thicker soup you can add more flour or add 1 cup dried potato flakes to soup.
15. For thinner soup, add more milk or cream!
16. Remember when salting the soup that you are adding bacon at the end so that will add salt to the soup!
|
|