Tia's Broccoli, Potato and Carrot Cheese Soup |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 10 |
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This soup came out even better than I had hoped. It was a chilly fall day here and the idea came to mind...voila! a beautiful soup was born! As usual with me the times of prep and cook are strictly approximate. I make this and let it simmer all day on low...could use a crock pot and use the warm setting. Ingredients:
1/2 cup butter |
1 medium onion, chopped |
1/2 cup flour |
4 cups half-and-half (or combination of both, heated in the microwave) or 4 cups skim milk (or combination of both, heated in the microwave) |
4 cups chicken stock |
1 lb frozen broccoli, heads thawed |
3 cups carrots, thinly sliced |
1/2 teaspoon nutmeg, more if desired |
16 ounces shredded cheddar cheese |
black pepper, ground |
1 teaspoon minced garlic |
4 cups peeled and diced potatoes, microwave till al dente in a bowl of water |
1 tablespoon lea & perrins worcestershire sauce |
1 teaspoon pickapeppa sauce |
1/4 teaspoon white pepper |
3 -4 dashes paprika, hot several shakes |
3 -4 dashes old bay seasoning, several shakes |
1 tablespoon fresh chives (or more) (optional) |
Directions:
1. Saute garlic, onions and carrots in butter.
2. Add flour using a whisk over medium heat for 3-4 minutes. Stir constantly and add the half and half a little at a time till incorporated.
3. Add the chicken stock.
4. Add the potatoes.
5. Add the seasonings.
6. Simmer till carrots and onions are cooked. (45 mins or more).
7. Add the broccoli and simmer 10 minutes.
8. Remove with slotted spoon about half of the veggies and set aside.
9. With an emulsion blender or blender, blend remaining broth and veggies till fairly smooth.
10. Return veggies set aside and stir.
11. Taste for seasoning. At this point I usually add a bit more nutmeg (we love the flavor in this soup!) and maybe a bit more paprika!
12. Add cheese and warm through.
13. Serve with fresh chives if desired,warm crusty bread and a salad!
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