Broccoli-Cheddar-Potato Soup.

1 medium to large white onion, diced

2 tbsp olive oil

1 tbsp butter

1/4 c flour

1 tbsp minced or crushed garlic

5 lbs potatoes (I prefer Yukon gold), scrubbed (not peeled) and cubed into ~1″ pieces

3 carrots, scrubbed and sliced into coins

4 stalks celery, chopped (include some of the celery leaf if you can)

8 c water

1 lb broccoli florets

3 c shredded sharp cheddar cheese

Sea salt and pepper to taste

In a large soup pot, heat oil and butter over medium heat and add onion. Saute until onion is soft and almost translucent and sprinkle in flour. Cook flour and onion, stirring constantly, until flour coats onion and browns. Add garlic, carrots, celery, and 1 tbsp sea salt. Cook until vegetables are slightly softened and add water, turning up heat to high. When water starts to boil, add potatoes and bring back to a boil over high heat. Once boiling, reduce heat and simmer until potatoes are tender, about 20 minutes. Reduce heat to low and stir in broccoli, cheese, and sea salt/pepper to taste. Serve hot with crusty bread. Makes 8 large servings.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s