Trees and Cheddar Soup

Yes, it’s broccoli and cheddar cheese soup. And it’s delicious if I do say so. I cannot take all the credit for I grabbed this recipe from the Foodnetwork. But of all the recipes I’ve looked at and tried, this is the best. I did make some minor changes.

It has a few unusual ingredients, which is why I think it stands out as better than most.

Even though it has cream, it does freeze quite well. It’s easy enough to half or double as you need.

INGREDIENTS:

2 tbsp EVOO
1 medium onion, finely diced
2 stalks celery, finely diced
3 c salt-free chicken stock
1 c heavy cream.
3 medium-sized potatoes, peeled and diced
1 lg sweet potato, peeled and diced
1 bay leaf
2 c broccoli florets, steamed until tender crisp
2 c shredded cheddar cheese
salt and pepper to taste

INSTRUCTIONS:

Heat the oil in a saute pan and cook the onion and celery until softened.
Remove to a soup size pan. Add the stock, the potatoes, bay leaf, and 1 c of water, some salt and pepper. Bring to a boil.
Reduce heat and simmer until potatoes are done.
Remove the bay leaf and either use a blender or immersion blender to puree about 1/2 of the mixture (or all if you desire)
Return to the pot. Add broccoli and heat until just off the boil. Add the cream and the cheese, stir, and continue heating until just short of a boil again.

SERVES: 4