Tuesday, February 9, 2010

Broccoli-Potato-Cheddar Soup

The weather outside is turning quite frightful. Much of the country is being hit by wave after wave of snow. We've had a fair amount here in North Carolina, and now the temperature is holding steady in the mid-thirties. When nature gives you a frigid winter and seals you inside for days at a time, here's a recipe that can help to keep you feeling warm and cozy.

Broccoli-Potato-Cheddar Soup
Makes 6 servings

0.25 cups flour
30oz vegetable broth
2 large potatoes, peeled and cubed
16oz broccoli, frozen
1 small onion, chopped
1.25 cups milk
10oz sharp cheddar cheese, shredded
4 green onion, chopped

Whisk together flour and 1/3 cup of vegetable broth.

Combine remaining broth with potato, broccoli and onion in a large pot. Bring to a boil, then cover, reduce heat to a simmer. Cook until potatoes are tender, about 10 minutes. Gradually stir in broth-flour mixture. Cook for 5 minutes, stirring often.

Stir in milk and 8oz of the cheddar. Cook over medium-low heat until cheese melts, stirring occasionally. Serve the soup in bowls, topped with remaining cheese and green onion.

We were snowed into the house for most of a weekend and this soup definitely lightened the mood. Not only did cooking the soup help get us off the couch, but it had a delicious flavor. The cheesiness is not like in some other broccoli-cheddar soups that have that neon orange glow to them. The cheese is more subtle and adds body to the soup. The main features are the broccoli and potato, making this soup feel more homey without busting your gut. Feel free to add the crackers of your choice for a little extra crunch.

1 comment:

Bob said...

We're supposed to get hit tomorrow up here in Boston. The soup looks like just the thing to make while I'm all cooped up!