I'm addicted to soups during winter. I would eat a big clunky mug of soup every single day for all three meals if I didn't feel obligated to share with my family. We were expecting an ice storm of epic proportions this past weekend, and instead got a glazing of ice, followed by rain, followed by a tiny bit more ice, then rain again. Booooo Mother Nature. I want some snow. So in the middle of the ice storm that wasn't an ice storm at all, we packed up and went to our good friends' house. Good food, good drinks, good games, and good friends - but a late night it was and the next morning I couldn't wait to get a good pot of soup going so we could be lazy all day and watch the playoffs with some good soup.
Enter this Broccoli, potato and cheese soup. Mmmmmm! Here's what you will need to get at the store. An added bonus - No complicated ingredients!
48 oz. chicken broth (give or take)
4 medium carrots, peeled and sliced
4 medium potatoes, peeled and cubed
1 medium onion, diced
2 small heads broccoli, chopped into bite sized pieces
4 T butter
1/3 cup flour
3 1/2 cups milk
4 cups shredded cheese
Salt and Pepper
After the potatoes and carrots have boiled for 10 minutes, stir in broccoli, and simmer another 10 minutes.
Slowly whisk in milk, and cook for another several minutes until sauce thickens.
If you'd like, add chopped bacon as a topping for the soup OR leave it vegetarian. Both options are delicious.
I slightly adapted this recipe from liluna.com who got it from Mel's Kitchen Blog. There. Credit given where credit is due.