Broccoli Cheddar Soup (4 – 6 Servings)
INGREDIENTS ½ small onion, chopped ¼ cup carrot, shredded ½ celery stalk, chopped 2 cloves garlic, minced 1 Tbsp. butter or olive oil 1 cup plain mashed potato 1 ½ cups low sodium chicken broth
1 cup milk Salt and pepper to taste 3 cups broccoli florets, chopped into very small pieces (about 1 head) ¾ cups shredded sharp cheddar 1 Tbsp. grated parmesan cheese Additional cheddar cheese for garnish
INSTRUCTIONS 1. Chop onion, carrot, celery, and garlic.
2. In a large pot, heat the butter or oil on medium. 3. Add the chopped vegetables, salt, and pepper to taste, and sauté on low heat until soft, about 5 minutes. 4. Stir in the mashed potatoes. 5. Gradually whisk in the chicken broth, ensuring there are no lumps. 6. Add the milk and increase heat to medium high until it comes to a simmer, then add broccoli florets, parmesan cheese, and stir well. 7. Adjust salt and pepper to taste. 8. Cook uncovered over low heat until broccoli is cooked, about 10 minutes. 9. Using an immersion blender quickly blend part of the soup for a quick second or two. If you don’t have an immersion blender, remove about 1 – 2 cups of soup and blend, then add it back to the soup. This helps thicken it a bit. 10. Gently stir in the shredded cheddar cheese, allowing it to melt smoothly. 11. Serve the soup hot, garnished with additional cheddar cheese, if desired.
86 Eat Well For Life
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