I wanted to make a lighter version at home without the cream & this is what came about... a delish crock full of Fall:
Broccoli Cheddar Soup
- 3 TBSp butter
- 1 small Onion, chopped
- 2 TBSp AP Flour
- 2 cups + Low-Sodium Chicken Broth ~ *I added the "+" because you may need more later to thin out the soup
- 1 Bay Leaf
- 1/4 tsp ground Nutmeg
- Sea Salt & Pepper, to taste
- 3 large Potatoes, cleaned, peeled & chopped small
- 2 cups Mild Cheddar, shredded ~ *reserve a little of one of the cheeses for topping later
- 2 cups Sharp Cheddar, shredded
- 1 large head of Broccoli
Melt the butter on Medium-high in a dutch oven or large soup pan. Add in the onion & cook until the onion is soft & translucent. Whisk in the flour & continue whisking until it is golden colored. Add in the 2 cups of broth, bay leaf, nutmeg, sea salt & pepper... add the potato & allow it to come to a simmer. Lower the heat & allow to cook for about 20 minutes, until the potato is fork tender. Remove & discard the bay leaves. Whisk in the 2 shredded cheeses until combined.
Meanwhile, steam the broccoli separately until it is fork tender. Add it into the soup & combine. If the soup is too thick, add more broth. At this point, either 1) mash with a potato masher if you like a thick soup, 2) Use an immersion or countertop blender (carefully since the soup is hot) to puree the soup till you get the consistency you like.
Top with shredded cheese & enjoy!
PS~Come to the NYU Bookstore, 726 Broadway, NYC, NY 10003 on 10/6/11 @11a.m. for a free reading of Llama Llama Red Pajama to help break Jumpstart's Read for the Record!