Wednesday, October 29, 2014

{fully loaded} Broccoli Cheese Soup

This right here is a soup season game changer. A healthy twist to the traditional Broccoli Cheese soup without sacrificing any flavor. This hearty soup is packed with vegetables so you don't need to feel guilty when you go back for seconds (which I promise you will). My friend made this for me years ago and it was one of those recipes where you drop the spoon mid bite to text her for the recipe. It just hits the spot in the best possible way. And for the ultimate soup experience, be sure to serve it in these bread bowls.

5 c. diced potatoes
1/2 c. diced onion
2 c. diced carrots
2 c. diced celery
head broccoli , chopped
2 tsp. Parsley flakes
1 tsp salt
dash of pepper
5 c. water
6 chicken bouillon cubes

White sauce:
6 T. flour
5 cups milk
16 oz shredded cheddar

Put all above ingredients in a large pot (excpet for white sauce ingredients). It won’t look like enough water to cook all those veggies in, but it is. The veggies will release their natural water and it’ll be plenty. Cook all above till tender. Then mash the veggies with a potato masher till they are very small. To make the white sauce, in a separate saucepan whisk milk and flour till smooth then add cheese and stir till melted and thickened. Add this sauce to the veggies and cook a few minutes more till thick and combined. Be careful not to let the bottom scorch and burn.

*this makes a large pot, but you can easily half the recipe

Source: Alisa Larson


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