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Servings: 4

Ingredients

• 1/4 c olive oil
• 1 tbsp butter
• 1 onion, chopped
• 2 c chopped and peeled potato, 1/4" dice
• 3 cloves garlic, chopped
• 1/2 c milk (I used 2%)
• 1 qt chicken or vegetable broth
• 1 lb broccoli, cut into 1-1 1/2 " pieces (fresh is ideal, frozen works too)
• 1-1/2 c shredded cheddar cheese
• 1 tsp salt
• 1 tbsp dijon mustard
• 1/4 tsp nutmeg

Rated: (5/5), based on 1 review

Broccoli and Cheddar Soup

Broccoli and cheddar are a perfect combination for a family meal. Kids love cheese with their broccoli; it’s healthful, so long as you skip the cream and use a modest amount of all-natural cheese; and, handled delicately, the combo makes for simple and sophisticated flavor.

Make It:

1. Heat olive oil and butter in a large dutch over a medium high flame. Add onions and sauté until they just begin to caramelize. Add potato and cook until it begins to soften, about 5 minutes or so. Add garlic and cook for another minute or two, until the garlic is fragrant, stirring once or twice.

2. Pour in milk. It should immediately begin to sizzle and thicken. Stir constantly to keep it from burning or cooking down too quickly. When the milk has cooked down to about 1/2 the amount, after a couple of minutes, lower heat to medium. Add broth and broccoli. Bring to a boil, then cover and cook at a rolling simmer for about 20 minutes, testing to make sure that the potato and broccoli are tender all the way through. If not, return cover and cook for another 5-10 minutes.

3. Uncover, turn off heat and blend until smooth. I use an immersion blender right in the dutch oven. You can also use a blender, working in batches. Just remember to start on the lowest speed or you'll have soup flying around your kitchen! If using a blender, return all of the soup to the dutch oven. Add cheese, salt, mustard and nutmeg. Turn heat back to medium low and cook for another 5-10 minutes, stirring, allowing the flavors to come together. Take off heat and serve.
Studies have shown that humans face an increased risk of cancer from consuming products from cows treated with rBGH. Opt for USDA Organic cheese, or rBGH-free cheese.

Green It:

While broccoli tends to be available year-round, look for it at your nearest fall farmer’s market when it’s in peak season. If the broccoli available at other times of the year doesn’t look great, check the freezer section for an organic option. Most frozen vegetables are flash frozen soon after being picked and can sometimes even taste better than their out-of-season fresh counterparts.

Make It Fun:

Spread out all of the ingredients and have little ones draw the recipe while you cook. This gives them an easy way to participate without getting in your way!