Broccoli Cheddar Soup

Name: Broccoli Cheddar Soup
Cuisine: American
Ingredients: 2 tbsp Canola Oil; 1 medium White Onion (coarsely chopped); 1 medium Russet Potato (1/2-inch cubes); 8 oz Broccoli (medium chopped); 1 1/2 tsp Salt; 1 tsp Ground Black Pepper; 6 tbsp Unsalted Butter; 1/4 cup All-Purpose Flour; 2 cup Milk; 4 cup Low-Sodium Chicken Stock; 1/2 cup Half & Half; 1 cup Shredded Sharp Cheddar Cheese

hands.matt @cook_3355319

North Carolina

This soup has little to it and doesn't take a ton of work, but has really well-developed flavor and is as close as you can get to a real classic soup. I used fresh broccoli for this, but you can use frozen as well. I wouldn't cook it quite as long as the potatoes/onions, though. Frozen tends to take less time.

hands.matt @cook_3355319

Saved

Ingredients

2 tbspCanola Oil
1 mediumWhite Onion (coarsely chopped)
1 mediumRusset Potato (1/2-inch cubes)
8 ozBroccoli (medium chopped)
1 1/2 tspSalt
1 tspGround Black Pepper
6 tbspUnsalted Butter
1/4 cupAll-Purpose Flour
2 cupMilk
4 cupLow-Sodium Chicken Stock
1/2 cupHalf & Half
1 cupShredded Sharp Cheddar Cheese

Saved

Steps

1

To a stock pot over medium heat, add canola oil, chopped onion, chopped potato, chopped broccoli, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cover and cook for 20 minutes stirring every 5 minutes.
2

Transfer onion, potato, and broccoli to a separate bowl. To same stock pot over medium heat, melt butter. When butter is melted, add flour and stir vigorously until a golden roux has formed.
3

Starting with the milk, add all liquids one cup at a time stirring constantly until a creamy soup base has formed.
4

Stir in remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper, as well as the cheddar cheese. Stir until cheese is fully melted.
5

Return onions, potatoes, and broccoli to stock pot with cream mixture. Stir gently to disperse them throughout.