Broccoli Cheese Soup - done right.

This soup is the epitomy of comfort food.  This week our weather has suddenly turned to Fall, and this annual phenomenon never fails to get me gleefully excited about soup.  This one is gloriously creamy, cheesy, and with lovely vegetables left honest and chunky-as they should be. 

Broccoli Cheese Soup - done right.

• 2 carrots
• 1 large onion
• 2 stalks of celery
• 3 small potatoes (  2 med, or 1 large)
• 2 bunches of broccoli ( about 4 cups chopped)
• 30 oz chicken stalk
• 3 tablespoons butter
• salt and pepper to taste
• water (enough to just cover the veggies, about 3-4 cups)

Cheesy White Sauce

• 6 tablespoons butter

• 6 tablespoons flour
• 1  teaspoon salt 
• ½ teaspoon pepper
• 3 cups milk
• 3 cups grated cheddar cheese

Melt the butter in a large soup pot and then add the chopped celery and onions.  Cook on medium heat until the onions start to turn translucent (about 5 min). Stir them every few minutes so that they won’t burn.  Add the other chopped vegetables to the pot once onions have started to change in color.  Add chicken broth, cover with a lid and bring to a boil.  Once it’s reached a full boil reduce heat to simmer and cook until veggies are tender.  About 10-15 minutes.

Cheesy White Sauce directions: While the vegetables are cooking, melt butter in a skillet over medium heat. Add flour to the melted butter and stir.  Let the flour butter mixture cook for 2-3 minutes, stir continually.  Whisk in milk, it will be thin at first but will thicken as it cooks.  Tip: I use a fork to mash out the flour lumps against the bottom of the pan and whisk the sauce. Once your white sauce is smooth and thickened, season, and then add the grated cheddar cheese.  Stir over med/low heat until well combined.  You will be adding this to the hot soup-making it this way helps to prevent curdled milk and lumps of cheese.  Carefully pour the cheesy sauce into the pot of vegetables and stir. 

Continue to cook the soup over medium heat until it reaches your desired thickness.  Add salt and pepper to taste and enjoy.  Yield: This makes a big pot of soup, serves 6-8.