It certainly has felt like fall for the last week or so, which means it is time to start making soups and crockpotting!!! I know everyone has their own version of Broccoli Cheese Soup, but I wanted to share this one. The soup's base is so thick and creamy from the potato.... it's a much more "filling" soup. I enjoy the thinner consistency Broccoli Cheese Soups as well, but I keep going back to this way of making it.
I've adapted this recipe from a cookbook called "The Big Book of Soups and Stews" by Maryana Vollstedt. I added carrot, shallot, and paprika, and blended the soup differently (she has you cook the broccoli with the rest of the soup, and then blend 3/4 of it... I like a smooth soup with chunks of broccoli). Either way this has become my favorite Broccoli Cheese Soup... and I make it frequently!
Broccoli Cheese Soup
1 large Russet Potato, sliced thin
1 small Onion, chopped
1 Shallot, chopped
2 cloves Garlic, sliced or minced
2 stalks Celery, chopped
1 1/4 cups Chicken Stock
4 cups Broccoli Florets (or 1 head)
1 cup Baby Carrots, cut in thirds
1 1/2 cups Milk
2 cups Cheddar Cheese
1/2 teaspoon Salt
1/4 teaspoon Ground Pepper
1/2 teaspoon dried Thyme
1/4 teaspoon Smoked Paprika
I used a pot with a steaming basket on top. In the bottom, place the onion, potato, garlic, shallot, celery, chicken stock, salt, pepper, thyme, and paprika to a boil. Turn down to medium low heat. Place the carrots and broccoli in the steamer basket on top so they can steam while the bottom gently boils for 15 minutes.
After 15 minutes and the bottom veggies are tender, place in a blender and blend until smooth, in batches if necessary. Return them to the pot, add the broccoli and carrots. Add the milk and cheese, and gently heat through, until the soup is hot and cheese is melted. Top with extra cheese if desired.