Old Fashioned Broccoli Cheese Soup

• Produce

  • 2 Bay leaves
  • 1 cup Carrots
  • 2 stalks Celery
  • 1 Onion, medium

• Canned Goods

  • 3 1/2 cups Chicken or vegetable stock

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1/4 tsp Nutmeg, ground
  • 1 Salt and pepper

• Dairy

  • 1 cup 2% milk or whole milk
  • 4 tbsp Butter, unsalted
  • 2 1/2 cups Cheddar cheese, grated sharp
  • 1 cup Heavy cream

• Other

  • 2 Broccoli crowns or 1 medium broccoli head, stems removed and chopped into florets (about 4 cups florets

Found on mustlovehome.com

Description

Ingredients

• 4 Tablespoons unsalted butter
• 1 medium onion, chopped
• 2 stalks celery, thinly sliced
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1 cup 2% milk or whole milk
• 3-1/2 cups chicken or vegetable stock
• 2 bay leaves
• 1/4 teaspoon ground nutmeg
• 2 broccoli crowns or 1 medium broccoli head, stems removed and chopped into florets (about 4 cups florets)
• 1 cup coarsely grated carrots
• 2-1/2 cups (8 ounces) grated sharp cheddar cheese
• salt and pepper to taste

Directions

• Melt the butter in a large pot or Dutch Oven over medium-high heat. Add the onion and celery and cook until tender, about 5 minutes.
• Whisk in the flour and cook 3-4 minutes, until golden. Gradually whisk in the cream and milk until smooth.
• Add the chicken stock and bay leaves, season with salt and pepper and bring to a simmer. Reduce heat to medium-low and cook uncovered until thickened, about 20 minutes.
• Add the broccoli and carrots and continue cooking over low heat an additional 20 minutes, or until broccoli and carrots are tender.
• If desired, puree in a blender in batches, and then return to the pot. (I dont do this)
• Add the cheese and nutmeg and stir over low heat until cheese has melted.
• Serve hot with crusty bread and enjoy!

Nutrition