The Best Broccoli-Cheddar Soup
Ingredients
4 tablespoons
unsalted butter
1 medium
yellow onion
1 large
carrot
2 cloves
garlic
1/4 cup
all-purpose flour
2 cups
half-and-half
4 cups
low-sodium chicken broth
4 cups
broccoli florets
2
bay leaves
1/4 teaspoon
freshly grated nutmeg
Kosher salt and freshly ground pepper
Spices and Seasonings
1 large
russet potato
8 ounces
mild yellow Cheddar
Instructions
1
Whisk in flour and cook until golden, 3 to 4 minutes. Gradually whisk in half-and-half until smooth.
2
Add chicken broth, broccoli, bay leaves, nutmeg, salt, and pepper. Bring to a boil; reduce to medium-low and simmer for 15 minutes.
3
Prick potato with a fork, microwave until tender, about 6 minutes. Let cool, then peel and mash.
4
Reserve 2 cups of soup without bay leaves. Cool the remaining soup, blend with the mashed potato until smooth.
5
Stir pureed soup back into the pot with reserved soup. Whisk in cheese until melted and smooth. Adjust seasoning and serve.
Notes
Nutrition Facts
(per serving)
Calories:
635 calories
Servings:
4 servings
Carbohydrates:
34 g
Fat:
46 g
Fiber:
4 g
Protein:
26 g
Sugar:
9 g
Meal Effort
Preparation:
10 minutes
Cook:
40 minutes
Total:
50 minutes