I have been on a bit of a soup kick lately; it’s a fall thing. I had some extra broccolini in the fridge for the last week and today I have finally gotten around to making the Broccolini Potato Cheddar Soup I’ve been meaning to make. It was a perfect addition to my soups of fall.
1/2 White Onion, thinly sliced
Butter or olive oil to saute
1 Garlic Clove
Salt and Pepper
1/2 Cup Flour
5 cups Chicken or Veggie Stock (I used Pheasant Stock)
3 Red Potatoes, peeled and cubed
1 1/2 cups broccoli (or broccolini)
1 cup Shredded Cheddar
In a thick bottomed pan, cook the onion in butter or oil. Once the onion is soft and translucent, add the garlic to soften. Do not let the garlic burn.
Once the onion and garlic have softened, add the stock. Bring to a simmer. Add the potato and broccolini.
Using a ladle, remove about 3/4 cup warm broth from the pot and place in a jar. Add the flour to the jar. Shake to mix through. Add to the pot.
Simmer everything for about 45 minutes or until soup thickens and potatoes soften.
Using a potato masher, mash the soup while in the pot to break apart the potato and broccolini pieces. Salt and pepper to taste. Remove from heat.
Add the cheddar cheese and stir until melted through.
Serve with a sprinkle of cheddar cheese and fresh bread.
Results: This soup turned out to be wonderfully creamy without adding too much extra oil or butter. It had a great broccoli flavor and the potato added a nice texture. I will definitely be making this again.
What are your fall soup favorites?