Broccoli Cheddar Soup
By: Munchin with Mu...
Published: Monday, November 7, 2011 - 8:07am

Ingredients




2 Tbsp. salted butter
1 shallot, chopped
1 yellow onion, chopped
2 garlic cloves, minced
2 heads of broccoli, chopped
3 celery stalks, chopped
2 Yukon gold potatoes, diced
1 Tsp. ground mustard
1 Tsp. dried thyme
6 cups chicken stock
1 cup baby spinach
10 oz 2% sharp cheddar cheese, shredded
2 cups milk
salt and pepper to taste

Preparation

1 In a large pot heat olive oil over medium heat. Sauté shallots and onions until translucent. Add garlic and cook for one minute. 2 Add broccoli, celery, spinach and potatoes. Sprinkle with mustard and thyme. Continue to sauté for about 5 minutes. 3 Pour chicken stock over vegetables and bring to a boil. Reduce heat, cover and let simmer for 40-60 minutes. 4 In batches puree the soup in a blender. Return soup to pot and stir in shredded cheese. 5 Slowly whisk in milk and return to a simmer for 5 minutes. Salt and pepper to taste. 6 This makes about 8 servings, but it also freezes really well!

About

A delicious and hearty cheddar broccoli soup. A soup recipe perfect for those cold fall days.