Creamy Broccoli Soup

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Ingredients

Makes 10 cups

4 Tablespoons butter

1/2 large white onion, diced

1 large russet potato or enough potatoes for 2 cups when cut and cut into small cubes

8 cups chicken broth (2-946ml tetra packs - we used Pacific brand)

3/4 cup cream 10%, or you can use a lighter milk

1 teaspoon salt

1/2 teaspoon pepper

2/3 cup all purpose flour

4 cups fresh broccoli florets, washed and cut into small pieces

1 cup grated cheddar cheese

Directions

1. In a Dutch oven or large soup pot, melt 2 tablespoons butter. Add the diced onion and cook on medium low heat until the onions are soft.

2. Add 4 cups chicken broth and the potatoes and bring to a boil, then turn back down to a simmer and cook for 10 minutes or until the potatoes are cooked through.

3. Meanwhile measure 1 1/2 cups chicken broth into a large measuring cup. Add the flour, salt and pepper and use a hand immersion blender to mix into a smooth texture.

4. Stir the milk into the broth/flour mixture. Set aside.

5. Check to be sure the potatoes are cooked through and when they are, stir in the blended broth/flour/milk mixture and the broccoli bits.

6. Stir in half of the remaining broth and add the final 2 tablespoons of butter to the soup. Stir together and add the remaining broth.

7. Now that you have creamed the soup you do the final cooking on a lower heat and you need to stir while it is simmering. Creamed soups will stick to the bottom and burn if the heat is too high or you don't keep watch and stir. Small pieces of broccoli only takes about 5-6 minutes to cook. It is better if they are not mushy so after 5 minutes, do a taste test and as soon as the broccoli is tender shut off the heat.

8. You can eat the soup as is, or once you have shut off the heat, you can add grated cheese, spooning it into the entire pot, or you can add the cheese to individual servings if there are those that do not want cheese in their portion.

ENJOY!

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