Broccoli Cheddar Soup

There are so many variations to this soup. I have never made it exactly the same. This is the latest version of the recipe. lol. This recipe makes a nice, big pot of soup!

Broccoli Cheddar Soup

2-3 lbs Broccoli (Florets, preferably...)

4 Yukon gold potatoes (peeled and cut into cubes)

1 white onion

8 Cloves of garlic

6 Carrots (cut into 3 inch sections)

3 Quarts chicken broth
3 cups shredded sharp cheddar cheese

1 Tablespoon salt

1 Teaspoon pepper

1 Can cream of chicken soup- optional (I used this in one batch of the soup and it was delicious. Although, it's totally optional. The soup really has enough flavor on its own.)

Place broccoli, potatoes, onion, garlic and carrots into a large stock pot.  Cover with chicken broth. Simmer until the veggies are soft. Usually about 20 minutes, but just keep checking. You can't over-simmer them. 

Use an immersion blender to puree the veggies. You can also put them into a blender in batches to get the same consistency.

To this mixture, add salt, pepper and cream of chicken soup.

Once that is all mixed, add shredded cheese and stir.

Taste and add more salt & pepper to your liking.

You can garnish with cheese....or bacon bits....or sour cream...all delicious options!

And enjoy! :)

*Sometimes if I have zucchini or cauliflower, I add that in, too.

*If the soup is thinner than you'd like it to be....in a jar, add 1 tablespoon of flour to 1/3 cup of water and shake until blended.  Add this to the soup and simmer for a few more minutes.  The flour should help to thicken it up, but you want to be sure you simmer the soup with the flour in it for a little bit to make sure the taste of the flour isn't noticeable.