Cheddar broccoli soup

On a cold day, there’s nothing like warm soup! I am avid fan of cheese, and the more the better, so this is one of my favorite soups to make. The quantities here are approximate, so feel free to adjust by what you have available or by the volume of the vegetables in your pantry. You will need:

4 Yukon Gold or Russet potatoes

3 large carrots

4 celery stalks

1 medium onion

2 broccoli crowns

4 cloves garlic

1 Tbsp butter

2 Tbsp flour

4 cups chicken or vegetable stock

2 cups milk (2% is best)

1/2 tsp salt

1 tsp fresh ground black pepper

1 tsp oregano

1 bay leaf

1/2 tsp red pepper flakes.

2 cups grated cheddar cheese

Begin by chopping the potatoes, carrots, and celery. Set aside. Heat the butter in a large pot or dutch oven and chop the onion. Add the onion to the pot with a pinch of salt and cook until soft. Then add the diced garlic and flour. Cook another 2 minutes until the garlic is fragrant and the flour has started to brown. Then add the reserved potatoes, carrots, and celery. Add enough chicken broth or vegetable stock to cover the vegetables and then add the salt, pepper, oregano, bay leaf, and red pepper flakes. Bring the soup to a simmer and cook for about 10 minutes, until the vegetables have all started to soften. Add the broccoli and milk and return to a simmer for about 10 minutes, until the vegetables are cooked. Remove the bay leaf and blend the soup in batches until about ⅔ of the mixture is blended and return to pot. If you prefer a creamier soup, blend the whole mixture! (You can use an immersion blender if you have one.) Stir in the cheese in batches. Add salt and pepper to taste.

Dig in!