Broccoli, Cheese and Potato Soup

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  • Average
  • Average budget

Ingredients

  • 4 cups diced peeled potatoes
  • 1/3 cup chopped celery
  • 1 cup carrots, julienne
  • 2 1/2 cups chopped broccoli
  • 1 clove garlic (finely chopped)
  • 3 cups chicken broth
  • 2 cups half and half
  • 1 cup milk
  • 2 bay leaves
  • 2 tablespoons butter or margarine
  • 2 tablespoons flour
  • 2 cups grated sharp white cheese
  • 2 cups grated yellow cheddar cheese, plus more for garnish
  • 1/4 teaspoon pepper
  • 1 dash paprika
  • salt
  • Homemade Croutons
  • 4 slices of bread (cubed small pieces)
  • 4 tablespoons of butter (melted)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian season

Preparation

Step 1

Saute the celery & garlic in the butter over medium heat. Once finished toss in the crock pot.

Step 2

Add the potatoes, broccoli, carrots, chicken broth, half and half, milk, bay leaves, paprika, salt and pepper to the crock pot & slightly stir. (Everything but the cheese.)

Step 3

Let it set in the crock pot on low for about 4 to 5 hours (Stirring occasionally)

Step 4

Add 2 tablespoons butter to 2 tablespoons flour in a pan and whisk it over low heat to to make a roux to thicken up the soup. Whisk for about 4 minutes until you get a golden color roux (Blond Roux). Then add it to the soup and mix together.

Step 5

Add the grated cheese; stir until well blended and let it set for another 30 minutes still cooking it on low heat.

Step 6

Serve in a bowl and garnish with grated cheese and croutons.

Homemade Croutons
-Preheat oven 350
-Cut bread into cubes and put in a medium bowl.
-Melt butter and then combine with the bread, garlic and Italian seasons.
-Put on a baking sheet and bake until golden brown.

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Making a blond roux for soups use EQUAL parts of butter to flour.

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