tasty tuesday ~ broccoli cheese soup...

When fall comes blowing in, it's time for me to get out the soup pot. My hubby loves soup...all kinds of soup. Creamed soup. Broth based soup. Soup with beans. Soup with pasta. Soup, soup, soup. 

The original recipe was published by PW in 2011 and I have made it many, many times since then making adjustments along the way. Is there anything better than broccoli and cheese? A winning combo for certain. I have added in potatoes to help stretch the budget and I wait for the cheese to go on sale.  Using very sharp Vermont white cheddar cheese is perfect for this soup. Melts like a dream. 

Add a small side salad with a light vinaigrette and dinner is done. All is well with the world. 

If your looking for more cooking inspiration, check out my Recipe Catalog. 
There's a lot to choose from. 

Celebrate the Feast!

Broccoli Cheese Soup
ever slightly adapted from Ree Drummond

2 heads broccoli, cut into 1-inch florets
2 large russet potatoes, chopped into 1 inch pieces
Olive oil, for drizzling
Salt and freshly ground black pepper
1 stick (4 ounces) unsalted butter
1 whole onion, diced
1 1/3 cup all-purpose flour
4 cups whole milk
2 cups half-and-half
Pinch nutmeg
3 cups grated Vermont White Sharp Cheddar cheese, plus more for garnish, optional
1 cup chicken broth, optional

Melt the butter in a pot over medium heat. Add the onions and cook until softened, 3 to 4 minutes. Sprinkle the flour on top. Stir to combine and cook until the flour is absorbed and smells lightly toasted, 1 minute or so. Add the milk and half-and half. Add the nutmeg, then the potatoes and broccoli, a pinch of salt and plenty of black pepper. Cover the pot and reduce the heat to low. Simmer until the broccoli and potatoes are tender, 20 minutes. Stir in the cheese and allow to melt.

Taste and season as needed. Transfer half of the soup to a blender and puree completely. Add back into the soup pot and splash in some chicken broth if needed for thinning. Garnish with grated cheese and serve.

When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.