Creamy Broccoli Soup
From dmajor 14 years agoIngredients
- 1 Stick butter shopping list
- 1 onion, chopped fine shopping list
- 2 garlic cloves, chopped fine shopping list
- 6 cups chicken broth shopping list
- 1/2 cup all-purpose flour shopping list
- 1 1/2 cups heavy cream or half and half shopping list
- salt to taste shopping list
- 8 ounces shredded sharp cheddar cheese(optional) shopping list
- 1 stalk celery, chopped shopping list
- 5 to 6 cups broccoli florets shopping list
- 6 slices bacon, cooked crisp(optional) shopping list
- 5 tablespoons all-purpose flour shopping list
- 1cup milk shopping list
- ground black pepper to taste shopping list
- 2 russet potatoes, peeled and cut into small cubes shopping list
- nutmeg, to taste shopping list
How to make it
- Melt butter over medium heat in a stockpot.
- Cook onion and celery in butter until softened.
- Add garlic and potato and cook for 1 minute then stir in broth.
- Bring to a boil and add broccoli.
- Simmer until broccoli and potatoes are tender about 10 to 15 minutes.
- Spoon out Broccoli and potatoes using a Slotted spoon, transferring Broccoli and potatoes to blender, and puree in small batches.
- Return to pot and bring to a boil
- Whisk together the flour and mix and add to the soup.
- Reduce heat and cook over low heat for 2 to 3 minutes.
- Stir in ceam or half and half.
- Season with salt, pepper, and nutmeg to taste.
- When ready to serve, spoon into soup bowls and top with cheese and bacon bits.
- Top with croutons if desired
- For thicker soup you can add more flour or add 1 cup dried potato flakes to soup.
- For thinner soup, add more milk or cream!
- Remember when salting the soup that you are adding bacon at the end so that will add salt to the soup!
People Who Like This Dish 6
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