Broccoli Cheddar Potato Soup

With the weather turning cold and rainy, I think a warm bowl of soup is in order.

 

INGREDIENTS

Potatoes, peeled and chopped

Broccoli, chopped

Cheddar cheese, shredded

Onion, chopped

Garlic, minced

Olive oil

1 tbsp corn starch

 

Broth or water

Seasonings of choice (I used dried minced onion, salt, white pepper, and Penzeys Justice seasoning)

 

METHOD

Warm a glug of olive oil in a large Dutch oven. Add onion and sauté, stirring occasionally till the onions are translucent. Add garlic and stir for about a minute. Add potatoes and broccoli. Add enough broth or water to almost cover the veg. Bring to a boil then reduce heat to simmer. Meanwhile, grate cheese and toss with corn starch. This keeps the cheese from clumping and also adds a thickener to the soup. Spread cheese on a large dinner plate to come to room temperature. The cheese will melt better and incorporate completely if it isn’t cold. After 20-30 minutes of sauté cooking, the broccoli should be falling apart and the potatoes cooked through. If you like smooth soup, purée all of it in a blender in batches or use an immersion blender. I love chunky soup so I put a bit of it in a blender and then stirred it back in the pot. Add the cheese and stir in a zig zag motion to incorporate. Taste and adjust seasonings. Enjoy!!