You Can’t Go Wrong With Broccoli Cheese Soup

Method

Directions

1. 1

   Heat butter and olive oil together on medium-low heat. When melted, add the onion and leeks.

2. 2

   Sauté about 5 minutes until soft. Add the onion powder and garlic, then add some salt and pepper to your liking.

3. 3

   Stir until garlic is fragrant, about 30 seconds. Add the flour and stir constantly for 1 to 2 minutes until the onion & leeks begin to absorb the flour.

4. 4

   Add the stock and half & half. Stir well, bring to a rolling simmer. Reduce heat to a gentle simmer and cook soup for about 15 minutes, stirring occasionally as it thickens.

5. 5

   Add the broccoli florets and simmer, stirring occasionally, for about 10 minutes until broccoli is softened.

6. 6

   Remove soup from heat. Let cool. Use an emersion blender to blend soup. Return soup to stovetop and reheat on medium-low heat.

7. 7

   Add the cheddar cheese and stir frequently until it melts. Taste soup and re-season with salt & pepper if needed.

8. 8

   Serve hot. Top with homemade croutons and extra cheese - or with a dollop of sour cream, crispy bacon bits, and chopped chives.