Wednesday, April 20, 2011

Broccoli Cheese Soup

One of Samantha's and Cassaundra's favorite dishes that I make is this one. I don't make it a lot, and I'm not sure why because it is relatively easy, tastes good, and is probably good for you. At least, it has plenty of vegetables, so it should be good for you. The cheese and cream I used shouldn't negatively affect your diet, heh, heh.

Broccoli Cheese Soup
  • 2 cups chicken stock
  • 2 cup diced potato
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery
  • 1 head broccoli, separated into smallish florets
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt ( I usually don't add salt to my recipes. There's salt in the butter and cheese)
  • 1/4 teaspoon pepper
  • 1/4 cup butter or margarine
  • 1/4 cup potato starch
  • 2 cups milk 
  • 8 ounces shredded sharp cheddar cheese
  • 3-4 slices American cheese (or Velveeta)
Put all of the vegetables and the pepper into the stock. Cover and simmer 10-12 minutes or until the vegetables are tender. (At this point you can puree the vegetables if you need to hide them from your kids or if you like smooth soup. If you don't have to hide the vegetables and like a chunky soup, leave everything as is.) Prepare a white sauce with the potato starch, and milk. Add the butter or margarine and allow to melt. Stir in the potato starch/milk mixture and keep stirring until it thickens. Especially if you use potato starch you have to make stir it. Potato starch gets sort of like snot if you just add it in and don't stir. Snot, as I'm sure you have noticed, doesn't taste good. Add the cheese and let it melt. Don't let the soup boil. Once the cheese is melted, you are ready!

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