Broccoli Cheddar Soup
Broccoli Cheddar Soup is great for a cold winter afternoon. This broccoli cheese soup recipe is thick and creamy and one of our go-to favorites! Serve it with a hot pretzel, fresh out of the oven.
Ingredients
- 1 bunch fresh broccoli
- 3 cup water
- 1 potato, chopped into bite-sized pieces
- 1 carrot, chopped
- 3 cup water
- 2 chicken bullion cubes
- 4 tablespoon unsalted butter
- 1/2 cup onion, chopped
- 1 celery stalk, chopped
- 4 tablespoon all-purpose flour
- 1 teaspoon garlic powder
- 2 teaspoon dried parsley
- 10 ounce sharp Cheddar cheese, shredded
- 1 pint half and half
Instructions
- Boil the broccoli for 3 minutes in 3 cups of water. Remove the broccoli and let cool. Finely chop it and set it aside.
- Add the potato and carrot to the broccoli water and cook until done. Remove veggies from water. Set aside. Save the water.
- In another bowl, add 3 cups of water and add and dissolve the chicken boullion cubes in this water. Set aside.
- In a skillet melt butter and cook the onions and celery until soft. Add flour and make a soft paste, stirring constantly. Add this mixture to water the vegetables were cooked in.
- Add the potato and carrot back into the vegetable water. Add the chicken boullion water. Mix in the garlic powder, parsley and cheese. Stir until cheese melts. Add half and half and cook through. Then add finely chopped broccoli.