Its the season for amazing soups and Kathy Whitezell has shared her recipe with me for the most amazing and hearty soup! You can add more cheese if you like yours really cheesy like me!
Broccoli and Potato Soup
Veggie base:
2 cups chopped potatoes
2 cups chopped celery with leaves
2 cups chopped broccoli florets
1 cup chopped yellow onion
Cream base:
¾ cup butter
¾ cup flour
1 quart ½ and ½ or cream
1 tsp. garlic salt
½ tsp. season salt
½ tsp. pepper
1 cup cheddar cheese
1 cup bacon crumbles
Place veggies in pot and cover with water, just enough to cover. Cook until slightly tender, add broccoli just as veggies are softening so you don’t over cook.
Melt butter in separate saucepan. Slowly beat in flour with whisk until smooth, about 1-2 minutes. Slowly add cream and stir over medium heat 2-3 minutes until it starts to thicken.
Add cream mixture to veggies and water- continue to cook until thickened. Season and serve! Top with cheddar cheese and bacon crumbles.
EnJOY!
