tis the weather

for soup.

i *lurve* soup. it's one of my favorite things ever. however, i am the type of person who can only eat soup when it is fall/winter. eating soup in the heat of summer just doesn't feel right to me. but on a day where the high is 50 degrees and it has been gray all day...now that is the most perfect day for soup.

a few weeks ago, it was that type of day. and so i gathered my ingredients and set out to make broccoli cheddar and potato soup. and oh it turned out so good.

broccoli cheddar and potato soup
recipe originally from here. my adapted version is below.

• 1 small onion, chopped
• 1 carrot, chopped
• 2 cloves garlic, minced
• 1 tbsp butter
• 2 tbsp flour
• 2 1/2 cups vegetable broth
• 1 cup fat free milk
• 2 medium potatoes, peeled and diced small
• salt and fresh pepper
• 4 cups (about 2 heads) broccoli florets, chopped into small pieces
• 1-1/2 cups 2% shredded sharp cheddar
• 1 tbsp parmesan cheese

Chop onion, carrot, and garlic.

In a large soup pot, melt butter.  Add chopped vegetables and sauté until soft, about 5 minutes.

Add flour, salt and pepper to the pot and stir until smooth.

Add vegetable broth, milk and potatoes and set heat to high until it comes to a boil, then cover and cook on low until potatoes are soft, about 10-15 minutes.

Add broccoli florets, parmesan cheese, and stir well. Adjust salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar cheese, stir well and remove from heat.

Using an immersion blender, quickly blend part of the soup for a quick second or two. If you don't have an immersion blender (like me!), remove about 1-2 cups of potatoes and broccoli, place it in your chopper, then add it back to the soup. This helps thicken it a bit.

A and I really enjoyed this soup. I served it with some yummy bread and it made for a perfect meal. Enjoy friends!