Unlike other broccoli cheese soup recipes you may find, this recipe is potato based instead of roux based. A roux based soup is really more of a sauce, in my opinion. The thickening agent of this soup is potatoes and a couple of carrots. This makes a hearty chowder that is deeply flavorful with a comforting texture.
232ozboxes chicken broththe equivalent of 8 cups, warmed
4cupssharp cheddar cheese, grated
1large head of broccoli, cut into small pieces2 heads of broccoli, if the heads are small
salt and pepper to taste
Instructions
Over medium-high heat, melt the butter and the olive oil together. Sautee the onion until it becomes almost translucent. Add the carrots and the potatoes. Add the warm chicken broth and simmer the vegetables until the potatoes and carrots are fork-tender.
Take the soup off the burner and let it sit for about ten minutes before pureeing. Using an immersion blender, puree the soup. Sometimes I like to only partially puree the soup so a few chunks of potato and carrot remain.
When the soup is pureed to your liking, put it back on the burner and set the heat to medium high. While the soup is simmering, add the grated cheddar cheese. Stir until the cheese melts. Lastly, add the fresh broccoli florets and simmer the soup for just a couple minutes. Turn the heat off and let the broccoli finish cooking in the hot soup. This will ensure that your broccoli will not overcook and it will stay bright green.