Broccoli Cheese Soup

By tinathorn

Ingredients

• Cream Soup Base:
• 2 large cans chicken stock (32 oz)
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 large potatoes, peeled and cut into 1 1/2 inch pieces
• olive oil
• salt and pepper to taste
• Broccoli Soup:
• 1 large head of broccoli, cut into 1 1/2 inch pieces
• 1 teaspoon oregano
• 2-3 cups milk or heavy cream
• 1/2 teaspoon fresh lemon juice
• 2 cups shredded Swiss or Cheddar cheese

Details

Servings 6

Preparation

Step 1

For the Base:
Saute the onions in 1 tablespoon of olive oil over medium heat. Cook until soft and add the garlic. Cook for about another minute, stirring.

In a 6-8 qt sauce pan, combine the stock, potatoes, and onion mixture. Cook over medium high heat until potatoes are soft, about 30 minutes. Puree with an immersion blender. This should be quite thick. This base may be cooled and placed in containers to freeze, if desired. Any cream soup may be made easily with this base.

For the Broccoli Soup:
Put the base, the stalk pieces of broccoli and half the florets, and the oregano in a 6-8 qt sauce pan and cook over medium heat until the stalk pieces are soft, about 25 minutes. Puree with an immersion blender. Add the amount of milk or cream you desire along with the rest of the broccoli florets. Turn the heat to low and add the cheese along with the lemon juice. Stir until the soup is completely blended and the cheese is melted and incorporated into the soup. Taste. Add salt and pepper if desired.