Broccoli and Cheese Soup

Rottenburg I needed a brief hiatus from cooking after the holiday season ended. Yep, I burned myself out on cooking. Hey, sometimes it happens. While we enjoyed the time spent at ramen houses, burger joints, and pizza places I am grateful Green Gate Farms is back with their Winter CSA and I am back to cooking for my fam. This warm January afternoon (seriously it’s 80 in Austin) seemed perfect for Broccoli and Cheese Soup. I do hope you enjoy it as much as we did!

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Prep Time: 15 minutes
Cook Time: 90 minutes
Serves: 6

1 1/2 Pounds (about 4) red potatoes
2 Tablespoons grapeseed oil
1 Cups onion, small dice
1 Cups celery, small dice
1/4 Cups carrot, small dice
1 1/2 Cups Broccoli stalks, hard bottoms removed and discarded and cut into small dice
1 Teaspoon kosher salt
1 Teaspoon fresh cracked black pepper
4 Cups chicken Stock, homemade or store bought
2 Cups water
1/4 Teaspoon paprika
1 Teaspoon cumin
1 Bay leaf
4 Sprigs fresh thyme
2 Cups cheddar cheese, shredded
1 Cup milk
2 Cups broccoli florets, cut into bite size pieces

Preheat oven to 450 degrees. Insert a cooling rack into a sheet pan and arrange potatoes (skin on) on the rack a few inches apart. Roast the potatoes for about 30 minutes, or until a fork or skewer slides into them easily. Allow the potatoes to cool completely then remove the skins. They should be easy to peal using your fingers.
Bring a large Dutch oven to medium high heat and add 2 tablespoons grapeseed oil. Stir in onion, celery, carrots, and broccoli stalks and season with salt and pepper. Saute vegetables until tender, about 12 minutes.
Stir in chicken stock, water, paprika, cumin, bay leaf, and thyme. Bring the mixture to a boil and reduce to a low simmer. Cover and simmer for about 30 minutes.
Turn heat off and stir in cheddar cheese using a wooden spoon or rubber spatula. Stir until cheese is completely melted then stir in the milk and cooled and pealed potatoes.
Using an immersion blender or standing blender puree soup until completely smooth and creamy. Taste and adjust seasoning.
Place back on medium-low heat and add broccoli florets. Cook until florets are just tender, about 10 minutes. Taste and adjust seasoning again if needed. Serve with additional cheddar cheese for topping as well as bacon crumbles, sour cream, or minced scallions.

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Broccoli and Cheese Soup