The Pioneer Woman Tasty Kitchen
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Broccoli Cheddar Soup

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Level: Easy

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Description

Warm Broccoli Cheddar Soup, perfect for a lunch or dinner.

Ingredients

  • 6 Tablespoons Butter, Unsalted
  • 2  Celery Stalks, Chopped
  • 1  Large Yellow Onion, Diced
  • 2  Carrots, Peeled And Chopped
  • 2 teaspoons Salt, Divided
  • 1 teaspoon Pepper
  • ⅓ cups Flour
  • ½ gallons 2% Milk
  • 1-½  Heads Broccoli, Cut Into Pieces
  • A Pinch Of Nutmeg
  • 8 ounces, weight Sharp Cheddar Cheese, Shredded

Preparation

In a large stockpot (I started with a 5-quart pot and ended up using a 9-quart pot), melt butter and add the celery, onions, carrots, 1 teaspoon salt, and pepper. Sauté on medium for 10 minutes or until they are tender.

Add the flour and stir to incorporate. Cook for 1 minute.

Add the milk, broccoli, nutmeg and bring to a boil. Reduce to a simmer and cover. Simmer covered for 30 minutes.

Next, using an immersion blender, blend the soup until all the broccoli is cut into teeny pieces and the soup is smooth-looking.

If you don’t have an immersion blender, you may blend the soup in small batches in a regular blender or food processor. Be careful—it’s hot.

Taste the soup at this point for seasonings and add more salt and pepper if needed. I used the remaining 1 teaspoon salt at this point.

Add the cheese and stir until it is melted and incorporated.

Serve with warm crusty French bread. Makes 8 large bowls.

Enjoy!

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