Carrie’s Sweet Life

Today was a very rare cool day in Minnesota for May, and with having a horrible cough thanks to a mild case of whopping cough I wanted to make some soup. I didn’t want to have to stop at the store and realized I had everything to make broccoli cheese, but decided I wanted to spice it up and add some potatoes to it too.

This was AWESOME!!! It was light and creamy and had the perfect amount of chunks and broth. I am glad I made this tonight and will be making it again.

Potato and Broccoli Cheese Soup (Inspired From: Emeril)

• 3 tbls of unsalted butter and 2 tablespoons cold unsalted butter, cut into pieces
• 1/4 yellow onion diced
• 1/2 tsp of salt
• 1/4 tsp of ground pepper
• Pinch of nutmeg
• 1 glove crushed garlic
• 3 tbls of flour
• 4 cups of low-sodium chicken broth
• 1 cup frozen broccoli
• 1 cup diced potato
• 1 cup of heavy cream
• 2 cups of shredded colby jack cheese

In dutch oven melt 3 tbls of butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook until soft, add garlic. Stir frequently while garlic cooks. Add the flour and stir until thoroughly mixed together. Slowly add the chicken broth while whisking constantly. Add potatoes and broccoli. Bring to boil, reduce heat and simmer until thickened about 20 minutes.

Mix in cream and bring to a low simmer. Add cheese and simmer until cheese is melted. Add the remaining 2 tablespoons of cold butter. Stir until it is mixed throughly. Serve hot.