This is a modern twist on the basic Potato Broccoli Soup, bumped up a notch with yummy toppings like shredded cheddar, bacon, sour cream and chives! Keep it simple or go crazy with toppings this soup is always comforting and delicious!
Ingredients:
- 4 russet potatoes peeled and chopped
- 1 small crown of broccoli, chopped into small pieces.
- water for cooking (about 2 cups)
- 2 cups of milk (whole is best but 2% works
- 1/4 cup of cream or half & half (optional, this makes the soup creamier)
- 1/4 cup of flour
- 1 teaspoon salt
- pinch of black pepper
- 1 cup shredded cheddar
- 3 slices of bacon, fried until golden
- 1/2 bunch green onions or chives chopped
- sour cream, optional
Instructions:
- Police peeled, chopped potatoes in pot, just cover with water (about 2 cups), bring to a boil and cook until potatoes are almost fork tender
- Add the chopped broccoli to the potatoes and cover with a lid, cook until broccoli is bright green and tender, just a few minutes.
- Add milk to the pan
- In a small bowl slowly combine the flour with 1/2 cup water, adding half of the water first, whisking as you go to create a paste, add the rest of the water continuing to whisk until it is a smooth paste with no lumps. This is your roux to thicken the soup. Add the roux to the pan while the milk is still cool, you don’t want it boiling when you add the roux because you could make lumps if it cooks to fast. Stir and bring to a gentle boil, it should thicken as it starts to bubble. Reduce heat to low.
- Add salt and pepper and half of the cheddar cheese. Also add the cream if you are using it. Add more salt and pepper to taste and add more milk if it is too thick for your taste.
- Serve and top with additional cheddar cheese, cooked and chopped bacon, green onions and a dollop of sour cream
