Image credit: Cooking with Donna on Youtube
It’s always nice to have warm soup for dinner, especially if it’s made of your favorite vegetables. Potatoes and broccoli with some carrots are always a good combination. Cooking with Donna on Youtube gives us a sample of how to cook the traditional broccoli cheese soup, this time with potatoes. And, of course, a whole lot of cheese and cream. So decadent, yet so delicious and filling.
Put the melted butter in a pot under medium heat. Add a cup of finely diced onion and cook for 5 minutes. Then add the garlic and let it cook for a minute. Pour in 4 cups of chicken broth into the pot. Then put in the carrots. Let the soup boil. Sprinkle in a teaspoon of salt. Then add in paprika and black pepper. Let the soup simmer on low heat.
Then add in the 4 cups of cubed Yukon potatoes. Then cook for about 5 minutes. After that, add in the broccoli. Then add the 6 cups of chunky broccoli. Combine. Cover the pot with a lid. And cook for a few minutes at low heat to soften the potatoes and broccoli. Sprinkle in some celery seeds while the soup cooks.
Make the cheese sauce in a separate pot. Fill the pot with whole fat milk and mix it with 6 tablespoons of cornstarch. Stir the milk so that the lumps from the cornstarch will disappear. Then add the crema table cream. Cook all these under medium heat. Keep stirring or whisking as the mixture boils. Keep stirring until the mixture forms bubbles, about 3 minutes. Turn the fire off. Then add in the freshly grated cheese. Continue stirring until the cheese is all melted.
Once the cheese has all melted and the sauce is thick, pour the sauce into the pot of vegetable soup. Combine the sauce with the stock until the soup looks creamy. Once everything is cooked, turn off the stove.
Serve the soup warm in bowls. An option is to sprinkle more cheese as a topping, or add strips of bacon, or a plop of sour cream.
There you have it! Enjoy every bite!