Vegetational Crucifer and Cheese Soup Instruction - This hearty soup includes broccoli as symptomless as carrots, celery, onions, and potatoes to offer all the robust quality that a cheesy soup can gather! This crucifer and cheese soup includes all warm vegetables and factual cheddar cheese. You can peer unmelted broccoli if you asking.
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Ingredients
- 2 Tbsp Butter
- 1/2 Cup Onion Chopped
- 1 Cup Carrots Chopped (about 2 carrots)
- 1/2 Cup Celery Finely Chopped
- 1 Tbsp Minced Garlic
- 3 Cups Chicken Broth
- 1 1/2 Cups Potatoes Diced, about 2 medium
- 2 Tbsp Flour
- 2 Tbsp Water
- 3/4 Cup Milk
- 1 large Head of Broccoli rough chopped (2 if you want only stems)
- 3 Cups Cheddar Cheese Grated
- Salt and Pepper to Taste
- 1/4 tsp Nutmeg
Instructions
- Melt Butter in a large soup pot. Add onions, carrots, celery and cook over medium heat until tender.
- Add garlic to pan and cook 1 minute. Add chicken broth, potatoes and broccoli stems. Bring to a gentle boil and simmer until potatoes are almost tender.
- In a separate small bowl, mix flour and water together. Add to soup and simmer until slightly thickened. Add milk and broccoli florets and cook until broccoli is cooked through.
- Stir in cheese and allow to melt. Serve hot and enjoy!