Broccoli Cheddar Soup

Broccoli Cheddar Soup

Broccoli Cheddar Soup

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   11 Points
Cuisine
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 cup baby spinach
  • frozen broccoli
  • 3 celery stalks, chopped
  • 6 cups chicken stock
  • 1 Tsp. dried thyme
  • 2 garlic cloves, minced
  • 1 Tsp. ground mustard
  • salt and pepper, to taste
  • 2 Tbsp. salted butter
  • 1 shallot, chopped
  • 10 oz 2% sharp cheddar cheese, shredded
  • 2 cups whole milk
  • 1 yellow onion, chopped
  • 2 Yukon gold potatoes, diced
Instructions

In a large pot heat olive oil over medium heat. Saut shallots and onions until translucent.

Add garlic and cook for one minute.

Add broccoli, celery, spinach and potatoes.

Sprinkle with mustard and thyme. Continue to saut for about 5 minutes.

Pour chicken stock over vegetables and bring to a boil. Reduce heat, cover and let simmer for 40-60 minutes.In batches puree the soup in a blender. Return soup to pot and stir in shredded cheese.Slowly whisk in milk and return to a simmer for 5 minutes. Salt and pepper to taste.This makes about 8 servings, but it also freezes really well!

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