NicStan Cooks

I was thinking of making a broccoli cheddar soup last week and then went to visit my friend Melissa who was making just that. She said she uses a potato leek base and adds broccoli, cheddar and other veggies to it, which sounded exactly like my kind of broccoli cheddar soup! Not super thick and cheddary but still turned out pretty good.

Ingredients

• 3 russet potatoes
• 1 onion (I’d use shallots next time for more flavor)
• 3 stalks celery
• 1 carrot
• 1 Tbsp Olive oil
• 1 Tbsp butter
• 2 tsp thyme
• 1/2 tsp paprika
• 1/4 tsp cayenne
• 2 bay leaves
• 2 Tbsp flour
• Salt and pepper to taste
• 4-5 cups veggie broth
• 2 heads broccoli
• 1 cup half n half
• 1.5 cups shredded cheddar

Instructions

1. Heat butter and olive oil.
2. Chop veggies (except broccoli) and add to hot pan.
3. When they start to soften add the flour and stir so it doesn’t burn.
4. Add spices.
5. Add broth and let it simmer for 15 min.
6. Remove bay leaves and immersion blend until smooth.
7. Add broccoli and cook another 10-15 min.
8. Pulse the immersion blender to get smaller pieces of broccoli. But don’t go crazy, you still want some broccoli chunks.
9. Remove from heat and stir in cheddar and half n half.
10. The carnivore makes chicken in the air fryer to put on top.