Ingredients:
2 TB butter
1 chopped onion
1 cup finely chopped carrot
1 red bell pepper, finely diced
3 stalks celery, finely chopped
1 TB minced garlic
1 TB salt
1/2 TB pepper
4 cups chicken or vegetable broth
2 potatoes, peeled and chopped
1/4 cup water
1 TB flour
2/3 cup whole milk
3 cups chopped broccoli (about bite size)
3 cups chopped cauliflower (finely chopped)
2 cups cheddar cheese, grated
1 cup pepper jack cheese, grated
Directions:
Melt the butter in a large soup pot. Make sure the vegetables are chopped up very small. The broccoli should be the only vegetable bite size. Add onions, carrots, red pepper, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Season with salt and pepper. Add broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes. In a small bowl, whisk the flour with water, add to soup along with the broccoli and cauliflower. Simmer until broccoli is tender, another 10-15 minutes. Add milk and cook until heated through. If the soup is a bit too thick, add water or broth slowly until desired consistency is reached and bring back to a simmer. Stir in cheese, allow to melt, and serve.
2 TB butter
1 chopped onion
1 cup finely chopped carrot
1 red bell pepper, finely diced
3 stalks celery, finely chopped
1 TB minced garlic
1 TB salt
1/2 TB pepper
4 cups chicken or vegetable broth
2 potatoes, peeled and chopped
1/4 cup water
1 TB flour
2/3 cup whole milk
3 cups chopped broccoli (about bite size)
3 cups chopped cauliflower (finely chopped)
2 cups cheddar cheese, grated
1 cup pepper jack cheese, grated
Directions:
Melt the butter in a large soup pot. Make sure the vegetables are chopped up very small. The broccoli should be the only vegetable bite size. Add onions, carrots, red pepper, and celery and saute over medium heat until tender. Add garlic and cook 1 or 2 additional minutes. Season with salt and pepper. Add broth and potatoes, bring to a simmer, and cook until potatoes are tender, about 15-20 minutes. In a small bowl, whisk the flour with water, add to soup along with the broccoli and cauliflower. Simmer until broccoli is tender, another 10-15 minutes. Add milk and cook until heated through. If the soup is a bit too thick, add water or broth slowly until desired consistency is reached and bring back to a simmer. Stir in cheese, allow to melt, and serve.
