Soup season is upon us and Pat is so excited to share this brand new Unexpected Cheddar, Broccoli & Potato Soup recipe with you! There are so many flavors, making this hearty soup a must and Pat hopes you add this to your soup rotation! You can even make a big batch and store in the fridge for leftovers all week for cozy vibes! Pat hopes you enjoy!
2 cups shredded unexpected cheddar or any sharp white cheddar
Directions
Sauté carrots, celery, and onion in olive oil for a few minutes until translucent. Add in garlic, herbs, and seasoning and sauté another minute until fragrant
Add in potatoes and sauté a few more minutes. Pour in broth and bring to a boil. Cover, reduce to medium, and allow to simmer for 15-20 minutes until potatoes are tender
While the potatoes simmer, make the roux: In a separate pot, melt butter, whisk in flour, allow to cook a minute or so while continuously whisking. Whisk in milk and half & half. Simmer for a few minutes until it begins to thicken
Add broccoli to the soup, cover and cook an additional 5 minutes or so
Stir roux into soup until well combined. Stir in shredded cheddar. Add salt & pepper to taste if needed
