• Lisa Jarvis

Broccoli Cheddar Soup


A cup of this broccoli cheddar soup is perfect for a cold December day! This totally hit the spot!

Here’s what you need:

1 T olive oil

1/2 cup diced celery

1 small onion, diced

2 t minced garlic

1/2 t salt or to taste

1/4 t pepper

2 cups peeled and diced potatoes

5 cups fresh broccoli florets

4 cups chicken broth

1/2 cup heavy cream, or half and half

1 1/2 cups shredded cheddar cheese


Sauté the celery and onion in the olive oil. Sauté until soft. Add in the garlic and sauté another minute. Add in the broth, broccoli, potatoes, salt and pepper. Bring to a boil then lower to a simmer. Cover the pot and allow it to cook until the veggies are soft. Stir in the cream and cheese. Stir to melt. Remove one cup of the soup and blend in a food processor until smooth. Add this mixture back into the pot of soup to thicken.To make even thicker stir together 1-2 T of cornstarch with 1/3 cup cold water or milk and stir in. Enjoy!

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