Here in New York, we have had quite the cool fall season so far!  (How about where you live?) Here in our home that means it’s soup season!  I’ve already made and frozen a batch of veggie broth and also chicken broth. Having those containers stacked up in the freezer means that basically any day I can throw together a pot of soup. All of the ingredients for today’s recipe are things that are generally on hand in my ‘fridge and pantry…well, maybe not the ham steak. 🙂

There are plenty of bright green broccoli florets floating around in this hearty soup, but it’s broccoli stems that make up the base of the soup. This is a ‘healthified’ version of many Broccoli-Cheese soup recipes available. Rather than making a roux—a soup base consisting of onions, butter, and flour—we prefer to thicken this creamy soup by pureeing the potatoes and broccoli stems. Also, I use a larger proportion of broth, and less of milk and cream. And, I have found that using just 4 ounces or so of shredded cheese is quite enough. Each of these changes makes this soup ‘healthy but oh-so-yummy!’ Enjoy!

Broccoli Potato Cheese Soup

ingredients:
2 large heads broccoli (approximately 2 pounds)
1/2 large onion
5 medium Yukon Gold potatoes (approximately 1+1/2 pounds)
1/2 pound ham steak, cut into small cubes (optional)
1 tablespoon butter
1 tablespoon olive oil + 1 teaspoon
2 heaping teaspoons chopped garlic
4 cups chicken (or vegetable) broth
2 cups milk (I used coconut milk)
1/2 cup half & half
4 ounces shredded cheese (use something very flavorful
sea salt and freshly ground pepper (I used a lemon-pepper-salt combo)
directions:

• preheat oven to 375
• separate florets from stems of broccoli
• take 1 cup of tiny florets, toss with 1 teaspoon olive oil; season w/salt&pepper
• place on baking sheet and roast for 10 minutes…just ‘til beginning to brown;
• remove from oven when done and set aside for garnishing
• when you set aside the roasted broccoli, use the same pan to heat the ham cubes for about 6-7 minutes; remove from oven and set aside ‘til plating
• rough chop stems of broccoli into 1-1+1/2″ pieces
• peel and cube potatoes into 1″ pieces
• chop onion into small dice
• heat butter and 1 tablespoon olive oil in a 4 quart (or larger) stockpot
• add cut veggies and stir to coat; saute for 5-6 minutes; do not allow to brown
• stir in broth; raise heat to bring to a boil
• cover pot; reduce heat and simmer for 15-20 minutes or so…’til broccoli stems are tender
• remove pot from heat and, using immersion blender, puree ‘til smooth
• place back on stove and add broccoli florets and the milk; stir
• cover and simmer for 10 minutes or ‘til florets are still bright green but cooked through
• remove pot from heat and, again using immersion blender, puree for just a minute or so, breaking up the broccoli
• place pot back on stove; and over low heat add half & half, and shredded cheese; stir ‘til combined and cheese is melted
• carefully taste for seasoning, adding more s&p as needed
• scoop into bowls adding the ham and roasted broccoli florets

NOTE: if not using an immersion blender, you can puree the soup like this (from Food Network.com):

“When blending hot liquids, first let cool for 5 minutes or so, then transfer to a blender, filling only halfway. Put the lid on, leaving one corner open; this will prevent the vacuum effect that creates heat explosions. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.”

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God loves you!  ♥  (Don’t ever forget that!)

♥  coleen