Broccoli Cheddar Soup

Broccoli Cheddar Soup (originally here)

My favorite way to eat this is with a nice, warm loaf of sourdough bread. Mmm, so good!

Ingredients

• 1 Tbsp butter
• 1-2 bunches broccoli
• 1 large onion, finely chopped
• 6 medium red-skinned potatoes, diced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 1-1 ½ cups grated extra-sharp Cheddar
• 1 tsp Worcestershire sauce (optional omit for vegetarian)
• One 12-ounce can fat-free evaporated milk
• Kosher salt and freshly ground black pepper
• 2 scallions, thinly sliced (optional topping)

Directions

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and put in soup pot. Coarsely chop the florets and place in a lidded sauce pan with ½ C water.

Heat butter, broccoli stems, onions and potatoes over medium heat and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, heat the reserved florets and 1/2 cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup. Stir to combine and remove from heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

Note: Leftover soup should be reheated in the microwave rather than the stovetop, where the cheese will "break" or separate from the broth.

Nutrition Facts

Serving Size 369 g

Amount Per Serving

Calories 256 Calories from Fat 59

% Daily Value*

Total Fat 6.5g 10%

Saturated Fat 3.7g 18%

Trans Fat 0.0g

Cholesterol 19mg 6%

Sodium 456mg 19%

Potassium 1093mg 31%

Total Carbohydrates 37.7g 13%

Dietary Fiber 4.2g 17%

Sugars 7.8g

Protein 12.8g

Vitamin A 9% • Vitamin C 81% Calcium 21% • Iron 11%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in phosphorus
• High in potassium
• Very high in vitamin B6
• Very high in vitamin C