Cheese is a classic flavoring in broccoli soup but Matt asked that I not make it too cheesy, which can often make a soup heavy. The potato was a last minute addition just because I had one russet that had been sitting in the potato basket for awhile. The final result was a soup that was just a comforting as the roast chicken dinner that was its initial starting point. Lots of texture & a creamy but not too thick broth with a subtle but not over-powering flavor of cheese make this soup a winner for winter.
Not Too Cheesy Chicken, Broccoli & Potato Soup
Make sure to be generous with the fresh pepper at the end, it really adds to the flavor.
2 T unsalted butter
1 onion, chopped (about 3oz)
8 oz russet potato, peeled & cut into 1/2-inch cubes
3 T all-purpose flour
3 c chicken stock
1 c milk (we used 2%)
1/4 t dry mustard
4 1/2 oz white cheddar, grated
1 1/2 c cooked chicken, chopped or shredded
1 1/2 c frozen broccoli, chop if the pieces are very large
salt & fresh ground pepper
In a large soup pan melt the butter over medium-high heat. Add the onion & potato. Sauté until the onion is translucent. Sprinkle the flour over everything & stir for 1 minute, do not let brown. Add the stock & milk. Cook while stirring until bubbly & slightly thickened. Stir in cheese & mustard until the cheese is melted. Add the chicken & broccoli. Simmer until everything is hot & the potato is cooked through, about 15 minutes. Season with salt & a generous amount of pepper to taste.
Makes 4 servings
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