soup du jour
i tend to prefer broth-y soups to bisques. they are generally too rich and too creamy and i feel gross after eating them. that said, i do occasionally crave a good cheesy soup - broccoli cheese, potato cheese, etc. it's all very delicious. broccoli-cheese soup day during my middle and high school years were among my favorites (right up there with tuna salad on crackers). i recently came across this recipe from an old issue of cooking light and i loooovvvveeee it. it has potatoes, broccoli and cheese, but is still surprisingly light as the base is made from chicken broth instead of cream. this amazingly gorgeous spring-like weather we've been having doesn't really call for soup, but i'm sure we'll have at least one more cold spell before spring officially sets in, so i highly suggest you put this on your meal schedule for then.
baked potato and broccoli soup
1/4 cup all purpose flour
2 (14 1/4 ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced fat milk (i used skim)
1 (8 ounce) block 2% sharp cheddar cheese, shredded
1. shred cheese. the recipe recommends freshly shredded versus the pre-shredded variety for "additional creaminess and even melting". i agree. i prefer cabot's seriously sharp cheddar.
2. whisk together flour and 1/3 cup chicken broth until smooth. set aside.
3. combine remaining chicken broth and next three ingredients in a dutch oven. bring to a boil; cover, reduce heat, and simmer eight minutes or until potatoes are tender.
4. gradually stir in flour mixture. cook, stirring often, for five minutes.
5. stir in milk and eight ounces shredded cheese. cook mixture over medium-low heat, stirring constantly, until cheese melts.
*note: if you haven't noticed in these photos, i was too lazy to peel the potatoes. i've made it both ways, and i definitely recommend peeling. the flavor's a lot better.
1. extra shredded cheese
2. crumbled bacon
3. chopped green onions