Broccoli Cheddar soup
- 1 ½ heads of broccoli
- 4 red potatoes
- 4 carrots
- 1 medium onion
- 4 cloves of garlic
- ~4 cups veggie broth (more or less, depending on preferred thickness)
- ~2 cups heavy cream (ditto above)
- 1 stick of butter
- 1/3 cup AP flour
- 4 cups grated sharp cheddar
- Salt & pepper
- Pinch cayenne pepper
- Smoked paprika
Begin by washing the potatoes and carrots. Dice the onion and mince the garlic. If using fresh broccoli, cut it into florets; if using frozen, thaw it beforehand and then cut it. Dice the carrots into small cubes. Peel the potatoes, and cut them into larger cubes. In a large pot, melt half the stick of butter, and then add all the previously prepared ingredients; let cook until the carrots and onions soften (and, if using frozen broccoli, the broccoli is fully thawed). While you are waiting on the veggies to soften, grate the cheddar and set aside. Now, added the rest of the stick of butter, and once it has melted, the flour; thoroughly stir together to evenly coat. Slowly add half of the broth, stirring all the while. Now, slowly add the grated cheddar, a small handful at a time. After this, add the majority (but not all) of the cream, and your spices. Let simmer on low for about 45 minutes, until the potatoes have softened; all the while, stirring about every five minutes. Now, using the leftover cream and broth, thin the soup to your desired thickness, letting it heat for about 5 minutes after doing so. Serve with a big piece of bread and enjoy!
