Wednesday, February 29, 2012

Broccoli Cheddar Soup

     Once upon a time, I was not a soup fan. *Gasp!* I never really had it growing up (my dad didn't like it), and it honestly never appealed to me. I am a pretty big eater, meaning I can eat a ton. Meaning I can down 5 or 6 slices of Costco pizza and still not be entirely full. So maybe you can imagine why a bowl of soup never appealed to me. 
     My, oh my, how times have changed, my dear Pops and Podge friends. Now that I have been looking for inexpensive ways to cook things, and am constantly trying to use up my leftovers, soups have become more and more appealing to me. Not only are they inexpensive, but you can pretty much dump anything into them, and they will taste great! Seriously! My love for soups has grown even more since living in the Great Northwest. It rains a ton here, and I have quite enjoyed having a hearty bowl of soup and some homemade rolls to warm my soul.
     I have made several soups over the past few months, but this Broccoli Cheddar Soup is by far our favorite. My husband loved it, I loved it, and my girlies loved it.... and that means that this recipe is a keeper. Oh, and remember how I love to eat a lot? Yeah, well I was full after one bowl of this soup! No joke!
     I originally found the recipe on Pinterest (my new go-to recipe place.... oh, and crafting place, DIY place, exercise place.... you get the idea...) and I found it's from a site called Cabot Cheese. I have never heard of Cabot Cheese, nor have I ever tried any of their products, but they're a 10 in my book because of this recipe. Ha! I hope you will make it and enjoy it, and let me know how it turns out for you!!

Oh, before I give you the recipe... sorry about this terrible looking photo.
We don't get a lot of natural sunlight in Oregon, so some of my photos don't turn out quite the
way I would like the to... :)

Broccoli Cheddar Soup

2 TBSP salted butter
2 cups diced potatoes
1/2 cup chopped onion
2 TBSP all-purpose flour
1 (14.5 oz) can of chicken broth (or about 1 3/4 cup chicken broth)
2 cups milk
3 cups broccoli (chopped and thinly sliced stems)
8 oz. cheddar cheese, grated
1 tsp. lemon juice


1. In a large saucepan, melt the butter over medium heat. Add potatoes and onion and cook, stirring, until the onion is tender. It will take about 5 minutes.
2. Add the flour and cook some more... around 2 minutes more.
3. Gradually stir in broth and milk. Bring to a simmer and cook until the potatoes are almost tender, about 5 minutes. Add the broccoli and cook until tender, about 5 minutes. If you're like me and prefer a little crunch to your broccoli, then you'll need to adjust your cooking time.
4. Remove from the heat and stir in that delicious cheddar cheese! Add the lemon juice and season with salt and pepper until your heart desires... I also topped mine with a little more cheese. :)

Happy cooking!


  1. Looks DELICIOUS! I just might have to make this tonight. We are getting a snow storm here in PA and this is perfect for a snowy night! Would Love to have you link up over at my party today!

  2. Looks delicious! I need to try this!

    1. If you try it, let me know how it turns out! Thanks for stopping by!

  3. Leap Year Broccoli Cheddar Soup!!....I say OK!

    1. Leap Year Broccoli Cheddar Soup is da bomb! Ya!

  4. Well you have a cute blog as well! I am your newest follower! Stop by and join my blog hop and linky party, both going on now!

    1. Thanks for stopping by and for following us! You have such a fun site!



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