Public recipe with member extras
Potato Milk Broccoli Cheddar Soup
A hearty broccoli cheddar soup where potato milk provides real body before the cheese ever goes in.
Savory Soups, Sauces & Gravies · Weeknight Comfort Food · Kid-Friendly Dinners
What you need
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 4 cups Broccoli Florets
- 2 cups Vegetable Stock
- 1 1/2 cups Potato Milk
- 1 1/2 cups Shredded Cheddar
- Salt and Pepper, to taste
Method
Instructions
- Sauté the onion until soft, about 5 minutes.
- Add the broccoli and stock, cover, and simmer 12 minutes until tender.
- Purée about half the soup, leaving the rest chunky for texture.
- Stir in the potato milk and simmer 5 to 6 minutes until visibly thickened, then remove from heat and stir in the cheddar until melted.
- Season and serve warm.
From The Arrogant Hippie Culinary Journal: Potato Milk Edition by Aunesty Janssen
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