Broccoli Cheese & Potato Soup

With a great broccoli harvest comes a delicious broccoli dish.

Ingredients:

• 5 1/2 tbsp butter
• 1 cup chopped carrots
• 1 chopped yellow onion
• 2 cloves garlic
• 3 cups beef broth
• 4 cups cubed russet potato
• salt & pepper to taste
• 3 cups broccoli florets
• 6 tbsp flour
• 3 cups whole milk
• 1/2 cup heavy cream
• 1 cup colby jack cheese
• 1 cup mozzarella cheese
• 1/2 parmesan cheese

Instructions:

1. Prep carrots, onion, garlic, potatoes, and broccoli.
2. Melt 1 1/2 tbsp butter in a large pot over medium heat. Add carrots and onion. Saute until onion is just translucent, about 5 minutes. Add garlic and saute until fragrant, about 1 minute.
3. Stir in broth and potatoes, add salt and pepper. Increase heat to medium-high until boil, reduce to medium and cover. Cook for 15 minutes. Add broccoli and cook until tender.
4. While the potatoes are cooking, melt 4 tbsp of butter in medium saucepan over medium heat. Add flour and stir constantly for 1 minute. Slowly pour in milk. Whisk until no clumps remain.
5. When it begins to thicken, stir in heavy cream. Remove from heat and pour into soup once vegetables are tender.
6. Stir in cheese until melted and serve.

Notes:

• We had no sharp cheddar, but had plenty of other cheeses. This non-cheddar soup was certainly comparable!
• I took this dinner to the next level by baking my own bread bowls.