Cheddar, Brocolli & Potato Soup

The history behind my obsession with Broccoli Soup goes back to 1997 and a trip to the Virginia Renaissance Faire. On a cool evening there was nothing better than sitting down at a table, watching some wenches sing raunchy songs and devour hot cheddar broccoli soup out of a bread bowl. To this day I still crave it, and now I've managed to figure out a recipe that tastes exactly like my memories.

This dish is great if you have a lot of hungry gamer's to feed. I find soups a more healthy and hearty substitute to typical table junk foods.

Cheddar Broccoli & Potato Soup made by TGCSanderson

Cheddar, Broccoli & Potato Soup

INGREDIENTS

2 tablespoons extra-virgin olive oil

2 medium onions, chopped

5 garlic cloves, minced

Kosher salt

Freshly ground black pepper

8 cups chicken stock

3 pounds baking potatoes

1 pound broccoli, chopped

2 1/2 cups Sharp/Strong Cheddar Cheese

Heat a large heavy pot and slowly pour in your onions and garlic. Stir in salt and pepper. Cook until golden, stirring so they do not burn (8 to 10 minutes, sometimes quicker on higher heat). While they cook, peel and dice your potato's, ready your broccoli.

Pour in potato's and onions, making sure the chicken stock is at the very least an inch covering your ingredients. Bring to a bubbly boil for roughly 1 hour, stirring occasionally, until the potato's and broccoli are very soft.

Pour the soup into a blender in batches and turn the soup into a puree, pour back into the large pot. Mix in 2 cups of your cheese, saving the rest for garnish. Taste and Seasons soup to your liking and serve hot!

Best served with french bread or in a bread bowl. If you serve in the bread bowl I recommend covering with a bit of cheese and broiling slightly to melt the top before serving.

Enjoy!