If you didn’t think winter was here before, IT IS NOW. If you live in the midwest, specifically Michigan, I know I can’t believe this weather we are getting! We have been cutting back on our dairy intake for a while now, but today I just really wanted to make some homemade soup with a little cheese in it. So if you are dairy free, I apologize but this recipe is not for you. But if you can have dairy and would like a good soup to make for a cold day, this is the perfect for the soul. I hope it brings you comfort inside your home as you watch the blizzard outside!
- 6 tbsp grass-fed butter, divided
- 1 cup chopped carrots
- 3/4 cup celery
- 1 tbsp minced garlic
- 4 cups organic free-range chicken broth
- 3 1/2 cups peeled and cubed russet potatoes
- 3 cups chopped broccoli
- 1/4 tsp dried thyme
- 1/4 tsp cayenne pepper
- Salt and ground black pepper
- 6 tbsp whole wheat flour
- 3 cups milk
- 1/2 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1/3 cup grated parmesan cheese
- In a large pot, melt 2 tbsp of the butter. Add in the carrots, celery, and minced garlic over medium heat. The veggies should be starting to soften up a little.
- Dump in the chicken broth, potatoes, thyme, and cayenne pepper. Add in the salt and pepper to taste as you like it. Bring to a boil, then take the heat down to medium and cover for about ten minutes. Then add in the broccoli and cook until all of the veggies are tender.
- As your soup is cooking, melt the rest of the 4 tbsp of butter in a medium saucepan. Stir in the flour and keep whisking. Slowly pour in the milk and keep whisking until no more lumps remain.
- Once the mixture starts to thicken, add in the heavy cream and remove from heat. Once the veggies are tender, pour the cream mixture into the soup and stir until well combined. Let it sit on medium heat for another 2-3 minutes, and then remove the pot from the heat.
- Stir in the cheddar and parmesan cheese until melted and then finally, ENJOY!