Nothing warms the body better than warm comfort food. The cold weather makes this the perfect time to cook up a pot of soup. Whether you enjoy winter outside sports or prefer to stay in and grab a magazine and sit by the fire, soup makes a great meal.
I like making my own soups on weekends and freezing them for future use. I like the idea of cutting everything up, pouring it into the slow cooker and go about my day. Better yet, chopping everything the night before and just putting it all into the Slow Cooker in the morning.
Soups don’t have to be all broth and thin. I encourage you to make a hearty soup that would pair well with some homemade bread and a small salad.
Here is one of my fast and easy “man approved” hearty soup meals as voted on by the men in my family.
Broccoli Cheese Potato Soup – Yield: About 6 servings Time: 30 minutes plus dicing time
- 4 Tbsp butter, divided
- 1 1/2 cups chopped carrots
- 1 cup chopped celery
- 1 cup small chopped sweet onion
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 3 1/2 cups peeled and cubed potatoes, I used yellow potatoes
- 3 cups chopped broccoli florets
- 1/4 tsp dried thyme
- 6 Tbsp all-purpose flour
- 3 cups milk (I use Almond milk)
- 1/2 cup cream substitute (recipe below) *
- 2 cups shredded sharp cheddar cheese (8 oz)
- 1/3 cup finely shredded parmesan cheese (1 oz)
* 1 cup of milk (non-fat, almond and 1% work just fine)
- 2 tbsp of cornstarch
- 1 tbsp of flour (all-purpose)
- Melt 1 Tbsp of butter
- Add carrots, celery and onion and sauté 5 minutes on medium heat.
- Add garlic and sauté 30 seconds longer.
- Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste.
- Cook on medium-high heat until it comes to rolling boil
- Lower heat to medium, cover and cook 15 minutes.
- Stir in broccoli and cook 5 minutes longer or until all vegetables are tender.
- During last 20 minutes cooking time above, melt 3 Tablespoons of butter in a saucepan over medium heat.
- Stir in flour and whisk for 1 minute. While whisking, slowly pour in the milk.
- Cook and stir constantly until sauce begins to gently boil and thicken, stir in cream substitute:
- Blend milk, cornstarch and flour. Use immersion blender or food processor.
- Mix into milk/butter mixture in saucepan.
- After sauce and cream have blended, remove from heat
- Pour cream sauce into the soup and stir
- Pour soup in large turn or covered bowl
- Stir in cheddar and parmesan cheese until melted
Serve warm with nice chuck of thick, crusty homemade bread.
Does your family have a favorite soup recipe? Would you like to share it?