Winter Time in the Mother Dome: Cheddar Broccoli Soup

Hey loyal readers! In wintertime, sometimes we need comfort foods. During my pregnancy I loved going to Panera Bread in Georgia, however, as a prego, I would often want what I liked more often then not, and spending 7-8 bucks on a bowl of soup and bread wasn't economical, so I did some research and concocted a recipe that in my humble opinion is even BETTER then Panera Bread and very similar in taste.

It takes roughly an hour to make, you can do your prep the night before after the kids go to bed to cut about 15 minutes of your day.

Chop Veggies

Everything you will need:

A Blender (or hand mixer)
A large Bowl
A large Pot with a lid
Spatulas
Knives for cutting the veggies
Cutting Board (or plate)
Cheese Grater
Salt
Pepper
3 tablespoons Flour (you may use rice flour if you are gluten intolerant)
4 cups of broccoli florets (chopped small)
1-2 carrots (chopped fine)
1 Shallot (chopped)
6 tablespoons butter or butter substitute ( I use Earth Balance)
2 1/2 cups Organic low sodium chicken stock
2 cups Organic 2% Milk

8oz Sharp Cheddar ( I use the cracker barrel orange sharp cheddar, it is exactly 8 oz, grated)

Saute Onions

2 dry bay leaves
Nutmeg

Whisk Flour and Butter

Set onions aside

Shred Cheddar

Once Veggies are tender add Bay leaves and dash of nutmeg

Pulse by section in blender

Step One: Chop Veggies.

Step Two: Saute your shallot in 2 tablespoons of the butter. Roughly 3-4 minutes, till soft. Set aside.

Step Three: Melt the remaining 4 tablespoons of butter in your large pot. Whisk together the flour and the butter till it's smooth.

Step Four: Immediately add one cup of chicken broth. Whisk well, and continue to add a cup at a time of chicken broth and milk, whisking in between on medium/low heat. Let is simmer for 20 minutes.

MEANWHILE: Shred your Cheddar and set aside in the fridge.

Step Five: Add all veggies, and sprinkle in a little salt and pepper, not much, the cheddar lends a lot of salt to the flavor.

Step Six: Put the top on your pot, and let it simmer on medium/low till veggies are tender.

Step Seven: Add in the bay leaves, and a dash of nutmeg for another 10 minutes. Then remove the bay leaves.

Step Eight: Pulse about half the soup in sections in your blender. Only pulse once a section, and leave about a 1/3 of the soup unblended. Pour all soup back into the pot, and add the shredded Cheddar.

Last Step: Add the cheddar to the bowl and stir till cheddar is melted. Serve in Bread bowls, or on it's own. And Enjoy!