Recipe Station

Here's everything you need for this hearty broccoli cheddar soup. You need 15 minutes prep time and 25 minutes cook time for this recipe that makes six servings.

This Is What You'll Need…

Ingredients To Gather:

• 1 bunch broccoli
• 1 small onion, finely chopped
• 1 medium red-skinned potato, diced
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• 1/4 teaspoon freshly grated nutmeg
• 1 cup grated extra-sharp Cheddar
• 1 teaspoon Worcestershire sauce
• One 12-ounce can fat-free evaporated milk
• Kosher salt and freshly ground black pepper
• 2 scallions, thinly sliced

Directions To Follow

Start by separating the stems and the florets from the broccoli, and then trim and discard the bottom of the broccoli stems and then peel the tough exterior layers. Next, chop the stems into fine pieces and chop the florets into coarse pieces and set aside. Next, spray a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, along with the onions and potatoes, and cook until softened, stirring while you cook. This should take between 7 and 10 minutes. Now, add the flour and cook, while stirring, about 2 minutes or until the flour is lightly toasted. Add the broth, stir, and then bring to a boil. Reduce heat and simmer, stirring occasionally, until the mixture thickens and the vegetables are tender. This should take between 12 and 15 minutes.

Next, take a saucepan and combine the florets you set aside with 1/2 cup water, and then bring to a boil and cover. Steam until the florets are crispy but tender and have a bright green color. This should take about 5 minutes. Add this mixture and the nutmeg to the soup, stir to combine, and then remove from the heat. Add the cheddar cheese, Worcestershire sauce and milk, season with salt and pepper, garnish with scallions and then serve.

Finished!

Sounds amazing, doesn't it? We really like this soup with some hot buttered toast or rolls.

Happy Baking & Enjoy!

Article Source: Food Network