Broccoli Cheese and Potato Soup

There's nothing quite like a hot bowl of soup on chilly winter days.  I have long loved Broccoli Cheese Soup, but I might not be making it as often now that I've found this Broccoli Cheese and Potato Soup recipe.  The broccoli-cheesy flavor combined with the chunkiness of potatoes, carrots and celery is definite comfort food fit for snowy days.  I think the bacon could even be omitted and I would still enjoy every bite of this soup just as much.

Broccoli Cheese and Potato Soup

Notes: I may omit the bacon next time I make this.  I think with all the other flavors and textures I wouldn't miss it.  Also, I substituted about 1 teaspoon of regular mustard for the dried mustard since I didn't have any dried on hand.  It worked fine.

Update Jan 2015: I still really enjoy this soup.  I cut down the cheese to 10 oz. and thought it was still just as delicious.  Next time I might try going down to 8 oz.

Ingredients:

3 cups low-sodium chicken broth

1 cup peeled carrots, sliced thinly

1 cup celery, sliced thinly

3 cups peeled potatoes, diced fairly small

1/2 cup finely chopped onion

4-5 cups broccoli crowns, diced small (about 2 heads of broccoli)

4-6 slices bacon, chopped (optional)

3 tablespoons butter

1/3 cup flour

3 cups milk

3 cups shredded sharp cheddar cheese (about 12 ounces)

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried mustard

Directions:

1. In a large saucepan, combine the chicken broth, carrots, celery, potatoes and onion.  Bring the mixture to a boil, cover and simmer 10 minutes, until the vegetables are starting to get tender. 

2. Add the chopped broccoli.  Cover and simmer for another 10 minutes.  

3. If using the bacon, in a separate medium saucepan, saute the bacon until golden and crisp.  Remove the bacon to a paper towel-lined plate.  Drain the grease and wipe out the saucepan.  

4. In the same medium saucepan, melt the butter over medium heat.  Whisk in the flour and cook for 1-2 minutes until golden, stirring constantly.  Gradually whisk in the milk and cook until the mixture is bubbling and is slightly thickened, 5-7 minutes.  

5. Stir in the cheddar cheese one handful at a time, stirring to melt each additional handful before adding the next.  Stir in the salt, pepper and dry mustard.  

6. Slowly stir the cheese sauce into the hot broth and vegetables, whisking to combine well.  Add additional salt and pepper to taste.  If you want the soup a bit thinner, stir in additional broth or milk a bit at a time until it reaches the desired consistency.  Garnish with the bacon if desired.

Source: slightly adapted from melskitchencafe.com