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broccoli cheddar soup






  • broccoli florets (from 3-4 crowns)
  • 1/2 small onion
  • 2 ribs celery
  • 1 large carrot
  • 2 potatoes-cubed (red or yukon)
  • milk (1-2 cups)
  • chicken or vegetable stock/broth
  • 1-2 cups cheddar cheese
  • flour
  • butter


  1. dice onion, celery and carrot and saute in a pan with olive oil until soft.
  2. add potatoes and broccoli florets.
  3. cover with stock/broth and bring to a boil.
  4. simmer until everything is soft.
  5. blend mixture in a food processor until smooth. Set aside.
  6. add a pat or two of butter to the pan and once melted, sprinkle 1-2 tablespoons of flour and whisk until a paste is formed.
  7. with heat on medium high, slowly add milk to the paste while whisking.
  8. keep adding milk and whisking until all is combined and starts to thicken.
  9. add in cheddar cheese and melt.
  10. add in broccoli puree and stir to combine.
  11. add salt and pepper to taste.
  12. enjoy!