Thick, healthy and velvety, this Broccoli and Potato Soup will warm your soul. I like to mix through cheddar at the end for that little reward mushy goodness and to polish it off with a sprinkle of brilliant darker bacon or ham. Utilize this formula as a base to include your own touch, such as including protein and different vegetables!
40 g/3 tbsp unsalted spread
1 small onion, finely cleaved
2 garlic cloves, minced
1/3 cup flour
3 cups milk (whole or low fat)
1 cup chicken stock
1 cup of water
800 g/1.6 lb potato, stripped and cut into 1.25/1/2″ 3D shapes
5 cups broccoli florets (bite-size) (around 1 huge broccoli)
1 + cups grated cheese, cheddar or delectable (or other of decision)
Shallots/scallions, finely cut
Cook bacon pieces
Liquefy margarine in a huge pot over medium warmth. Include onion and garlic, cook for 5 minutes or until mollified.
Include flour and blend into onion blend. Cook for 30 seconds.
Include around 1 cup of milk and mix rapidly, it will thicken rapidly. Include remaining milk step by step, racing as you go (video underneath formula is useful in the event that you are new to this) (Note 2).
Include chicken juices, water, and potato. Bring to stew, and cook for 12 – 15 minutes, blending at times, or until potato is simply cooked. On the off chance that the soup gets excessively thick, include progressively chicken juices (or water) – depends how quickly you are stewing.
Include broccoli and mix. Cook for 2 minutes, at that point, take the pot off the stove.
Mix through cheddar (I utilize 1 cup). Alter salt and pepper to taste.
Scoop into bowls and top with toppings of decision.