Cheddar & Broccoli Soup

Never again will you have to give Potbelly or your local Around The Clock your hard earned money for beautiful soup (unless you really like them). With this recipe you can make this classic and beloved dish to settle in for this cold season.

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Yield: 6 quarts

INGREDIENTS:

Soup Base:

• 1 and 1/2lbs (680g) broccoli florets, rough cut small

• 1 shallot (32g), minced

• 1 bulb garlic (10g), minced

• 3/4 stick (170g) unsalted butter, melted

• 3/4 cup (170g) all-purpose flour

• 4 cups (946g) whole milk, heated to a simmer

• 4 cups (946g) vegetable stock, heated to a simmer

• 2lb (907g) sharp cheddar cheese, cubed and divided

• 1lb (1 pack/456g), slacked (optional)

• Sour cream (optional)

Soup Method:

1. Melt butter in a large pot over medium-high heat. Add minched shallot, garlic and sauté for until translucent. Add flour to create a roux.

2. Whisk until the roux is light blonde in color. Pour in the hot milk, hot vegetable stock and bring to a gentle boil to thicken roux.

3. Add chopped broccoli florets and season to desired taste.

4. Reduce heat to a simmer and add cheddar cheese

5. Serve with optional garnishments: crispy bacon, extra cheese, and sour cream.