Over the summer I pinned all sorts of soup recipes to try out once the weather got cooler here in LA and so far, I'm coming up roses! I used this recipe as my base and made a few minor adjustments (like more cheese, obviously)
This soup is really simple, really easy, and tastes really close to Panera's Broccoli Cheddar soup, but with a fraction of the bad stuff)
2 Tablespoons butter
1/2 chopped onion
1 cup chopped carrot
1 celery bunch, chopped
1 Tablespoon minced garlic
4 cups chicken broth
2 large russet potatoes, peeled and chopped
1.5 tbsp flour
1/2 cup water
3/4 cup milk (or a bit more if it's not thick enough)
2 cups chopped broccoli
3 cups shredded cheddar cheese, and some for topping
1. Chop celery, carrots, and onion. Saute over butter and add garlic after 2-3 minutes.
2. Add chicken broth and cubed potatoes, bring to a boil.
3. Mix flour with water, stir and then mix to thicken. Simmer for 10 minutes.
4. Add milk, broccoli, and cheese.