I always find myself volunteering to make food for the teachers. I love it! I find recipes that only I would eat and make it for the teachers at my boys’ school knowing I get to try some before taking it in. This soup I came across the recipe on Pinterest and I made in my stock pot and then transferred it to my crock pot to keep warm all day for our teachers. By the end of the day not a drop was left (I’m glad I grabbed a bowl before I took it to the school). So without further ado my Teacher Approved Broccoli and Cheese Soup Recipe.
½ Stick of butter (1/4 cup)
½ medium size white onion diced
½ cup carrots diced
4 cups chopped broccoli (mini bite size pieces)
32 oz chicken broth
Salt & Pepper to taste
¼ tsp of nutmeg (secret ingredient)
2 cups Whole Milk
16 oz shredded cheddar cheese (2 bags)
Melt butter in stock pot. Once your butter is melted sauté the diced onions until glossy. Add chicken broth and bring to a boil. Add carrots and broccoli and let simmer until carrots and broccoli are soft. Approximately 10 mins. Add your spices. Stirring the pot slowly add the milk and 1 & ½ bags of the shredded cheese. Stirring until smooth and fully incorporated. Going the extra mile: You could be finished there with your soup and it would be delicious but being teacher approved I took approximately half of my soup and put it in the blender and on the puree setting for maybe 30 seconds or less and returned that back into the stock pot. That adds to the extra creaminess of the soup. Use the remaining shredded cheese as garnish on top of your soup.