I based this on a recipe I found and took out the nasty things like nutmeg, and added delicious things like carrots and potatoes. Who wants nutmeg in their soup? Gross.
You will need:
- 1 bunch of broccoli
- 1 small onion (diced)
- 2 medium red potatoes (diced)
- 1/2 cup carrots (shredded)
- 1/4 cup flour
- 3 cups chicken or vegetable broth (I prefer chicken)
- 2 cups grated cheddar cheese
- 1 cup milk
- 1 TSP Worcestershire sauce
- 1 12 oz. can evaporated milk
- salt & pepper to your liking
- 2 scallions (to top off your soup, optional but HIGHLY recommended)
Grease up a big soup pot and put it on medium heat. Toss in the carrots, diced onions, potatoes, and broccoli stems. Make sure to stir them up a lot until the vegetables are tender, about 10 minutes. Sprinkle in the flour next and stir it around until it becomes toasted which should take about 2 minutes.
Now is the time to stir in your broth and bring it to a boil. Reduce the heat to keep the pot on a steady simmer. Stir the pot every occasionally until the vegetable are soft and the soup is thick, 12-15 minutes.
Empty the broccoli and florets and any remaining water into the soup pot. Give it a stir and then add the Worcestershire sauce, milk, cheese, and evaporated milk. Add salt and pepper to your taste. Garnish with a little extra cheese and some fresh scallions - you will be addicted to the cheesiness!
This recipe is guaranteed to cure the Winter blues!