Tag Archives: cheddar

Broccoli Cheddar Soup

Broccoli Cheddar Soup

I may have an obsession with a certain quick-service restaurant that specializes in bread. Like, really good bread. And really good sandwiches. And REALLY good soup. Their salads are good too, but honestly, we’re there for the bread. And the soup. And the soup in the bread bowls.

… OK fine. It’s Panera. I’m talking about Panera.

My favorite soup from Panera is most definitely the broccoli cheddar. Smooth, creamy, and super flavorful, this is soup is simple to make, and packs a big punch. The secret is definitely using a nice, sharp cheddar- it plays perfectly against the decadent creaminess of the soup.

And yeah, don’t forget about the vegetables here! It’s almost like a HEALTH soup when you think about all those broccoli florets, carrots, and onions in there… right? Right?

OK, maybe not. But in my opinion, everything in moderation is key. This includes indulgence!

Broccoli Cheddar Soup
 
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Serves: 4

Ingredients
  • 1 tbsp + ¼ cup butter
  • ½ medium chopped onion
  • ¼ cup flour
  • 2 cups half-and-half
  • 2 cups chicken stock
  • ½ lb fresh broccoli, cut into florets
  • 1 cup carrot, shredded
  • ¼ teaspoon nutmeg
  • 8 ounces shredded sharp cheddar cheese
  • salt and pepper

Instructions
  1. Melt 1 tbsp butter in a pan over medium heat. Saute onion until translucent, then set aside.
  2. In a pot over medium heat, melt the ¼ cup butter. Add flour and whisk together quickly to form a roux. Continue to cook for 3-5 minutes, stirring constantly, then add the half & half.
  3. Add the chicken stock, and simmer for 20 minutes.
  4. Add the broccoli florets, shredded carrots and cooked onions. Reduce heat and cook over low heat 20-25 minutes.
  5. Add salt and pepper. Then, using an immersion blender, blend until smooth or to your liking. Return to heat and add cheese. Stir, together, then add nutmeg.
  6. Ladle into bowls and serve!

Recipe from Food.com.

Broccoli Cheddar Soup

What’s YOUR favorite thing to eat at Panera?

Happy Eating 🙂
mally

P.S. This is NOT a paid endorsement of Panera- I just legitimately love it there!

Loaded Mashed Potatoes

Loaded Mashed Potatoes
I know, I know, it’s still summer. Who wants to eat hot potatoes when there’s so much fresh and cool fruit and vegetables to be had? But sometimes, you just need some comfort food. Something that screams cozy, happy, warm nights at home. Something that’s filling, something that’s wholesome. Something with roasted, garlic cheese and bacon in it.

Oh, that’s right. I’m not done with bacon just yet. And to add delight to deliciousness, we’re throwing roasted garlic and yummy sharp cheddar cheese in the mix. These are not your mother’s mashed potatoes. Or, maybe they are. No disrespect to her.

Start out with some delicious, yellow Yukon Golds. Add in some sweet, savory and rich roasted garlic. Shred in some cheeeeeese, and throw in that salty, crispy, and just dang delicious bacon. You got a party going!

Loaded Mashed Potatoes

And if you’re feeling guilty, add those chives up top! They count as vegetables here. I promise.

5.0 from 1 reviews

Loaded Mashed Potatoes
 
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Serves: 4

Ingredients
  • 4-5 cloves garlic, peel in tact
  • 1 tbsp olive oil
  • 1 tbsp kosher salt, divided
  • 4-5 Yukon Gold potatoes, scrubbed and peeled
  • ½ cup milk
  • 3 tbsp unsalted butter
  • ¼ cup sharp cheddar cheese
  • 4 slices bacon, chopped into ¼ inch bits (optional)
  • finely chopped chives, for garnish

Instructions
  1. Preheat your oven to 350. In a small baking dish, add the unpeeled garlic cloves, olive oil, and half the salt. Toss to cover the garlic cloves in salt and oil. Cover the dish with foil and bake for 25-30 minutes, until delightfully roasted and yummy. Remove from the oven and let cool.
  2. Cut your peeled potatoes into 2-inch chunks. Place potato chunks into a large pot and fill with cold water just until it covers the potato chunks. Add the salt, and bring to a boil over high heat. Reduce heat to medium, cover and let simmer for 15 to 20 minutes. The potatoes are done when you can easily pierce a chunk with a fork.
  3. While the potatoes are cooking, heat up the milk and butter separately in the microwave or on the stove. You want the milk to be warm, and the butter to be melted. Now’s the time you’ll want to fry up your bacon bits in a frying pan, if you’re using them. I like my bacon crispy, but you can cook to whatever done-ness you prefer.
  4. When potatoes are done, drain into a colander. You want to let the potatoes to drain for a minute or two- boiled potatoes that sit in water can start to jellify and get swollen and weird. Who wants that?
  5. Return the potatoes to the pot, and lower the heat to low or medium low. Using a potato masher or potato ricer, start to mash the potatoes. Add the melted butter and warmed milk and stir it all up. Add the bacon bits, cheese, and roasted garlic (squeeze the cloves out of the peel first!). Give it all one more stir and salt to taste.
  6. Garnish with chives and serve!

 

Happy Eating 🙂
mally