Soup Season is year round at my house but of course I really kick it into high gear during the fall and winter months. This is my version of the Broccoli Cheese soup that was so often on restaurant menus in the 90’s and early 2000’s – except it’s less gloppy and the broccoli stays bright green and fresher tasting because I add it towards the very end of cooking.

Gather this:

• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 carrots, peeled and chopped
• 1 large stalk of celery, chopped
• 1 cup peeled and chopped russet potato
• 2 cloves garlic, minced
• 1 tsp fresh thyme and/or rosemary, minced
• 1 bay leaf
• 2 tbsp butter
• 2 tbsp flour
• 2 1/2 cups chicken or vegetable broth (the quality of the broth makes a big difference!)
• 1 cup whole milk
• 2 cups chopped broccoli (fresh or frozen!)
• 1 cup freshly grated cheddar cheese
• salt and pepper
• fresh parsley and cooked, crumbled bacon (for garnish if you’d like!)

Do this:

Heat a dutch oven or soup pot over medium heat. Add the olive oil, onion, carrots and celery and stir to combine. Season with salt and pepper. Cook, stirring often for 3-5 minutes. Add the potatoes, garlic and herbs. Cook for another 3 minutes or so. Add the butter and flour and stir to coat all of the vegetables in the flour. Cook for about 2-3 minutes, then add the stock, milk and bay leaf, using your wooden spoon to scrape all of the fond from the bottom of the pan. Turn the heat to low and simmer for about 15 minutes – until the potatoes are tender.

Add the broccoli to the pot – let simmer for another 5-7 minutes, until the broccoli is tender but not mushy and still bright green. Remove the bay leaf and discard. Use an immersion blender to gently blend the soup to your desired consistency. Turn off the heat and add the cheese, stirring to melt. Taste the soup and add more salt and pepper if needed.

Serve with fresh parsley and crumbled bacon! This soup is even better reheated slowly on the stove the next day.