Creamy potato, broccoli and cheese soup

Author Notes: Thick, creamy and comforting vegetable soup that I prepare during the cold winter days. The addition of bechamel sauce and grated cheese makes it even more creamy. A warm hug in a bowl of soup. —Barbara Czepulonis Sorrentino
Serves 4
The soup
-
1
tablespoon olive oil
-
1
medium onio
-
1
small carrot
-
1
garlic clove
-
600
grams potato
-
200
grams broccoli florets
-
1
liter vegetable broth
-
1
pinch nutmeg
-
salt and pepper to taste
-
1
cup grated cheese of personal choice (I use cheddar and pecorino)
Bechamel sauce
-
50
grams butter
-
50
grams flour
-
600
milliliters milk
- In a large pot heat the oil. Add the chopped carrot and onion and cook over medium heat for 3 - 4 minutes, stirring often.
- Add the minced garlic and cook for another 30 seconds.
- Add the potatoes that has been cut into small pieces, the broccoli florets and stir.
- Cover with vegetable broth, add a pinch of salt, pepper, nutmeg and stir. Cover with a lid and bring to a boil.
- Lift the lid and cook over medium heat for another 20 - 25 minutes or until the potatoes have become very soft.
- While the soup is cooking, prepare the sauce. In a saucepan, melt the butter. Add the flour and mix well. Continue to cook over medium heat - low for another 2 minutes being careful not to burn the mixture. Begin to add the milk, stirring well each time. I recommend using the whisk to make sure that you remove all the lumps of flour. When all the milk is combined, add a pinch of salt and pepper and cook over medium - low heat for another 5 minutes.
- Add the sauce to the soup and stir well. Cook for another few minutes.
- Turn off the heat. Before serving, add a cup of grated cheese and stir. Serve hot
More Great Recipes:
Potato|Vegetable|Soup|Vegetarian|Winter
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