Broccoli and Cheese Soup

A little comfort in every single bowl, this broccoli and cheese soup will have you coming back for more! Hearty with just the right mix of fresh veggies and cheesy goodness, this soup pairs well with homemade bread or toss in a few croutons for extra crunch. This soup is a meal all its own and very simple to prepare in your Carolina Cooker® cookware. We recommend fresh broccoli and sliced potatoes to get the best flavors and to help thicken up the soup.

Cookware We Recommend: Carolina Cooker® Enamel Cast Iron Pot with Lid, 4.5 Qt

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 6-8

Ingredients:

• 2-3 crowns of broccoli
• 1 medium carrot, peeled and diced
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 2 cups chicken stock
• 3 cups whole milk
• 1 russet potato, peeled and sliced
• 20 oz cheddar cheese, freshly grated (we used sharp cheddar but if you prefer mild sub it in)
• 1 teaspoon mustard powder
• Salt and pepper to taste

Directions:

1. Using a knife or your hands, separate the broccoli into florets and stems. Keep the size of the florets to bite sized pieces. Once you have the stems separated, give them a rough chop and set aside.
2. Heat a Dutch oven over medium heat and add in the vegetable oil. Once the oil is hot,
   add broccoli florets. Add some salt and pepper to the florets and saute for 3-4 minutes stirring sparingly to let the florets develop some color and charring. Once the florets have cooked for 4 minutes, remove to a pan or plate and set aside to cool.
3. With the Dutch oven still on medium heat add butter, carrot, onion and the stems from the broccoli. Season with salt and pepper and cook for about 5 minutes stirring frequently. Add garlic and continue to stir until fragrant, about 30 seconds.
4. Adjust the heat to high and immediately add chicken stock, whole milk, and the potato
   and bring to a boil. Reduce heat to simmer and cook covered, stirring occasionally, until broccoli and potato are completely tender, about 30 minutes.
5. Once the broccoli and potato are fork tender, place an immersion blender in the pot and pulse the soup, making sure to get all of the vegetables pureed. Add in all of the mustard powder and the cheese one handful at a time and continue to pulse.
6. Once all the cheese has been added, add in about ¼ of the broccoli florets and pulse those as well. Then add remainder of the broccoli florets and stir, leaving these whole to add texture to the soup. Serve immediately