From the kitchen
Potato Milk Broccoli Cheddar Soup
A hearty broccoli cheddar soup where potato milk provides real body before the cheese ever goes in.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 4 cups Broccoli Florets
- 2 cups Vegetable Stock
- 1 1/2 cups Potato Milk
- 1 1/2 cups Shredded Cheddar
- Salt and Pepper, to taste
Method
- Sauté the onion until soft, about 5 minutes.
- Add the broccoli and stock, cover, and simmer 12 minutes until tender.
- Purée about half the soup, leaving the rest chunky for texture.
- Stir in the potato milk and simmer 5 to 6 minutes until visibly thickened, then remove from heat and stir in the cheddar until melted.
- Season and serve warm.
Kitchen note
Pulling the pot off heat before the cheese goes in is still the right move here, cheddar itself can turn grainy over direct heat regardless of which milk carries it.
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