The days are getting shorter and colder and that means it’s time for lazy evenings by the fire and steaming bowls of stick-to-your bones soup. The only problem - besides dealing with kids’ snowsuits and missing mittens - is just because the snow is here and all I feel like doing is hibernating, it doesn’t mean our evenings are getting any less busy. But on the rare occasion where we actually have an evening at home, this soup is fast, easy, and the perfect cold-weather meal.
To make it even more weeknight friendly, chop your veggies (except the potatoes) before you go to work and use pre-grated cheese OR make this soup on the weekend and freeze then reheat on your busiest and coldest nights.
2 heads broccoli, chopped (I usually just use the florets and some of the stems)
1/3 large white onion, chopped
2-3 garlic cloves, peeled and minced
2 medium baking potatoes, peeled and cubed (I use russet)
900mL chicken broth (one box)
½ cup white wine
1 ½ to 2 cups milk (I use skim)
2 cups old cheddar cheese, grated or cubed
¼ cup grated parmesan cheese (optional)
salt & pepper to taste
In large pot, combine broccoli, onion, garlic, potatoes, chicken broth and wine. Let simmer until veggies are softened (approx. 10-15 minutes).
Using an immersion blender carefully blend to desired consistency while adding milk in batches. My kids like it almost smooth with a few small broccoli pieces left (Note: if you don’t have an immersion blender you can carefully transfer soup to regular blender, adding milk in batches while blending then transfer carefully back to pot).
Add cheese and stir until cheese is melted. If soup is too thick, add a bit more milk.
Season with salt and pepper.
PS: You can half this recipe, but I prefer to make a bigger-sized batch so I have leftovers for lunches or the freezer.
PPS: Looking for my other favourite soups? Try my kids' favourite Slow Cooker Chicken Noodle Soup, my Dad’s Two Potato Soup, my Slow Cooker French Onion Soup, my Buffalo Chicken Soup or my Healthy Roasted Cauliflower Soup.