Savor Perfection: White Cheddar Potato Broccoli Soup with Asiago Cheese Croutons
Elevate your comfort food game with our enticing White Cheddar Potato Broccoli Soup, featuring Cache Valley® Extra Sharp White Cheddar Cheese. Paired harmoniously with homemade Asiago Cheese Croutons, this recipe promises a symphony of flavors that will leave you craving more. Let’s embark on a journey of simplicity and gourmet satisfaction! Click here if you’d like more information about Cache Valley Cheese.
Ingredients
½ medium Onion, chopped
3 tablespoons Cache Valley® Butter + ½ cup Butter
1 lb Broccoli, cleaned, stems peeled, cut into bite-size pieces
Optional Shortcut: Substitute a 16 oz bag of Frozen Broccoli
2 cups peeled and diced Yukon Gold potatoes
Optional Shortcut: Substitute a 16 oz bag of Frozen Shredded Hashbrowns
2 cups Milk + 4 cups Milk
2 Chicken Boullion Cubes or Chicken Boullion Paste
½ cup White Flour
2 cups shredded Cache Valley® Extra Sharp White Cheddar Cheese
6 cups Cubed Bread
¼ cup melted Cache Valley® butter
One clove garlic, minced
¼ cup Olive Oil
½ cup shredded Cache Valley® Asiago Cheese
Dash of Smoked Paprika to taste
Salt and pepper, crumbled bacon, asiago croutons, sharp cheddar cheese
Instructions
1
In a large pot, SAUTÉ onion in 3 tablespoons of Cache Valley® butter until almost soft but not browned.
2
ADD broccoli and potatoes to the pot. POACH the onion and broccoli in 2 cups milk + 2 chicken bouillon cubes until tender but not soft. Be careful not to overcook.
3
In the meantime, make a roux. In another pan, MELT ½ cup Cache Valley® butter. Once melted, WHISK IN ½ cup flour until smooth. COOK on low heat until bubbly. Be vigilant, and stir constantly, as the roux can burn quickly.
4
ADD 4 cups of milk to the roux and simmer on low heat until thickened, stirring with a whisk every 1-2 minutes to prevent burning—season with Salt and Pepper to taste.
5
ADD the white sauce to the veggies and stir to incorporate.
6
REMOVE from heat. Partially PUREE the vegetables and liquid with a stick blender or in batches in the blender. For a smooth soup, blend entirely; for a chunkier consistency, remove 1 cup of vegetables before blending and add back to the soup once done pureeing the rest of the vegetables.
7
FOLD in 2 cups shredded Cache Valley® Extra Sharp White Cheddar Cheese until incorporated. ADD salt and pepper to taste.
8
SERVE the dish with crumbled bacon, grated cheese, and Cache Valley® Asiago Cheese Croutons.
9
For the Asiago Cheese Croutons: PREHEAT oven to 250 degrees
10
In a microwave-safe glass bowl, HEAT together ¼ cup butter, 1 clove minced garlic, ¼ cup olive oil.
11
TOSS together cubed bread, butter-olive oil mix, and shredded Cache Valley® Asiago Cheese.
12
BAKE on a cookie sheet in the oven at 250 degrees for 30-45 minutes until dry and golden, being careful to move around the croutons every 10 minutes to prevent the cheese from burning.
13
REMOVE from the oven and SPRINKLE on smoked paprika at the end while still hot.
14
SERVE with creamed soups or on salads. Will keep in the fridge for 1 week.
Tags:
#CheeseHeaven#CheeseIndulgence#ComfortEats#CroutonCrunch#FamilyFavoriteRecipe#GourmetSimplicity#HomemadeSatisfaction#SimpleGourmet#SoupMagic#WeeknightDelightChefBryan
chefbryan
