Warm Hug in a Bread Bowl

Warm cozy soup on a beautiful sunny 45+ degree day in February - served up in homemade bread bowls.  We all sat in cozy happiness as we ate this soup.  Melting cheese isn't always my favorite.  I've ended up with a grainy mess more than once.  I've read that adding a slice of Velveeta helps - but this time a great recipe was all we needed.  Since I was meal prepping for another meal I was able to chop and prep for this at the same time - so putting it all together was very simple.  I did not have fresh broccoli since my grocery store said nope on that front... frosting florets to the rescue - I chopped them quite a bit.  Andy isn't a fan of "creamy" things... but he was all about this soup.  No, I can't figure that out either, but I'll just take this is a great big compliment that our family loved this soup and the fact it was served in a bread bowl - that also was mostly amazing.  Tearing off some bread, dipping it in the soup.  So good.  Yum.

Broccoli Cheese Soup 

¼ cup unsalted butter

1 medium sweet onion, diced

3 cloves garlic, minced

½ teaspoon dried thyme

¼ cup all-purpose flour

3 ½ cups chicken stock

2 cups diced russet potatoes

Kosher salt and freshly ground black pepper

5 cups finely chopped broccoli florets

½ cup heavy cream

8 ounces shredded extra-sharp cheddar cheese, about 2 cups

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.

Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in chicken stock, scraping any browned bits from the bottom of the pot.

Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.

Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.

Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.

Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.

Serve immediately.