One thing that I learned AFTER I made this yummy Broccoli Cheese Soup is that in order to get a really creamy texture, you MUST use block cheese. Although some find it more convenient to use the pre-shredded cheese, it includes a wax substance (to keep it from sticking together) that prevents your soup (or other dish) from achieving that creamy texture. I made sure to use block cheese this time and there was a world of difference in the texture and creaminess. Actually I've pretty much stopped buying the pre-shredded kind altogether (something about the idea of eating wax didn't appeal to me I guess).
We ate the soup with toasted french bread which was a perfect match! This was a flavorful and creamy comfort food on a cold evening!
1/4 cup flour
2 cans low sodium chicken broth
3 cups peeled, cubed potato
2 cups fresh broccoli florets, chopped
1 onion, chopped
1 1/2 cups milk (I used 2%)
1 (8 oz) block sharp Cheddar Cheese (I used a Wisconsin Sharp Cheddar), shredded
Sharp Cheddar Cheese, shredded
Fully cooked bacon pieces
Chopped green onions
Whisk together flour and 1/3 cup chicken broth until smooth; set aside. In a large pot, combine the remaining chicken broth, potatoes, broccoli and onions. Bring to a broil; cover, reduce heat and simmer until potatoes are tender (around 10 minutes). Gradually stir in flour mixture. Cook, stirring often, for 5 minutes.
Stir in milk and 8 ounces shredded cheese. Cook mixture over medium low heat, stirring constantly, until cheese is completely melted. Top each serving with cheese, bacon pieces and green onions.