It has always surprised me when people are impressed that I make homemade soup. Homemade soups are so easy. Ingredients often include items you already have on hand or leftovers from previous meals. No, this is not the gross “end of the week soup” served in the college cafeteria. Homemade soups are hearty and nutritious. My Broccoli Cheddar Soup is yummy and filling–the perfect meal on a winter day.
Yesterday started as a sunny day but, as afternoon approached, it became gray, breezy, and cold. As the day progressed, it quickly became a “soup day.” One of those days when hot and hearty soup is the only thing that sounds good for dinner. So I ventured into the kitchen to see what ingredients I had for soup. With leftover broccoli from dinner the day before, it was an easy choice. The rest of the ingredients are pantry and fridge staples that I always have on hand. In less than an hour, soup was ready and the aroma from the kitchen was whetting our appetites.
The wonderful extra blessing from a pot of soup is having enough for lunch the next day. So we each had a bowl for lunch today at our respective offices.
Returning home from a dental cleaning today, I drove through gloomy rain and misty fog. It is cold and miserable outside. I think today may be another soup day. I used the last of the potatoes yesterday so I think stew with dumplings will be dinner tonight.
Don’t let homemade soup intimidate you. Simple ingredients combine to make a wonderful appetize or meal. You can do it and homemade is so much better than soup from a can. I’ve shared my Broccoli Cheddar Soup recipe below. Maybe it will be what’s for dinner at your house tonight.
Thanks for letting me share my heart for home and home cooking!
Broccoli Cheddar Soup
Equipment
- Soup Pot
Ingredients
- 6 slices bacon, diced
- 1/2 onion, diced
- 4 gold potatoes, diced I don't peel the potatoes.
- 2 cups water or enough to cover potatoes
- salt and pepper, to taste
- 2 tsp Chicken Better Than Bouillion or sub chicken broth for water
- 3 cups broccoli, chopped in small bitesize pieces
- 1 1/3 cup canned evaporated milk
- 2 cups grated cheddar cheese
Instructions
- Saute diced bacon in soup pot to render the fat. Add diced onions and continue to saute until they are transparent.
- Add diced potatoes to the soup pot. Cover potatoes with water and add chicken bouillion (or cover potatoes with chicken broth). Bring to a boil and cook until potatoes are tender.
- Use a potato masher to break the potatoes into small pieces. Add the chopped broccoli and cook until boccoli is tender.
- Pour milk into the soup pot and heat to just below boiling.
- Add a handful of grated cheddar cheese and stir until melted. Continue until all cheese has been melted into the soup.
- Serve in soup bowls.
- This soup is very filling. To make it a complete meal, add a salad and Texas toast.