Recipe Swap: Broccoli Cheddar Soup

Notice the title of this post? B-R-O-C-C-O-L-I. Apparently, I didn't see it on my shopping list. It was on there, along with cheddar cheese, but I just decided to ignore it. We have ample time to complete our recipes for the recipe swap (thanks to A Taste of Home Cooking), but I only had a few days because we were leaving for our vacation to Nevis. And I didn't have time to run back to the store, nor did I have time to cook it another night. So DeLish's Broccoli Cheddar Soup morphed into Cheddar and Potato Soup. Thank goodness I always have bacon in our fridge, it is for emergencies just like this one. The soup was amazing, it tasted so rich and creamy without any cream at all. I greatly reduced the amount of cheese from the original recipe, but other than that (and omitting the BROCCOLI), I followed it. Miss F kept searching out more pieces of bacon out of her soup.

Cheddar and Potato Soup

3 tablespoons butter
1 small onion, chopped
2 tablespoons flour
2 cups chicken broth
1 bay leaf
salt and pepper, to taste
4 Yukon gold potatoes, peeled and chopped
1 cup shredded cheddar cheese, plus more for topping
2 slices of cooked bacon

Melt the butter in a saucepan over medium heat. Add in the onion; cook until the onion is soft and translucent. Whisk in the flour and continue whisking until it is golden colored. Add in the broth, bay leaf, salt and pepper. Add the potato, increase heat to high and bring to a boil. Reduce the heat and simmer for 20 minutes, until the potato is fork tender. Remove and discard the bay leaf. Take the soup off the heat and puree with an immersion blender. Whisk in the shredded cheese, stirring until melted. Top the soup with crumbled bacon and cheddar cheese.

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