Because potatoes are used to thicken this soup, you end up with a thick yet light tasting soup (in comparison to using heavy cream and flour/starch).
For the broccoli stalks, peel off their tough/woody outer skin (you’ll notice a color change once its been removed).
Since the broccoli florets don’t take long to soften, they get added in last. Use a food processor or immersion blender to puree the soup as smooth as you desire.
Broccoli & Cheddar Soup
- 1 head broccoli with stem
- 1 Tbsp butter or margarine
- 3 leeks white & light green parts
- 2 potatoes white or yellow, peeled & cubed
- 4 cloves garlic minced
- ¾ tsp savory
- 1 tsp mustard powder
- 4 cups GF vegetable broth
- 2 cups water
- 1 cup aged cheddar cheese grated
- ¼ cup fresh parsley
- ½ cup sour cream
- Salt and pepper
- Trim florets off broccoli head and set aside. Peel stem with a vegetable peeler to remove woody outer skin, then finely chop.
- In a Dutch oven, sauté leeks, potatoes and broccoli stem with the butter until leeks are tender. Stir in garlic, savory and mustard and cook another minute.
- Add broth and water and bring up to a boil. Add broccoli florets then simmer until all veggies are tender, about 15 minutes.
- Stir in cheese and parsley, then puree soup using an immersion blender or food process until smooth. Return to pot and stir in sour cream and season to taste with salt and pepper.