Broccoli and Cheddar Soup

Hearty, thick, and full of flavour. Great for the fall or winter. Super easy to make. Surely will lead to some " omg, this is the best soup ever! " comments.

Serves: 6

Ingredients

1 chopped onion

1 cup oil

1 cup shredded aged cheddar

2 tbsp garlic

5 cups chicken stock

1 shredded large potato

2 pinches of nutmeg

Bacon

3 large heads of broccoli

Preparation

• sweat onions, garlic and broccoli stalks ( not florettes as they go in near the end ) and oil together
• pour in stock after they've cooked and become soft.
• add shredded potato - starch thickens it up a bit
• cook all together for about 15 minutes until boiled and soft. add salt and pepper to taste.
• add in half the florettes and continue cooking for 5 minutes
• Puree all together. throw some butter in if you want for flavour.
• add the remaining florettes at the end with the shredded cheese. florettes will cook as the liquid is hot.
• garnish with chopped cooked bacon and some more cheese if desired.