![](https://spoonacular.com/recipeImages/636177-636x393.jpg)
Ingredients
- 1 cup baby spinach
- frozen broccoli
- 3 celery stalks, chopped
- 6 cups chicken stock
- 1 Tsp. dried thyme
- 2 garlic cloves, minced
- 1 Tsp. ground mustard
- salt and pepper, to taste
- 2 Tbsp. salted butter
- 1 shallot, chopped
- 10 oz 2% sharp cheddar cheese, shredded
- 2 cups whole milk
- 1 yellow onion, chopped
- 2 Yukon gold potatoes, diced
Ready In 45 Minutes
Servings: 8
Cooking Instructions
Step 1
- In a large pot heat olive oil over medium heat. Saut shallots and onions until translucent.
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EQUIPMENT:
Step 2
- Add garlic and cook for one minute.
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INGREDIENTS:
- Length: 1 minutes
Step 3
- Add broccoli, celery, spinach and potatoes.
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Step 4
- Sprinkle with mustard and thyme. Continue to saut for about 5 minutes.
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INGREDIENTS:
- Length: 5 minutes
Step 5
- Pour chicken stock over vegetables and bring to a boil. Reduce heat, cover and let simmer for 40-60 minutes.In batches puree the soup in a blender. Return soup to pot and stir in shredded cheese.Slowly whisk in milk and return to a simmer for 5 minutes. Salt and pepper to taste.This makes about 8 servings, but it also freezes really well!
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INGREDIENTS:
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EQUIPMENT:
- Length: 65 minutes