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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  • 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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  • 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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  • EQUIPMENT:
  • Length: 65 minutes