Roasted Broccoli and Potato Cheddar Soup

Soup is probably one of my favorite kinds of food.  There are so many different varieties, are generally easy to make, and are usually made in large batches.  Hello leftovers!!

This soup was made one night last week on a pure spur of the moment whim.  I originally was set on making some corn chowder, but then I realized I had a whole head of broccoli just languishing in my crisper.  Okay no big deal right?  I'll just make corn and broccoli chowder.

Roasted broccoli = best broccoli?  You betcha!

One thing led to another and eventually the corn was out and broccoli reigned supreme.  Soup eaters rejoiced throughout the kingdom.  Well... not really, but this soup was so good I had to make it again this week!  The creamy texture, depth of the roasted broccoli, and heat from the jalapeno make this soup positively addicting.

Roasted Broccoli and Potato Cheddar Soup

Ingredients

1 large yellow onion, diced

1 large jalapeno pepper, minced

1 tbsp bacon grease (or other oil)

1 large head of broccoli, stems and florets cut into pieces

olive oil

kosher salt and freshly ground pepper

4 medium yukon gold potatoes, cubed

4 cups low sodium chicken stock

1 cup water

3 ounces sharp white cheddar, grated

4 tbsp sour cream

Directions

1.  Preheat the oven to 400F.  In a large pot heat your oil over medium heat.  Once hot add the onion and jalapeno, stirring to coat evenly.  Let cook until onion and jalapeno have softened and are slightly browned, about 10 minutes.  Next deglaze the bottom of the pot with a little stock or water, and then add the rest of the liquids and the  potatoes.  Bring to a boil and then let simmer for 25 minutes.

2.  While the potatoes are cooking, toss the broccoli with salt, pepper, and a drizzle of olive oil.  Spread out on a large baking sheet and roast for 25 minutes.

3.  Once the broccoli has finished roasting (you should be able to pierce them with a fork) add it to the pot.  Remove from the heat and allow the mixture to cool slightly.  Using an immersion blender puree the mixture in the pot.  The goal is not a completely chunk free soup (those bits of broccoli are delicious!), but rather a creamy soup. 

4.  Once blended return to the heat and stir in the cheese and sour cream.  Season with salt and pepper to taste.  Enjoy with a nice hunk of bread.