Friday, January 8, 2010

Cream of Everything Soup

Most of our Winter dinners featured stews and pot pies, but I hadn't once thought to make a big batch of creamy soup. Just in time for a turn of warm weather, I decided to make one. What can I say? My timing is off.

I started this particular journey making a cream of potato soup, but had asparagus and broccoli that needed to be used, so use it I did (and my oldest, vegetable-loathing son died a little inside). I also added sharp cheddar, just because I love cheese and believe it makes everything better.

What I love about this soup (besides everything) is how well it takes to personalization. You can add and subtract just about anything you want.

Cream of Everything Soup
(Makes about 8 servings)
  • 3 1/2 cups peeled and diced potatoes
  • 1/2 cup diced onion
  • 1 bunch asparagus, with the bottom 3/4 cut off
  • 1 head of broccoli
  • 1 cup chopped cooked ham
  • 3 1/4 cups water
  • 1 can chicken broth
  • 1/2 tablespoon kosher salt (table salt will be too salty)
  • 2 teaspoons dill
  • 2 teaspoons freshly ground black pepper
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredder sharp cheddar cheese 
In a large stockpot combine the potatoes, onion, broccoli, asparagus, ham, chicken broth and water. Bring to a boil then cook on medium heat until potatoes are tender, 10 to 15 minutes. Stir in the salt, dill, and pepper. Drain off 3/4 of the liquid (reserve in case you want to thin the soup). 

In a separate saucepan, melt the butter over medium-low heat. Whisk in flour and cook until thick, stirring constantly, about 1 minute. Slowly whisk in the milk. Continue stirring over medium-low heat until thickened, 4 to 5 minutes. Add the cheddar and stir until melted. 

Stir the milk mixture into the main stockpot and cook soup until heated through. Garnish with dill, more shredded cheddar, or sour cream. Or anything you want, really. Not that you need my permission.


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