For the first time in weeks, I didn’t have a recipe planned, prepared, and photographed in advance for today’s post. I had been taking pictures of interesting recipes as I created them for awhile, and saving them up. But then I ran out!
So I asked my Facebook fans what type of recipe they’d like to see. The overwhelming majority said: “Something quick and easy.” Apparently a whole bunch of people have nights when they forget to thaw meat or plan anything until five o’clock rolls around, and then everyone gets hungry and they need to feed the family now.
Not that I’d have any idea what that’s like….
Tuesday night I sent the kids off to the playground with my husband. It was an absolutely gorgeous evening — sunny and in the mid-70s with a cool breeze. They had boundless energy, as usual, and were raring to go. And it gave me a good hour to go into the kitchen and create, time, and make a quick meal. Obviously we can say this isn’t real-world circumstances (ha) and it might take you a bit longer than it took me. You know, if you have little ones yelling at you or pulling on your pants or pounding on each other. Again, not that I’d have any idea what that’s like.
Anyway, this can get on the table in roughly 30 minutes, maybe a bit longer in the “real world” and it’s perfectly healthy. I served it with the 1/2 a cantaloupe I had in my fridge.
Broccoli Potato Cheddar Soup
- 8 tbsp. butter
- 1 medium onion, diced
- 4 c. chicken stock (make your own)
- 4 – 5 medium potatoes, peeled and chopped*
- 1 lb. broccoli florets, chopped
- 2 c. shredded cheddar cheese
- Sea salt to taste
*Replace with cauliflower and this should be GAPS-friendly. Or just for fun!
Step 1: In a large soup pot, melt the butter and add the onions; cook for about 5 minutes until softened.
Step 2: Add chicken stock and potatoes; stir the soup
Step 3: Set a timer for 10 minutes and turn the soup up to medium high. It needs to boil, but not too hard.
Step 4: Add the broccoli and 1/2 tsp. sea salt and set the timer for 10 more minutes.
Step 5: When the timer goes off, add the cheese and stir until melted.
If the soup is not as thick as you’d like, mix 1/2 cup milk + 4 tbsp. flour and add it slowly, stirring constantly. You may not use it all. When the soup is thickened enough, stop.
This should make about 4 servings, medium-sized bowls. If you have a very hungry or larger family you might want to double it, or serve it also with some crusty bread or in a sourdough bread bowl something.