8 Cups Chicken Stock 1/4 Cup Flour
3 Cups Broccoli, Tops Only 3 Tbl Horseradish Mustard
1 Cup Broccoli, Stems 1 Cup 1% Milk
3 Cups Potatoes 2 Cups Cheddar
1 Tsp Dried Oregano Salt, To Taste
3 Tbl Butter
Chop broccoli tops, set aside. Dice broccoli stems and potatoes. Put broccoli stems and 1 cup of the potatoes in a pot and cover with stock. Boil until vegetables are soft. Puree with an immersion blender or carefully put in a stand blender and puree, return to pot. Add remaining stock and bring to a boil. Add remaining potatoes and broccoli, cook to soften. While the potatoes cook, melt butter in a small saucepan. When melted, whisk in butter. When fully incorporated, slowly add milk, a little at a time, stirring each time until fully incorporated. Remove from heat, stir in mustard and then add to the soup. Add the cheese to the soup and stir until melted.
8 Servings - Per Serving: 349 Cal (47% from Fat, 27% from Protein, 26% from Carb); 24 g Protein; 18 g Tot Fat; 11 g Sat Fat; 6 g Mono Fat; 23 g Carb; 4 g Fiber; 3 g Sugar; 340 mg Calcium; 2 mg Iron; 1841 mg Sodium