Broccoli Cheese Soup

It feels like it has been raining forever in Pennsylvania, so soup was very comforting.  I got fresh broccoli and potatoes in my CSA, so soup it was.  Very warming.

  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