Creamy Cheddar Potato Soup

It's a perfect weeknight meal.

•2 Pounds potatoes(your choice), peeled and boiled
•1 Stick butter or margarine
•1 Small onion, finely chopped
•3 Tbsp. chicken base
•2/3 Cup all-purpose flour
•1 Tbsp. kosher salt
•2 Tsp. black pepper
•½ Gallon milk
•3 Tbsp. dried basil
•2 Cups sharp cheddar cheese, shredded

In a large stock pot sauté onion in the stick of butter until translucent. Sprinkle the flour, chicken base, salt, and pepper into the butter and onions, and stir continuously until the flour is combined and pale brown in color (about 3-4 minutes). Whisk in the milk. With a handheld blender, blend the mixture until smooth. Add the potatoes and basil. Once the soup has heated to almost boiling, stir in the cheese until completely melted. Serve hot with crusty bread.

Cheesy Broccoli Soup

Simple, yet satisfying.

•1 Pound fresh broccoli, cleaned and cut into small florets
•½ Cup butter or margarine
•1 Small onion, finely chopped
•½ Cup all-purpose flour
•2 Cups chicken broth
•2 Cups milk
•6 Ounces velveeta, cut into small cubes
•Salt & Pepper to taste
•Pinch of cayenne pepper (optional)

Steam your broccoli for about 4-5 minutes, until it's all bright green and still crispy. Immediately remove the broccoli from heat and shock in ice cold water while you prepare the rest of the soup. In the meantime, over medium high heat, saute your onion in the stick of butter. Cook the onions until are translucent, then mix in the flour. Reduce the heat to medium and continuously stir the mixture for about 3minutes. Pour in your broth, and whisk until it smooth and creamy, then whisk in the milk. Bring this to a boil and stir in the velveeta until there are no lumps of cheese. Add salt and peppers. Stir in the drained broccoli and continue heating the soup until thick and bubbly. Serve immediately or this can very easily be reheated.

Creamy Basil Potato Soup

Delicious potato soup, infused with the taste of Italy.


Prep Time: 30 Minutes
Total Time: 45 Minutes

•6-8 medium sized diced Yukon Gold potatoes
•6 Cups of chicken broth
•2 Tbsp. chopped fresh basil
•1 Cup fresh green beans, trimmed and cut in half
•½ Cup unsalted butter
•1 small sweet yellow onion, diced
•2 ribs of celery, diced
•3 cloves of garlic, chopped
•½ Cup flour
•Handful of fresh basil
•1 Cup of milk
•1 Cup of heavy cream
•½ Cup cheddar cheese
•1 Tbsp. fresh ground sea salt
•1 Tbsp. fresh ground black peppercorns
•Parmesan to top every bowl

Place the potatoes in a pot of cold water, and bring to a boil. Boil the potatoes about 5 minutes, or until almost fork tender, then drain. In the meantime, bring your broth and 2 Tbsp. of basil to a boil. Steam your green beans in a separate pot. Sauté the onion, celery, and garlic in the butter. Once they become translucent, add the flour and stir until the mixture turns a pale tan color. Whisk the flour mixture into the boiling broth, until there are no lumps. Now you can add your potatoes and green beans. In your blender add the milk, cream, and handful of basil, and blend until smooth. Slowly pour into the broth. Bring to bowl, stirring frequently. Add your cheddar, salt, and pepper and stir until creamy. Garnish with parmesan cheese.