Follow these steps for perfect results
broccoli florets
large
leek
stalk only
butter
all-purpose flour
low sodium chicken broth
milk
rosemary
dried
dried oregano
black pepper
garlic powder
cheddar cheese
shredded
Wash broccoli and cut into 1/2 inch florets. Slice leek stalk into 1 inch pieces.
Place broccoli and leek in a large skillet with 1 inch of water. Bring to a boil and cook covered until tender, about 5-7 minutes. Do not drain.
In a large stock pot over medium-high heat, melt butter.
Whisk in flour and stir until smooth and bubbly.
Turn heat to medium and pour in chicken broth. Bring to a boil, whisking constantly.
Boil and stir for one minute. Add broccoli, leek, rosemary, oregano, pepper, and garlic powder.
Turn heat to low and simmer for 20-30 minutes.
Stir in milk and cheese and simmer for 5-10 minutes more. Do not boil.
Expert advice for the best results
For a smoother soup, use an immersion blender to blend a portion of the soup before adding the cheese.
Add a pinch of red pepper flakes for a touch of heat.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a bowl, topped with extra shredded cheese and a sprig of rosemary.
Serve with crusty bread for dipping.
Pair with a side salad.
Oaky Chardonnay pairs well with creamy soups.
Discover the story behind this recipe
Comfort food, commonly enjoyed during colder months.
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