Broccoli Cheddar Soup

One of my guilty pleasure is broccoli cheddar soup. Too often it's adulterated with Velveeta or some other nasty ass processed cheese-style food, which is sad, because it's can be so comforting when made properly.

The other day, apparently a day when I felt like my thighs could use a bit more cushion, I decided to try making my own for the first time. This is by no means a low-fat soup. This soup kicks low-fat's ass. But piping hot with some fresh dinner rolls slathered with butter...it's like a day at the spa for my tummy.

Only fattening.

Whatev.

Broccoli Cheddar Soup


½ onion, finely chopped
2 cloves garlic, minced
½ cup butter
½ cup flour
3 cups chicken stock
2 cups milk
½ cup cream
12 oz. extra sharp cheddar cheese

In a 6 quart pot melt the butter over medium heat. Add the garlic and onion, and cook till the onion is softened – about 4 minutes. Sift in the flour, all at once, stirring to combine. Cook the flour mixture for about 3 minutes, moving constantly to avoid burning. Pour in ½ cup chicken stock, stirring until fully incorporated, repeat with remaining stock. Pour in milk, all at once, then add broccoli. Bring to a steady simmer, stirring constantly. Be sure to not let the milk stick to the bottom of the pan. When broccoli is softened, about 15 minutes, add the cheese 2 oz at a time, allowing to melt completely before adding more. Stir in the cream, serve immediately.

Chicken and Broccoli Pot Pie

I don't think you can delve farther into the comfort food category than with pot pie. I think the only thing that beats chicken pot pie is macaroni and cheese. On that note, I must confess I didn't follow my own rules. See, I have this little problem about following recipes. To be honest I have a problem with following directions of most kinds, it just happens to be that recipes are generally the only directions I come across. Whoo...Nobody's the boss of me!



So, I posted earlier that you can do a boatload of things with a single fryer chicken. This is my second meal out of the same chicken, utilizing the remainder of the shredded chicken meat from our Roast Chicken Dinner on Sunday, and the chicken stock I made with the leftover carcass. In my earlier post I detailed a recipe for chicken pot pie that I've made several times. This time however I had some leftover bacon from Sunday morning's Cinnamon French Toast breakfast. And who knows what happens when there's left over bacon in the refrigerator? That's right. It makes it's happy way into as many dishes as is humanly possible. Husband was rummaging through the fridge on Monday looking for food and asked about the bacon, then insisted it must go in the pot pie. So was born the Chicken, Broccoli, and Bacon Pot Pie. Feel free to salivate at will.



Chicken, Broccoli, and Bacon Pot Pie
Serves 4

1/4 yellow onion, finely diced
2 cloves garlic, minced
2 very small, or 1 medium, leek, white part only, halved lengthwise and sliced
2 small yukon gold potatoes, small diced
1 broccoli crown, chopped into small florets, stalk included
10 oz. shredded roast chicken
4 strips bacon, crumbled
1/2 cup butter
1/2 cup flour
2 cups chicken stock
1/2 cup heavy cream
olive oil
sea salt
cracked pepper
prepared pie crust/puff pastry for two crusts
1 egg, beaten

In a large skillet (4 1/2 quart) or soup pot over medium heat cook the garlic in a drizzle of olive oil until fragrant, about thirty seconds. Add the leek and onion, cooking until softened and nearly translucent. Add the potato and broccoli, allowing the broccoli to turn bright green and potato to start to soften, about 4 minutes. Add in the cooked, shredded chicken and the crumbled bacon and stir well. Chop the butter into tablespoon size pieces and add to the pan, allowing to melt completely. Sprinkle the flour over the mixture evenly, and then mix well. Fold into the mixture until dry flour is no longer perceptible. Slowly stir in one cup of the chicken stock, mixing very well. When stock is fully incorporated with the flour and beginning to thicken add the remaining stock and the heavy cream. Mix well. Reduce heat to med-low and simmer for 4-5 minutes or until as thick as desired. Line the bottom of an 8 in. deep dish pie plate with one crust, top with filling. Place second crust over the top and seal edges by pressing together. Brush top with beaten egg and pierce crust to allow for steam ventilation. Bake in a 400 F oven for 15-18 minutes or until crust is golden brown. Allow to sit for at least 5 minutes before serving.