I was assigned to bring steamed broccoli to my son's cub scout Blue & Gold banquet Tuesday evening. Gee, how much broccoli are 9-year old boys going to eat? I knew I was being overly optimistic with the amount I prepared, but I also knew I could turn any leftovers into a delicious, filling soup!
3 tablespoons butter
5 medium russet potatoes, pared and cut into small cubes
1 1/2 cups chicken stock
1 teaspoon sea salt
1 1/2 cups whole milk
1 tablespoon flour (I like to use Wondra Gold Medal flour for sauces and gravies)
1/2 cup (2 ounces) grated sharp cheddar cheese
2 cups chopped, cooked broccoli
1/4 cup sour cream
sea salt and freshly ground pepper to taste
Melt the butter in a large, heavy-bottomed soup pot. Add the potato cubes, tossing to coat them well. Stir in the chicken stock and sea salt and bring to a boil. Reduce heat and simmer, covered, about 10 minutes or until potatoes are just tender.
Stir the flour into the milk making sure there are no lumps. Add to the potatoes and return to a boil, stirring constantly. Boil and stir for 1-2 minutes. Add the cheese and stir until melted. Add the broccoli and sour cream and cook over low heat just until heated through. You don't want it to boil at this point. Season with additional sea salt and freshly ground pepper to taste. Thin with a bit more milk if desired.
Serve with an dollop of sour cream or a sprinkling of grated cheese.