Thursday, January 2, 2014
Broccoli Ham and Cheese Soup
This soup was so good on a very cold day just after Christmas. Ham was a plenty, and the other ingredients I had on hand.
4 Carrots diced
2 Stalks Celery diced
1 Medium size yellow onion chopped
1 bunch of green onions
1 stick of butter
16 oz frozen chopped broccoli
1 pint plus 1/4 cup of half and half
1 to 2 cups milk (or chicken broth)
3 cups leftover ham chopped into chunks
8 oz velveeta cubed
1 cup shredded colby jack
Salt & pepper to taste
1/4 cup plus 2 TBS flour
about 2 tsp Chipolte Chili powder (optional)
In a large pot melt butter and then add carrots, celery, onion, and green onions. Season with salt and pepper then cook until tender on medium heat. Add in flour and mix well. Cook for about 2 minutes allowing the flour to cook enough to get the "raw" taste out of it. Again, season with salt and pepper. Add in half and half and allow to cook and thicken stirring well throughout the process. At this point if it is too thick you have two options. Add in some chicken broth OR milk. Add in cheese and allow to melt as you stir from time to time making sure nothing sticks to the bottom. This is a thick soup but you don't want it too thick. (Add liquid in as needed to get the consistency you personally desire.) Next you will add in broccoli and ham. Mix well and allow to simmer for a good 10 to 15 minutes. Taste for seasoning. This is NOT a bland soup ~ unless you like it bland. Personally I suggest adding in the Chipolte chili powder for a tiny bit of zing , but LOTS of flavor. We served this with garlic bread dippers!
I LOVED this soup! I would definitely make it again, and have leftovers frozen to take into work on a cold day for myself and my co teachers! I would give this 5 stars out of 5!