Well, today was the day! Back to school. My son & I walked my big girl to school for her first day as a 1st Grader. She was excited to go to school, I wasn’t as thrilled. I’ll miss having her at home, and I know that from now on, she will be in school every day, full days (unlike last year where we had half days, and every-other day). So, now it’s just me and a nearly three year old at home every day, all day. I think it’ll be fun in it’s own way, just different.
And the way the weather has been here in Manitoba the last few days, it feels like fall is approaching quickly (too quickly, if you ask me!). For this cool weather, I thought I’d share a warm-your-soul type of soup with you. I hope you enjoy it!
Potato Broccoli and Cheese Soup
2 cups chopped onion
2 Tbsp butter
2 1/2 lbs peeled and cubed potatoes
5 cups boiling water
4 cubes gluten-free chicken bouillon
3 cups fresh broccoli, cooked and drained
salt and pepper to taste
3 cups shredded Cheddar cheese
1. In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to a boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
2. Remove tough outer skin of broccoli stems and cook broccoli. Once cooked, add to soup.
3. In a blender or food processor, puree half of the soup and return to stock pot. Season with salt and pepper.
4. Add cheese and heat soup through until cheese is melted. Serve warm.