Delicious Broccoli Soup the Year After

Some of my fondest memories from growing up is stopping at various healthy resturants in Northern California and having Broccoli soup. Broccoli soup will always have a special place in my heart, not just because of taste but also for the ease of making it.

So here is the original recipe for a great base soup.  You can tweak it how ever you want, and it is a freezer meal so you can make loads during the fall when all of this produce is available from your garden or spilling over at Farmers Markets.

Cheddar Cheese Soup Freezer Recipe
The classic cheddar cheese soup in OAMC format!
4 1/2 cups diced white/yellow potatoes
3 cups yellow onions, diced
3 cups water
6 cups consomme
3/4 lb shredded cheddar cheese
1 1/2 cups cream
Bring water to a boil in sauce pan, adding potatoes and onions. Simmer ten minutes or until vegetables are tender. Remove from heat and puree vegetables in a food processor or blender. Then add consomme, cheddar cheese and cream until fairly smooth. Freeze in single serving sizes or in a family size.
On cooking day:
Defrost, heat and serve!

My really close version
When I make it I don't quite follow the original recipe 

1 large onion chopped
6 large potatoes chopped

Bring to a boil with just barely enough water to cover. And boil for 10-15 minutes stirring occasionally while the potatoes become easy to pierce with a fork. At this point I pour the contents in my blender usually it fills my blender twice. If I feel like a little more texture in my soup I reserve some of the chopped potato and onion for later.  Once I have blended everything up I return it all to the pot, and start stirring in

3/4 lb. Cheese  (for fun you can use part Pepper Jack cheese if you want a bit of a kick to your soup)
Chicken Bouillon paste or granules (if you are lucky enough to have fresh chicken broth on hand then that is what I would have boiled the onion and potatoes in and skip the whole bouillon part)

Once all of the cheese is stirred in and melted I add

2 cups Raw Milk

Now if you want to use this soup base for broccoli soup, which I usually do,  you can add chopped fresh broccoli to the potatoes and onions when they are first cooking or if you are like me you have ooogles of pureed broccoli in your freezer from the previous falls harvest and you can add a 1qt. bag of broccoli puree. And now you have broccoli soup.

Delicious!