- 1 tablespoon butter
- 1/2 onion, diced
- 1/4 cup melted butter
- 1/4 cup flour
- 2 cups milk (1 cup 2% + 1 cup half & half)
- 2 cups chicken stock (2-1/4 cups water + bullion cube)
- 1-1/2 cups coarsely chopped broccoli florets
- 1 cup cut carrots
- 1 stalk celery, thinly sliced
- 1 cup shredded sharp Cheddar cheese
- salt and ground black pepper to taste
Preparation (5 mins)
Cut onions, celery, broccoli, and carrots.
Cooking (~ 40mins)
- Bring chicken stock to boil
- (While waiting for Step 1) Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
- After chicken stock has been brought to a boil, add the onions, celery, broccoli, and carrots. Cover, and let simmer over med-low heat for 20 minutes.
- (After 15 minutes of waiting from step 3) Melt 1/4 cup of butter in large sauce pan, then add flour over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, ~ 3 minutes.
- Gradually pour milk into flour mix while whisking constantly;
- Pour milk\flour mix into stock. Cook 5 minutes over low heat (to prevent curdling)
- Slowly add cheese into vegetable mixture in batches; stir to melt the cheese.
- Season with salt and pepper to taste; add no more cheese if desired. (up to 1/2cup)
- 900 mL + 284mL of low sodium chicken broth – $2.52
- 5 lbs of white potatoes – $0.94
- 1 leek – $0.73
- 1 yellow onion – $0.11
- 1 green onion bunch – $0.33
- 1/2 lb of bacon – $1.97
- 1/2 lb of carrots – $0.24
- 1 1/2 cups of milk – $0.31
- 1 1/2 cups of flour – $0.75
- garlic salt and pepper to taste – About $0.04
This dish feeds up to 9 people. That’s $0.88 per serving!
Let’s get to it now. Peel your potatoes and rinse them in a colander with cool water (in fact make sure all your veggies are clean). Dice potatoes, carrots, onions and leek.
Set veggies aside for two minutes while you add chicken broth, milk and flour to the crock pot and whisk until no chunks are seen. Add veggies and seasonings, stir them in and turn crock pot on Low (8 hours) or High (4 hours).
I chose high, so I put LO down for a nap and had a nap myself. When the last 30 minutes came around, I got the bacon out, diced it and fried it up in a pan on medium heat. I was having a moment where I decided not to do dishes the night before so I had to use a smaller pan which took longer.
When you are frying up the bacon bits, put them in a bowl with a paper towel underneath and let the excess bacon grease absorb into the paper towel.
Add the bacon bits to the soup for the last 5 – 10 minutes, stir them in. The soup should be thick and creamy. Do a taste test to make sure that you have the right amount of seasoning to your liking. You can also add in a cup of grated old cheddar and stir that in as well. I did not do this, although I did add some to the top of my bowl of soup with some parsley flakes.
So there you go. An easy and cost friendly soup that can be frozen into portions for a later date, eaten at small family dinner with some rolls or whatever you decide.
I enjoyed a bowl, OH enjoyed two bowls and LO enjoyed a bit too, actually she loved it!