Broccoli Chowder

Okay, so it's June, right? Where we live it's still been in the 50's and 60's all week. Not exactly summer weather, but whatever. It's a good excuse to make soup. This soup is adapted from Kitchen Daily. My family loved it. My husband just told me that I need to make it more often. Score!

Broccoli Chowder

1 T. oil

1 onion, chopped

1 large carrot, chopped

2 stalks celery, chopped

1-2 potatoes, peeled and chopped

2 cloves garlic, minced

1 T. flour

1/2 t. dry mustard

2 (14 oz.) cans chicken broth

1 (16 oz.) bag frozen broccoli

1 c. grated cheese

1/2 c. sour cream, plus more for garnish

salt and pepper to taste

In a large pot, heat oil and add onion, carrot, and celery. Cook until tender (about 5-6 minutes.)

Add potatoes, garlic, flour and mustard. Cook about 4-5 more minutes.

Add chicken broth and broccoli. Simmer for about 20 minutes or until veggies are super tender.

Mash with a potato masher.

Add cheese, sour cream, and salt and pepper to taste.

Serve with a little sour cream.

This was a hit. My kids and hubby all ate their soup ALL GONE! Not kidding. I was more than amazed. Anyway, enjoy!