We had a few warm days last week here in Maryland, but this week we've been plunged back into windy, rainy, and cold weather. That kind of change always leaves me craving soup, so I decided to whip up a simple, cheesy, potato-y soup one evening after work. I got the recipe from my friend Abby, and last time I made it, I followed it exactly. This time I thought I'd change it up a little bit.
Here are my main ingredients: gouda cheese, broccoli, and potato. It's supposed to be 2 red potatoes, but all I had was one russet. Also, fun fact of the day: in New Zealand and Australia, gouda is pronounced "gow-dah," not "goo-dah" like it is here.
First step is to cut up the potatoes in small chunks and then simmer it in chicken broth. I didn't have canned chicken broth, so I boiled water and dropped bouillon cubes in it, stirred until they dissolved, then put in the potatoes.
When the potatoes were tender, I mashed them up a bit (using a plastic masher so I wouldn't damage my awesome saucepan, a wedding present from my Aunt Lilith!).
Next up is adding milk and the broccoli, then simmering until the broccoli is tender. Of course, the broccoli was in huge chunks for the fondue, but I prefer much smaller florets, so I chopped everything up a bit more.
Also, the soup doesn't call for any meat, but Abby said she always throws in some Canadian bacon for flavor. I figured it couldn't hurt to chop up some leftover pork loin from the other night, since I knew it would never get eaten in its present state.
While all that was cooking, I shredded the gouda and tossed it with flour.
And chopped up some baby spinach to use as a topper.
When the broccoli was tender, I added the cheese bit by bit until it was melted and smooth. When it was done, it looked like this.
I had mine topped with a bit of extra shredded gouda and the chopped spinach. Andy added cheez-its, because he said you can't have soup without crackers and we didn't have any regular saltines.
And that was my soup. It turned out thick and delicious. Andy had to add milk when he reheated the leftovers, but the flavor from the gouda, broccoli, and pork all worked together quite nicely (though personally I prefer it meatless!)
If you'd like the recipe, hit me up.