Last night we made This Little Girl's Guide to Sugar and Spice's Broccoli Cheddar Soup.
(Her photo, not mine)
It turned out pretty darn good! I would/did make a few changes:
1. We used 2% Milk to cut down on the fat and calories. Since the soup has flour, 2% milk didn't affect the creaminess of the soup at all.
2. Make sure to use regular cheddar cheese. Don't accidentally buy mild cheddar like I did, because you'll have to use twice as much cheese. Oops!
3. Also, I'm probably going to cook the flour before adding it to the rest of the soup next time. It took a long time to cook the flour taste out of this soup. My plan is to use half the chicken stock with the veggies, and half with the flour and milk. Once the flour and milk is cooked, then I'll combine.
This soup was a hit! We'll definitely be making it again. I'm wondering how 2% cheese would work. Maybe half regular cheese, half low fat? I'm worried it won't melt well, though. Has anyone cooked with low fat cheese?