This was something I decided to do to use up the baby red potatoes, 2 heads of broccoli and 1 head of cauliflower we had in the fridge that needed to be used. Turns out today was a good day to do it, too, because it looks like it might rain at the moment. Anyway, it's a super simple recipe that gives great results. I think I will try this again sometime!
Cheddar Potato Broccoli Soup
1 or 2 bunches of broccoli, chopped into small florets
1 head of cauliflower, chopped into small florets
1/2 lb red or russet potatoes, diced
1 stick of butter
1/3 c flour
1 small onion, diced
1 or 2 c sharp cheddar cheese (if you get it pretty sharp it will flavor enough that you don't need as much)
1 12 oz can evaporated milk
3 cans chicken broth or stock (about 6 cups)
1/2 tsp salt
1 pinch cayenne pepper
1 tsp onion powder
Melt butter in a large saucepan or stock pot. Add onions and cook for a few minutes until they are tender. then add your flour. Add the first 2 cans and stir well til the mixture thickens. Add your evaporated milk, then your broccoli and cauliflower and potatoes, and the other can of broth and stir well to combine. Stir in the cheese til it melts and combines with everything else. Simmer on medium heat til potatoes are tender, stirring occasionally, for 20 minutes. Then add your seasonings, simmer another 5 minutes and then serve warm with some of your favorite bread.