BROCCOLI POTATO CHEESE SOUP

Broccoli Potato Cheese Soup

Ingredients

1/3 cup grape seed or avocado oil

1 Onion (2 cups) Onion diced
3 cloves Garlic minced

8 stalks Celery (4 cups) diced

6 Carrots (3 cups) diced

½ Green Pepper chopped/minced

½ Red Pepper chopped/minced

2 Tblsp. Spike Seasoning

2 Tspn. Salt

8 Ounces Cream Cheese

6 Medium Potatoes (7 cups diced)

8 Cups Broccoli Florets

Broccoli Stems (peeled and diced)

Garnish:

Jack Cheese shredded

Green Onions Chopped

Directions

1.     Saute 2 cups diced onions and minced garlic in 1/3 cup oil adding carrots, celery and diced red and green peppers for 10 to 15 minutes.

2.    Season sautéing vegetables with 1 Tblsp. Spike and 2 Tsp. salt stirring as needed.

3.    Add 7 cups water and bring soup to boil and reduce to simmer.

4.    Add 7 ½ cups diced potatoes and simmer for approximately 15 minutes.

5.    Heat 3 cups of water and 8 ounces of cream cheese and when cream cheese is warmed through and softened, whisk together till smooth. Add cream cheese water, 1 Tblsp. Spike to soup and continue simmering until potatoes are cooked through.

6.    Add Broccoli flowerets and diced stems and stir into soup. Simmer no more than 5 or so more minutes. Broccoli softens very quickly. A little crunch in the broccoli is preferred to overcooked. 

7.    Garnish each bowl of soup with a sprinkle of grated jack cheese and chopped green onions/chives.

8.    ENJOY!!!

This is the seasoning used.
This seasoning is also very good when grilling
chicken, salmon, steaks and pork.

Broccoli stems peeled and diced