broccoli and cheddar soup with beer bread

There are tons of recipes out there for broccoli and cheddar soup, but a lot of them are loaded with butter and cream.  I wanted a recipe that was tasty, but also healthy and satisfying.  I adapted a recipe I found here: http://recipes.howstuffworks.com/cream-of-broccoli-and-cheese-soup-recipe.htm and the results didn't disappoint.  The potatoes act as a nutritious thickener in place of the cream, and I added carrots for good measure.  The original recipe suggests blending half the soup mixture until thick and creamy, but I skip that step.  I prefer a chunkier version.  Eat alongside a thick slice of homemade beer bread (recipe follows) and/or a grilled chicken breast (if it's more protein you're after) for a hearty and comforting meal.  Mmmm!

broccoli and cheddar soup

(makes 4-8 servings, depending on how hungry you are)

1 tbsp extra virgin olive oil
1 tbsp real butter
1 cup onion, diced
1 medium carrot, diced
3-5 cloves of garlic, minced
3 tablespoons all-purpose flour
7 cups chicken broth *(homemade broth OR 7 cups of water + 7 chicken bouillon cubes OR 4 cans of chicken broth, 14 1/2 oz each)
2 heads of broccoli, chopped, including stems and stalk *(peel the rough outer layer of the stalk first; the inside is tender and delicious and should not be wasted!)
3 baking potatoes, peeled and cubed
1/2 cup milk
1-2 cups (4-8 oz) of shredded cheddar cheese (I don't think one cup is enough)
1/2 tsp salt, or to taste
1/4 tsp freshly cracked black pepper, or to taste
pinch of ground nutmeg (optional)

Heat olive oil and butter in a Dutch oven or large saucepan over low-medium heat.  Add onion and carrot; cook until tender, about 5 minutes.  Add garlic and cook 1 minute more.  Add flour; cook and stir over low heat 1-2 minutes.

Add chicken broth; bring to a boil.  Add broccoli and potatoes; bring to a boil again.  Reduce heat to low and simmer, covered, about 15 minutes or until vegetables are tender.

Turn off heat.  Stir in milk.  Add cheese and stir until melted.  Add a pinch of nutmeg, if using, and salt and pepper to taste.  Serve immediately, or turn heat on low until ready to serve.

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The following recipe for beer bread is insanely simple and quick.  It's a dense bread with a crusty outer layer and soft, moist inside, perfect for dipping in soup.

homemade beer bread

3 cups all-purpose flour
1 tbsp sugar
1 tsp salt
1 tbsp baking powder
1 12-oz bottle of beer (1 1/2 cups), room temperature
Optional glaze:  1 egg, 2 tsp water, beaten

Mix together dry ingredients.  Add beer and mix until just combined.  Brush on the glaze, if using, although I skip the glaze.  Bake at 375 degrees for 25-30 minutes.