This creamy soup uses flour and vegetables to achieve it’s richness — not heavy cream. Kids will love watching the soup transform in the blender, but we love that this dish packs a healthy dose of vitamins and is an exciting way to introduce kids to broccoli! This recipe comes to us from Stacey Antine, MS, RD, and author of Appetite for Life: The Thumbs-Up, No-Yucks Guide to Getting Your Kid to Be a Great Eater.
Kid: Chop onion, mince garlic, chop broccoli into florets, peel and coarsely chop potatoes, finely chop chives.
Adult: In large saucepan, heat oil over medium heat. Add onion and cook until tender and translucent, 7-10 minutes, stirring occasionally. Stir in garlic; cook 30 seconds, stirring.
Together: Add flour to vegetable mixture and cook 1 minute, stirring constantly. Gradually stir in water and cook, stirring, until mixture boils and thickens slightly, about 5 minutes.
Together: Add broccoli and potatoes; heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until broccoli and potatoes are fork-tender. Remove saucepan from heat.
Adult: Pour about one-third of soup into blender; cover, with center part of cover removed to let steam escape, and blend until pureed. (Or, use an immersion blender and puree in saucepan). Pour soup into large bowl and repeat with remaining mixture. Return all soup to saucepan; stir in milk, salt, and pepper and heat through over medium heat.
Together: To serve, ladle soup into 9 soup bowls.
Kid: Top with Cheddar and chives divided evenly among bowls.