Tag Archives: Cheddar

Broccoli Cheddar Soup

Broccoli Cheddar Soup


2 small onions, shredded
2 broccoli heads, chopped
4 clove garlic, crushed
2 carrots, shredded
2 celery stocks, shredded
1 tbsp oil or butter (enough to saute veggies)
4 cup milk, warm
1/3 cup Flour
1/3 cup Butter
3 cup cheese, shredded
4 cup chicken stock
Salt/pepper to taste


In a larger pot add onions, garlic, carrots, and celery saute until tender. Then add broccoli and saute for another minute. Add your chicken stock and cover pot, bring to a boil for about 10 minutes (until broccoli is tender) – this is also a good time to warm your milk.
In another pot melt butter and add flour to make a roux. Cook for about 2 minutes then add warm milk and whisk until mixture thickens. Add your salt and pepper.
As soon as the roux thickens add the mixture to your veggies and stir. Add your shredded cheese.
If the soup is still not to desired thickness you could make a mixture of flour and cold water and add to the soup to thicken up. Keep the pot on low and let simmer for about 15-20 minutes.
Garnish with some of the celery leaves or parsley

Enjoy 🙂

Note: if you prefer a thicker soup you could substitute some or all of the milk for 10% cream

Muffin Tin Mashed Potatoes

Muffin Tin Mashed Potatoes


Source: Dairy Goodness

Course: Side Dishes
Prep. Time: 20 mins
Cooking Time: 45 – 50 mins
Yields: 12 servings

What You Need

10 medium potatoes,peeled and diced
4 tbsp (60 mL) butter
2 cups (500 mL) chopped fresh mushrooms
3/4 cup (180 mL) sliced green onions
1 garlic clove,minced
1 cup (250 mL) Milk
3/4 cup (180 mL) all-purpose flour
4 eggs, beaten
4 tsp (20 mL) baking powder
1 tsp (5 mL) salt
1/4 tsp (1 mL) pepper


Cook potatoes in lightly salted water until tender.

Meanwhile, melt 2 tbsp (30 mL) of the butter in medium skillet. Sauté mushrooms, onions and garlic until tender and any liquid has evaporated; set aside.

Drain potatoes; coarsely mash to make 5 cups (1.25 L). Beat in remaining 2 tbsp (30 mL) butter and milk until fluffy.

Combine potatoes, cooked vegetables, flour, eggs, baking powder, salt and pepper. Divide mixture among twelve large well buttered muffin cups. Bake in preheated 375 °F (190 °C) oven 35 to 40 min or until golden brown. Let stand 5 min before removing from pan.


For a delicious variation fold 2 cups (500 mL) of shredded Canadian Cheddar cheese into potato mixture.