Sunday Soup #100: Creamy Seafood Soup (& SOUP SWAP!!)

#100!! That is a milestone, so I wanted to do something a little special for this one...

This past weekend, I hosted my first-ever Souper Sleuth Soup Swap, and it was a lot of fun! Six of my soup-loving friends made some of their favorite recipes and, along with their +1s, came over to our house to share their soups with the rest of us. Some of the great soups people prepared included a Creamy Chicken Soup (made by Christy), an Italian Sausage Soup (my contribution), a Pork & Beans Soup (with a slow-smoked pork shoulder; made by Bill), a Whole30 Chicken Chowder (made by Aimee), a Paleo Chicken Pot Pie Soup (made by Lisa), a Carrot Ginger Soup (which was delightfully spicy; made by Whitney), and a Creamy Seafood Soup (which I'll share with you in this post; made by Sam).

Everyone talked about their soups and gave us a little taste, allowing us to score and pick our favorites. Then we all swapped our recipes around, and everyone went home with five different quarts of homemade soup. It was a win-win-win!! (*The only fail was on my part, as I was so caught up in the fun that I completely forgot to take any pictures - except for the picture below of Becky's snazzy letterboard sign.)

The soup that was best-reviewed by all of our diners was a Creamy Seafood Soup, made by Sam Yip, scoring 4.5 out of 5 stars overall. So, for my 100th soup of this project, I think it is only fitting to share Sammy's recipe with you.

Sam's recipe is a variation of a Creamy Seafood Chowder recipe found at https://www.spendwithpennies.com/creamy-seafood-chowder/ (pictured below), and incorporated some different seafood variations that were super yummy! Sam added that, "This seafood soup is a delicious, creamy soup filled with shrimp, clam, calamari, crab meat, and fish. You can add additional seafood, like scallops, clams, and/or mussels in shell (cleaned)."

Pic 1 - https://www.spendwithpennies.com/creamy-seafood-chowder/

Sam's Version of the Recipe:

1/4 cup butter
1 medium onion, diced
1 tsp Old Bay seasoning
1/4 tsp thyme
1/4 cup flour
1 celery stalk, sliced
1 carrot, sliced
1/2 cup corn
5 cups broth (seafood or chicken)
1/2 cup white wine
8oz white fish (e.g., cod, salmon, tilapia, haddock)
8 oz calamari, sliced
1 lb shrimp, peeled and deveined
8 oz crab meat
6.5 oz canned chopped clams, drained
2 cups heavy cream
1 tbsp parsley

1. Cook onion in butter until tender. Add flour, Old Bay seasoning, and thyme and cook 2-3 minutes.

2. Add carrot, celery, corn, broth, and wine and bring to a boil. Reduce heat, simmer for 10 minutes.

3.  Stir in seafood and cream. Cook until fish is fully cooked and flaky (about 8-10 minutes).

4. Stir in parsley and season with salt and pepper to taste.

General Thoughts: This soup was very tasty! It was creamy and hearty, each bite chock full of different tastes and textures, which was a joy. The proteins were the real star, and the seafood flavor was excellent. It can sometimes be difficult to balance the cooking of a mixed-seafood soup, as shellfish can become rubbery and whitefish can become mushy if the chef does not find the right balance of heat and cooking time. However, Sam managed it perfectly in this recipe, and each individual protein was perfectly done.

Potential Improvements? This one was REALLY good already but, if I make it, I might try swapping out the calamari for scallops (true to my personal tastes). And, I'd love to see what it tastes like with a small shot of cooking sherry added to each bowl.

Polling the Fam: This was a 5-star soup for me, all the way. There were a lot of diners at the Soup Swap (obviously), and I did not parse their individual comments. But, this one was universally enjoyed by everyone who likes seafood, earning an average score of 4.5 out of 5 stars overall. I also ate it leftover, and it was still great!

Verdict: Loved it! (5 stars)

Sunday Soup #99: Smoky Lentil and Potato Soup

This week's recipe is somewhat unique in that it combines lentils and potatoes in the same soup, which I've not often seen. The recipe appeared to be vegetarian/vegan-focused, so lentils (being a good source of protein) would fit the bill there quite nicely, while the potatoes are cast in the grain/carb role. I, however, am a meat-a-saurus and could not resist adding some tasty animal-based protein in the form of bacon! Did the lentil-potato-bacon combo nail it or miss the mark? Let's see...

This recipe came from: https://www.melskitchencafe.com/smoky-lentil-and-potato-soup/

*Pic 1 - https://www.melskitchencafe.com/smoky-lentil-and-potato-soup/

Variations from Recipe as Written: I doubled the recipe and followed the instructions for Instant Pot preparation. My family loves a good, strong smoky flavor, so I used smoked salt. The recipe called for brown and red lentils, but the supermarket only had brown, so that's what I went with. And, as previously mentioned, I added bacon (about 1 pound of bacon per single version of the recipe), which allowed me to sauté the veggies in the bacon grease (rather than using olive oil). Finally, even though it said spinach or kale was optional, I added about half the (baby) spinach it called for.

General Thoughts: The prep on this one was pretty simple, particularly since I used a mirepoix mix (diced onions, carrots, and celery), so no chopping was required for those items. I had to do a bit of chopping on the potatoes, spinach (which was optional), and bacon (which I added to my version of the recipe), but it went very quickly. And, as usual, the cooking was a snap in the Instant Pot, requiring only three minutes at high pressure, followed by a quick pressure release.

*Pics 2 & 3 - Pictures from when I made it

As you would expect, the soup was very hearty and quite filling. The lentil/potato combo gave each bite a "weight," even though I would still call this a brothy dish. Many lentil soups I've had are thick and creamy, often calling for a portion of the soup to be puréed (such as with an immersion blender) to thicken it up. However, this soup (much to my surprise and enjoyment) had a broth more consistent with a hearty vegetable beef soup than with something like blended pea soup.

The taste was likewise very solid, and it was (I am assured by Lisa) even tastier leftover. I tasted the soup in the pot before I served it, and added a fair amount of salt and cracked black pepper. But, once I felt it was properly seasoned, it was quite enjoyable. The addition of bacon was definitely the right choice for me, as it added a deep, rich savoriness that complimented the smoke and spice, as well as adding a different texture. Finally, I know it sounds crazy, but I got a small hint of lemon in my bowl... Whether from the lentils, the spinach, or one of the spices, it was so surprising and tasty that I found myself wanting more of it.

Potential Improvements? I think next time I make this one, I'll add even more bacon (or, better yet, use a smoked pork shoulder instead of bacon) to make it a bit meatier. And, because the subtle lemon flavor was so much of a pleasant surprise, I might try adding an actual tablespoon of lemon juice to the whole pot.

Polling the Fam: I liked this one and, since it can be made vegetarian/vegan to suit those tastes, it is quite versatile, so I'd definitely make it again. Jayson thought the soup was hearty and filling, but kind of unremarkable beyond that, and added that he thought it needed more meat. Lisa really liked it, found it hearty and filling, and thought ham would be a good meat choice. Andrew thought it was really good, making particular mention of the bacon. And Fox, our picky eater, said he didn't care for it much because it wasn't his kind of soup.

Verdict: Liked it. (4 stars)

Sunday Soup #98: Dill Pickle and Brat Soup

This week's soup was a little unorthodox because of its signature ingredient: dill pickles! Some of you may remember that I tried a Polish Dill Pickle Soup recipe a few years ago (https://soupersleuth.blogspot.com/2017/08/sunday-soup-7-polish-dill-pickle-soup.html) with pretty decent results... I gave that one 4-out-of-5 stars, but only after I added my own chicken (which the original recipe did not call for) and a shot of vinegar to each bowl. Since then, I have been on the hunt for another pickle-based soup recipe that I thought might knock it out of the park. Did this one deliver? Let's see...

This recipe came from: https://theviewfromgreatisland.com/dill-pickle-and-brat-soup-recipe/

*Pic 1 - https://theviewfromgreatisland.com/dill-pickle-and-brat-soup-recipe/

Variations from the Recipe as Written: It's not really a departure from the recipe since, as written, it offered instructions for multiple cooking methods, but it is worth mentioning that I used the slow cooker method. I used dried dill instead of fresh because the market was out of fresh dill (I substituted in a ratio of 1 tsp dried per 1 tbsp fresh dill). And, I used 4 brats instead of 3 because I like my soups meaty (and I used Johnsonville Beer Brats, which I grilled on the BBQ before slicing for the soup).

Before I move on to talking more about the soup prep, its taste, etc., I want to give a shout out to the crostini my buddy Bill made to go with the soup (and serve as the main dish for those diners who couldn't stand the thought of eating a "pickle soup"). Look at that picture! Sourdough rounds, topped with havarti or mozzarella and a variety of other toppings (including minced garlic, roasted red peppers, bacon, or garlic sausage), all crisped to perfection in the air fryer/toaster oven; my mouth is watering just remembering it!

Pic 2 - Pic of Bill's crostini

General Thoughts: This soup took a medium amount of work to prep. Chopping the onion and pickles (and fresh dill, if you use it), grating the carrot, dicing the potatoes, and grilling then slicing the sausages all took a bit of time, but I am confident it would feel like much lighter work if you had a kitchen helper. :-) And, using the slow cooker method made the actual cooking a snap, as well as producing terrific results in both the texture and taste of the final product.

*Pics 3, 4, & 5 - Pictures from when I made it

This soup was pleasing to multiple senses... Flashes of green and red poked through the surface of the creamy broth, all speckled with dill, and it enticed the nose with a subtle, but distinctly fresh, aroma. The textures were also a delight as, similar to the last soup I made (https://soupersleuth.blogspot.com/2020/01/sunday-soup-97-carne-en-su-jugo.html), it had a little of everything: liquid broth, tender potatoes, chewy-crumbly sausage, and crisp veggies. But, how did it taste?

Um... D-LISH-USS!! It was delightfully creamy, hearty, brothy, and chunky, in all the right proportions. Make sure you get the salt and pepper right (I winged it with a bit of cracked pepper and about 3 tbsp of kosher salt, both added near the end of the cooking process), and your mouth is in for a flavorful treat. Even if pickles aren't usually your thing, I'd recommend you at least try this one. But, if you have a pre-established serious aversion to dill pickles, I'd steer clear, as there is no doubt this is a pickle soup.

One final word about your choice of pickle for this soup... Using a "clean" pickle, in my opinion, made a huge difference to the taste and texture of this dish. I used Grillo's Pickles (https://www.grillospickles.com/products), which are sold all over (e.g., Target, Costco, BJs, and probably your local grocery store), usually in the refrigerated section. Grillo's are packaged raw in a brine that is so clean and clear that I can take small sips of it straight. This is in stark contrast to the average jarred pickles found on the supermarket shelves, which can be colored an unreal shade of yellow-green and swimming in a brine that is overly salted and almost caustic. PLEASE don't do that to yourself or your family in this dish...

(*Update: This one was also spectacular as leftovers! Wouldn't you agree, Bill?)

Potential Improvements? I would not hesitate to make this one exactly the same way again!

Polling the Fam: Of our six diners, only three of us tried it... But, I loved it (duh!), Bill loved it, and Sheila really liked it. Not really anything else to say!

Verdict: Loved it! (5 stars)

Sunday Soup #97: Carne En Su Jugo

If you follow my soup posts, you probably know I am a fan of "big" flavors... Complex, layered, spicy soups, in particular, tend to intrigue me more than things like, for example, a simple potato chowder or chicken soup. Enter this recipe for Carne En Su Jugo...

My friend and frequent soup buddy, Lisa, sent me this recipe and suggested we try it. I was immediately sold! "Carne en su jugo" can be translated from Spanish as "meat in its [own] juice" and is, according to many websites, a relatively new dish originating in the Mexican State of Jalisco (specifically, Guadalajara) in the late-50s or early-60s. This soup combines various savory ingredients in a single bowl (the core of which includes beef, beans, bacon, and tomatillos) to produce a Mexican comfort food touted (by some) as a hangover cure. I didn't plan on putting its purported curative properties to the test this weekend, but I was interested in how this soup would taste!

This recipe came from: https://inmamamaggieskitchen.com/carne-en-su-jugo/

*Pic 1 - https://inmamamaggieskitchen.com/carne-en-su-jugo/

Variations from the Recipe as Written: I made two major changes (additions?) to this recipe that I think made a big difference... First, I made pinto beans from scratch using my wife Becky's simple (but delicious) recipe: 1) Soak the dried pinto beans overnight; 2) Add the beans to the slow cooker with ham hocks and smoked salt; 3) Add water to just cover the beans in the cooker; 4) Cook the beans on Low for 6+ hours (or until the beans are the desired texture). Second, I pre-marinated the meat overnight (to increase flavor and tenderness) using a marinade I developed for my pozole recipe: 1/2 tbsp garlic salt, 1 tbsp cumin, 1 tbsp liquid smoke, 1 tbsp lime juice, and 7 tbsp water. Other than those significant changes, I followed the recipe pretty closely.

Pic 2 - Picture of my homemade pinto beans

General Thoughts: This soup took a bit of prep, but that was primarily due to my marinating the beef and making homemade pinto beans. If you choose to forego the marinade, use canned (i.e., heat and serve) pinto beans, and ask your butcher to cube the beef for you when you buy it, all that is required is a bit of chopping on the bacon and just enough cutting on the veggies to make them fit in the blender. Everything else (e.g., cooking the bacon, heating the beef to release its juices, puréeing the tomatillo/veggie mixture, etc.) is pretty low intensity.

*Pics 3, 4, & 5 - Pictures from when I made it (*Photo credit for pic #5 to family friend Andrew)

Wow, where to start? The mouthfeel and texture of this soup were excellent! The beans helped make the soup hearty and filling, while its various ingredients (and garnishes) provided terrific variety in each bite: brothiness (water, bouillon, tomatillo/veggie purée), tenderness (pinto beans), chewiness (bacon, beef), and crunchiness (radishes, scallions) were all present. But, before I move on to the taste, it is worth mentioning that the chuck roast was a bit too chewy, despite the tenderizing provided by pre-marinating. The beef is actually only cooked for about 30 minutes total in this recipe, which was clearly not enough to adequately breakdown a tougher cut like chuck roast. This was a small quibble, however, as simply choosing a different cut of meat (such as stew meat or a leaner cut of beef, like hanger, flank, or sirloin steak) would have made this a non-issue.

The taste was, likewise, very good as the soup provided a symphony of different flavors. The broth was very rich, thanks to the bacon and beef "juice," and the tomatillo/veggie purée provided a good depth of flavor, which included a "freshness" and decent spice. I took a chance by using two serrano chiles, as BFF Jayson is sometimes very sensitive to spice, but he opined that the soup had the perfect level of heat for him. Immediately, when I tasted the soup out of the pot, I thought it lacked a little "bite," which I felt it needed to cut the richness of the beef and bacon. However, adding a tbsp of apple cider vinegar to my bowl was perfect, opened up the other flavors nicely, and gave me exactly the taste I was looking for! This sentiment was echoed by the rest of my diners, who all thought the soup was very tasty but that it was taken to "the next level" by a bit of vinegar.

Potential Improvements? This is one of those rare soups that is terrific just the way it is but that I also think could be even better with some simple changes... First, I'd definitely use a more tender cut of beef than chuck roast (such as stew meat or a leaner cut, like hanger, flank, or sirloin steak). Second, I'd lessen the amount of water added to the pot by 1 cup (i.e., I'd use 3 cups instead of 4) in hopes of helping the tomatillo flavor shine through a bit more. Third, I'd add some apple cider vinegar to the pot (about 4 tbsp for a single batch) to give the soup a bit more contrast, as well as ensuring I had vinegar (and/or a high-quality, vinegary tomatillo salsa) available for my diners, so they can doctor each bowl to their personal taste. Finally, I'd make additional garnishes available for guests, including (but not limited to) chopped cilantro, lime wedges, radishes, bacon, angel hair cabbage, chopped fresh or dried chiles, chicharrones, tortillas, and grated cotija cheese. 

Polling the Fam: I loved this one and can't wait to make it again with the above changes. Becky really liked it, repeating the comments regarding the cut of meat, and said she thought marinating the beef was important to the soup's overall flavor. Jayson loved it, thought the vinegar strengthened the overall flavor, and suggested decreasing the amount of water. Lisa said she really enjoyed it and echoed comments about the vinegar and cut of meat, but said she (personally) thought the bacon might have been too much. Andrew loved it and used hot sauce to up the level of heat in his bowl. And, Fox thought it was tasty, even though he is not a huge fan of beans, in general.

Verdict: Loved it! (5 stars)

Sunday Soup #96: Roasted Garlic and Potato Beer Cheese Soup

This week, I (apparently) set out to answer the question, "Is it possible to have too much of a good thing?" When I saw this recipe, I was very excited to find out what could be done with roasted garlic, and how that ingredient, in particular, could turn a "that's good" soup into a "wow" soup. But, did I overdo it? Let's see how this interesting vegetarian selection turned out...

This recipe came from: http://thebeeroness.com/2014/09/24/roasted-garlic-potato-beer-cheese-soup/

*Pic 1 - http://thebeeroness.com/2014/09/24/roasted-garlic-potato-beer-cheese-soup/

Variations from Recipe as Written: I doubled the recipe. And, I used four packets of pre-roasted Christopher Ranch garlic cloves (http://www.producenews.com/category-list/12756-christopher-ranch-s-roasted-garlic-is-ready-for-its-close-up), which they carry at our local grocery stores. It probably wound up being almost twice as much roasted garlic as the recipe calls for but, since I live in the "Garlic Capital of the World," I'm not normally bothered by more garlic than is strictly necessary. :-) More on this later...

General Thoughts: Admittedly, I eliminated a good bit of the prep work by using the pre-roasted garlic. The recipe's first three steps walk through roasting garlic in your oven at home, but I was interested in saving 45-60 minutes. Once the roasted garlic was mashed, the recipe needed some additional chopping on the onions, carrots, and potatoes, but between me, Becky, and Lisa, we made short work of it. After the prep was done, the actual cooking was a snap, taking less than 30 minutes total.

*Pics 2 & 3 - Pictures from when we made it

This soup turned out okay but was... complex. First, the good: The soup was creamy, hearty, and super filling. And, it smelled delicious!! If you like the smell of roasted garlic, then you're going to be in heaven because, by the time it was done cooking, the whole kitchen was a terrifically pleasant place to hang out. The soup also had a very strong garlic taste, which is a definite plus for garlic lovers!

Despite the positives, there were also several things that could have been better. For example, the very strong garlic taste... I know, I know, I listed that as a positive (because, for me, it was), but it was bordering on overpowering if I am being honest. I think there were two reasons for this: 1) Yeah, I used a lot of garlic (almost twice what was called for); and 2) The roasted garlic was the only flavor that was really discernable. Other than the garlic, the soup was fairly bland and devoid of any real flavor contrasts, leaving me wanting more "sharpness," a "bite" to make the soup more interesting and less homogenous. Unfortunately, the same could be said of the soup's texture, which was uniformly soft and fairly uninteresting.

Potential Improvements? Lisa and I had several thoughts about how this one could have been better... First, we agreed that adding some bacon would make a huge difference by providing added taste (e.g., saltiness, smokiness, and something different than dairy and potato), as well as providing a bit more texture. Second, leaving the onions and carrots a little more al dente, and even adding a bit of celery, could also help the flavor and texture profiles. Third, we'd like to see what it would taste like if we used an extra sharp white cheddar instead of the regular mild yellow cheddar cheese. Fourth, adding some additional garnishes designed to (again) create more flavor contrasts, such as some salty croutons, some scallions (aka, green onions), and a good hot sauce, would be welcome. And, finally, using a little less roasted garlic (maybe, about 1/3 less) would probably serve to help the other flavors emerge.

Polling the Fam: I liked it well enough (and a little more even when I had it leftover today), but I would be eager to try it again with the above-suggested improvements. Jayson said he didn't really care for it, citing a garlic aftertaste that was too intense and a little "off," but agreed that bacon would have made a big difference. Lisa thought it was "good" but that it could use some big upgrades (e.g., more substantial veggies, bacon, etc.). And, Hunter, did not care for it, saying it was too thick and had some flavor that he couldn't pinpoint but didn't like.

Verdict: It was okay. (3 stars)

Sunday Soup #95: Corn Soup with Chipotle Sour Cream

A second dinner engagement this past weekend led me to search out a soup that could be paired with a nice, slow-cooked pork loin, seasoned to perfection by a masterful grill cook. The majority of soups I choose are not intended to be a side dish, served as a complement to a more substantial main course. However, this week's selection seemed like it would work equally well as a vegetarian main dish or (in smaller portions) alongside the meatier main course, which is what I prepared it for, this weekend.

This recipe came from: https://www.littlethings.com/fall-soup-recipes/14 (go to recipe #14 on the webpage)

*Pic 1 - https://www.littlethings.com/fall-soup-recipes/14

Variations from Recipe as Written: I doubled the recipe, and I puréed the soup using an immersion blender (more on this later). That's it!

General Thoughts: Both the prep and the cooking on this one were pretty simple, making this soup an ideal choice for a weekday night meal or quick dinner party side dish. The onion and chipotle peppers needed to be chopped, but that was about it. You could use fresh corn cut off the cob if you desired (I used bagged frozen kernels), but that would certainly take a larger time investment on your part. Cooking was also a snap, as it took less than 20 minutes total on the stove to finish this one up!

*Pics 2 & 3 - Pictures from when I made it

The soup shown in the picture from the website is a bit lighter (whiter?) than mine looked when I made it, but I may have been able to achieve the same color using white corn instead of yellow. They were also a bit more artful with their sour cream/adobo swirls on top, but (*shrug*) I'm just a dude, not a professional food stager, and I think mine came out looking okay. :-) So, what did it taste like?

It was yummy! The supporting flavors, such as all the spices, the garlic, and the lime juice, shined through and were (surprisingly) not completely dominated by the corn flavor. This was an important thing for me, as too many corn soups are so corn-forward that you might as well just be eating creamed corn (read: BORING!). It was even better when I dolloped the chipotle-sour cream mixture into my bowl, resulting in a creamy, spicy, interesting corn soup that went very well with my host's southwest-spiced pork loin. (*If you aren't so keen on spicy food, you might want to stick with plain sour cream rather than the chipotle mixture; however, that would be cutting out a key ingredient, so maybe just lighten up on the chipotle a little.)

A quick note about the consistency of the soup... The recipe instructed, "Working in batches, purée soup in blender until smooth." I was going for speed, so I used an immersion blender dropped straight into the pot on the stove. In hindsight, I think that was a mistake, as the soup was not quite as smooth as I would have liked.

Potential Improvements? When I make this one again, the only thing I'd do differently is purée it in a highspeed blender to give it a smoother texture.

Polling the Fam: I liked this one and thought it was perfectly suited as a side dish for this meal. I'd have given this soup 3.5 stars as a main course, and 4.5 stars as the side dish it was, so 4 stars seemed perfect overall! I did not get specific reactions from all of the other diners, but several mentioned that they enjoyed it and everyone seemed fairly happy with it overall, so I'll call that a win!

Verdict: Liked it. (4 stars)

Sunday Soup #94: Instant Pot Broccoli Cheese Soup

As promised, this is the second soup I made last weekend for my diners. I had already made a ham and potato soup (posted as Sunday Soup #93, if you want to check it out too), but my fun friend Lisa also wanted something a little different. Earlier in the week, Lisa sent me a link to a recipe billed as a copycat Panera Broccoli Cheese Soup. Her friend Diane had made it and sent it along with a couple of prep tips she had after making it in her kitchen. Broccoli cheese soups can be a little tricky to get right, but with the ham and potato soup already cooking on the stove, trying this one in the Instant Pot was too good an opportunity to pass up.

This recipe came from: https://thebellyrulesthemind.net/broccoli-cheese-soup-recipe/

*Pic 1 - https://thebellyrulesthemind.net/broccoli-cheese-soup-recipe/

Variations from Recipe as Written: Following one of Diane's suggestions, I sprinkled the cornstarch (which I used as a thickener since Lisa really doesn't eat wheat flour) on top of the veggies in the Instant Pot and did not stir the ingredients before bringing the pot up to pressure. And, I used regular vegetable stock rather than low sodium.

General Thoughts: The prep for this soup was super easy and fast, particularly since I used the pre-cut broccoli florets and pre-chopped onions. All it took was a little chopping on the carrots, and I was all set! Once everything was in the pot, I sealed it, brought it to pressure, let it cook for just one minute, and then let the pressure release naturally; all-in-all, it was in the pot for about 35-ish total minutes from lid-on to lid-off.

*Pics 2 & 3 - Pictures from when I made it

I have to admit, I was pretty surprised when I opened up the lid! I expected to see huge chunks of broccoli and veggies that I was going to have to hit with the immersion blender to make platable. But, when I mixed in the cheese and milk, the veggies (including the titular broccoli) were so tender that the consistency became quite smooth. Success! However, the cornstarch had clumped rather unappetizingly. I am not sure if it was because of the way I left it sitting on top when I sealed the pot, or if wheat flour would have done better, but it stayed a little clumpy even though I attempted to break up the random starch "balls" before serving.

This soup was tasty and consistent throughout. The broccoli taste was just the right level for a soup like this, and it tasted adequately cheesy. It was a little bland without some additional garnishment (I went for more shredded cheese and hot sauce in my bowl), but that is a small quibble. I enjoy strong flavors, so the way I fixed up my bowl might be a bit much for some folks, but the base soup starts as a relatively blank canvas that your guests can doctor up how they see fit!

Potential Improvements? When I make this one again, I will add some additional salt and pepper to the pot for a bit more flavor, with a sprinkle or two of crushed red pepper flakes. I'd also like to try an extra sharp cheddar cheese to make the taste a bit more dynamic (which is something Diane had mentioned, as well).

Polling the Fam: I really liked this one and would make it again. Jayson really liked it but thought it could have been a little creamier. Lisa also really liked it, saying it had good flavor, but she also suggested adding some additional salt to the pot. And, Hunter thought it was "definitely good" and said he had no complaints.

Verdict: Liked it. (4 stars)