O.K., so wedding planning has officially taken over my life. I have been so freaking busy that Mike and I have not been making anything really worth blogging about lately. Well, I take that back… we have been cooking for many people and actually making really good food but have not documenting anything as it adds an extra step and just another thing to our list. Silly and lazy, right?  This past month has been so hectic… I had my BFF Jeffy here for my birthday at the beginning of March, which was so amazing by the way… Mike had a great party for me (lets just say sloppy joe sliders, bacon wrapped mac ‘n cheese balls, and a serious dance party were involved). I have been traveling heavily for work, dog sitting, have been deciding on a dress, a caterer, the invitations, the photographer, finding accommodations for wedding guests, researching musicians and DJs, planning our honeymoon, had a fave high school friend in town, and the list goes on. There have been a couple of times where I just wished we would have eloped, but then I bring myself back to earth and remember that I am actually really excited to have everyone here in July. I mean, when is having everyone you love in the same room ever going to happen again in your lifetime? Let’s just say that I don’t think I am cut out for planning large events. Give me an intimate gathering and we are golden.  If you ever have the opportunity to hire a wedding planner, do it. The control freak in me always thought I would want to do everything myself. Let me tell you, this control freak has loosened up!

I made this on a rare free night that I spent with my boo and the doggie babies (Luna and Yuma, Luna’s BFF) before I started  a week of travel. When I travel, I like to leave Mikey with something easy to reheat when I am gone.  I worked with what we had in the fridge. Actually, the blue cheese used in this was left over from my birthday party:) This soup is “souper” easy and tasty all the same. Try it you’ll like it. Promise.

Broccoli, Potato, and Blue Cheese Soup…

• 1 Tsp. olive oil
• 1 extra large shallot (or two if they are small)
• 2 cloves of garlic, minced
• dash red pepper flakes
• 1 large head of broccoli cut into small florets
• 2 yukon gold potatoes, peeled and chopped
• 4 cups chicken or vegetable stock
• good blue cheese to your liking
• 1/2 cup-1 cup half and half depending on thickness and creaminess of soup you desire
• 5-6 large basil leaves chopped
• salt and pepper

In a large pot, heat olive oil, add shallots, red pepper flakes, and garlic and cook for 2 minutes. Next add broccoli and potatoes. Cook until shallots are tender and vegetables begin to cook through, about 4 minutes. Add vegetable stock and bring to a boil. Boil until vegetables are tender.

Once vegetables are tender, remove soup from heat. Puree in pot utilizing an immulsion blender. Once pureed, return to heat and add in cheese, basil, and half and half. Stir until cheese is melted. Run mixture again through immulsion blender. Season to taste and serve with good bread.