Ingredients
Equipment
Method
- In a large heavy bottomed pot, melt the butter over medium heat. Add the chopped onion and sauté for about five minutes until translucent. Stir in the minced garlic and cook for another minute until the fragrance fills your kitchen.
- Sprinkle the flour over the butter and onion mixture. Whisk constantly for two minutes to cook out the raw flour taste. This step is crucial for achieving that signature thick consistency.
- Slowly pour in the broth while whisking to avoid lumps. Add the diced potatoes. Bring the mixture to a gentle boil then reduce heat and simmer for about ten to twelve minutes until the potatoes start to soften.
- Toss in the broccoli florets. Continue to simmer for another eight to ten minutes. You want the broccoli to be tender but still vibrant green.
- Pour in the milk or cream. Let it heat through but do not let it reach a rolling boil as this can cause the dairy to separate.
- Turn the heat to low. Add the shredded cheddar cheese one handful at a time stirring constantly until completely melted. Season with salt and pepper to your liking.
Nutrition
Calories: 350kcalCarbohydrates: 35gProtein: 15gFat: 20g
Notes
To get the best results with your Broccoli Potato Cheese Soup, always grate your cheese from a block. Pre shredded cheeses are coated in potato starch which can make your soup grainy. If you are looking for a lighter version, consider using a lower fat milk or cream. You can also use an immersion blender to puree half of the soup if you prefer a smoother base with just a few chunks.
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