Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1/3 cup all-purpose flour
- 6 cups chicken or vegetable broth
- 3 large Russet potatoes, peeled and diced into 1/2-inch cubes
- 4 cups fresh broccoli florets
- 1 cup heavy cream or whole milk
- 2 cups sharp cheddar cheese, shredded
Instructions
- Step 1: Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and translucent. Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to create a roux.
- Step 2: Slowly whisk the broth into the roux until the mixture is smooth and lump-free. Add the diced potatoes and bring the soup to a boil. Reduce the heat and simmer for 10-12 minutes, or until the potatoes are fork-tender.
- Step 3: Add the broccoli florets to the soup and continue to simmer for 5-7 minutes until the broccoli is tender-crisp. Use an immersion blender (or carefully transfer half the soup to a regular blender) to partially purée the mixture for thickness, leaving some potato and broccoli chunks intact for texture.
- Step 4: Reduce the heat to the lowest setting. Stir in the heavy cream until fully combined. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is completely melted and the soup is smooth and creamy. Do not allow the soup to boil once the cheese has been added.
- Step 5: Taste the soup and season generously with salt and black pepper as needed. Serve hot, optionally garnished with extra shredded cheese or croutons.
Notes
- Store leftovers in an airtight container for up to 3 days; the soup will thicken considerably in the fridge, so save some broth or milk to thin it upon reheating.
- When reheating, use low heat on the stovetop and stir frequently, adding a splash of milk or broth to restore the desired consistency and prevent the cheese from separating.
- A key to smooth texture is ensuring the soup is off the boil and at the lowest possible temperature before slowly incorporating the shredded cheddar to prevent a grainy or broken consistency.
- Enhance the presentation and flavor by serving each bowl topped with crispy turkey bacon bits, a dash of hot sauce for warmth, or a sprinkle of fresh parsley for color.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American