Ingredients:

  • 3 Tbsp (45g) Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 1 medium Carrot, finely diced
  • 1 medium Celery stalk, finely diced
  • 2 cloves Garlic, minced
  • 3 Tbsp (25g) All-Purpose Flour
  • 4 cups (950 ml) Low Sodium Chicken or Vegetable Stock
  • 3 cups, packed (300g) Broccoli Florets, cut small
  • 1 medium Russet Potato, peeled and diced small (1/2 inch)
  • 1 cup (240 ml) Heavy Cream (35% fat)
  • 1/2 cup (120 ml) Whole or 2% Milk
  • 2 cups (200g) Sharp Cheddar Cheese, freshly grated
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • Pinch of Nutmeg

Instructions:

  1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add onion, carrot, and celery. Sauté gently (sweat them down) until soft and translucent, about 6-8 minutes. Add garlic for the last minute until fragrant.
  2. Sprinkle the flour over the softened vegetables. Whisk constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
  3. Gradually whisk in the cold stock, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently.
  4. Add the diced potato and broccoli florets. Season lightly with salt, pepper, and a tiny pinch of nutmeg. Reduce heat to low, cover, and simmer for 15-20 minutes, or until potatoes and broccoli are fork-tender.
  5. Remove the pot from the heat. Use an immersion blender to carefully pulse the soup until you achieve your desired consistency (about half-blended is recommended for texture).
  6. Reduce the heat to the absolute lowest setting. Stir in the heavy cream and milk. Begin adding the grated cheddar one handful at a time, stirring constantly until each addition is fully melted and incorporated before adding the next. Do not boil the soup after adding cheese.
  7. Taste and adjust salt and pepper as needed. Ladle immediately into bowls and garnish with fresh herbs if desired.