Ingredients
Scale
4–5 cups Broccoli Florets
3–4 medium Potatoes
1 medium Yellow Onio
3–4 cloves Garlic
4 tablespoons Butter
1/4 cup All-Purpose Flour
4 cups Chicken Broth
2 cups Milk
1/2 cup Heavy Cream
2 cups Cheddar Cheese
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Mustard Powder
Pinch Nutmeg
Instructions
- Prep Your Vegetables: Wash and dice potatoes, chop onion, mince garlic, and cut broccoli florets
- Sauté Aromatics: Melt butter in a pot, add onion, and cook until translucent. Add garlic and sauté until fragrant
- Create a Roux: Sprinkle flour over sautéed onion and garlic, stirring for 1-2 minutes
- Add Liquids and Potatoes: Gradually whisk in chicken broth, then milk and cream. Add diced potatoes and seasonings
- Simmer the Soup Base: Bring to a simmer and cook until potatoes are tender
- Add Broccoli and Cook: Stir in broccoli and simmer until tender-crisp
- Blend (Optional): Blend half of the soup for a creamier texture
- Stir in Cheese: Remove from heat and gradually stir in cheddar cheese until melted
- Serve and Enjoy: Ladle soup into bowls and garnish as desired
Notes
Add more vegetables or protein as desired for variations.
Use fresh ingredients for best flavor.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 80 mg