Ingredients:
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2 medium russet potatoes, peeled and diced into 1-inch cubes
1 large head of broccoli, cut into small florets
4 tablespoons unsalted butter
1 medium onion, finely chopped
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
2 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1/2 teaspoon smoked paprika (optional)
Salt and black pepper to taste
Instructions:
1. Prepare the Vegetables:
Begin by peeling and dicing the potatoes into uniform 1-inch cubes. This ensures even cooking. Trim the broccoli into small florets, and if you like, dice the tender stalks into small pieces to avoid waste. Set aside.
2. Cook the Potatoes and Broccoli:
In a large stockpot, bring 4 cups of water to a boil. Add the diced potatoes and cook them for 8-10 minutes or until they are just tender but still holding their shape. In the last 3 minutes of cooking, add the broccoli florets to the same pot to blanch them. Drain everything and set it aside.
3. Make the Soup Base:
In the same stockpot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute, taking care not to burn it.
4. Create the Roux:
Sprinkle the flour over the onion mixture and stir continuously to form a paste. Cook for 2-3 minutes to eliminate the raw flour taste, stirring constantly.
5. Add Liquids:
Gradually whisk in the chicken or vegetable broth, ensuring no lumps form. Bring the mixture to a gentle simmer and let it thicken slightly. Once thickened, stir in the milk and heavy cream.
6. Combine the Ingredients:
Add the cooked potatoes and broccoli to the pot. Simmer everything together for about 5-7 minutes, allowing the flavors to meld and the soup to reach a creamy consistency.
7. Add the Cheese:
Reduce the heat to low and slowly stir in the shredded cheddar cheese, one handful at a time. Stir continuously until the cheese melts completely and is evenly incorporated into the soup. Avoid boiling the soup at this stage, as high heat can cause the cheese to separate.
8. Season and Serve:
Season the soup with smoked paprika, salt, and black pepper to taste. Give it a final stir and adjust the consistency by adding more broth or milk if needed.
9. Garnish and Enjoy:
Ladle the soup into bowls and garnish with extra shredded cheddar cheese, a pinch of black pepper, or even a few croutons for added texture. Serve warm and enjoy the comforting flavors!
This hearty soup is perfect for chilly days and pairs wonderfully with crusty bread or a side salad. The combination of tender potatoes, fresh broccoli, and creamy cheddar makes this dish a crowd-pleaser!
