Ingredients

The following ingredients have 4 Servings
  • 40g / 3 tbsp unsalted butter
  • 1 small onion (, finely chopped)
  • 2 garlic cloves (, minced)
  • 1/3 cup flour
  • 2 cups milk (, any fat %)
  • 2 cups chicken broth/stock (, low sodium)
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 800 g / 1.6 lb potato (, peeled and cut into 1.25 / 1/2" cubes (Note 1))
  • 5 cups broccoli, small florets ((1 large head, ~300g/10oz, Note 1))
  • 1+ cups grated cheese (, cheddar or tasty (or other of choice))
  • Cook bacon pieces ((highly recommended))
  • Shallots/scallions (, finely sliced)
  • Grated cheese

Instruction

  • Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.
  • Add flour and mix into onion mixture. Cook for 30 seconds.
  • While stirring, slowly pour the milk in and keep mixing as it turns into a thickish paste that's mostly smooth. Use a whisk to make it smooth if needed.
  • Add chicken stock, water, salt and pepper. Stir, then add potato.
  • Bring to simmer then adjust heat so it's simmering gently. Cook for 8 minutes (no lid) or until potato is almost cooked. Stir ocassionally so the base doesn't catch.
  • Add broccoli and stir. Cook for 2 minutes (or until broccoli is cooked to your liking), then take the pot off the stove.
  • Stir through cheese (I use 1 cup) - broth soup be nicely thickened. Add more salt if needed.
  • Ladle into bowls and top with garnishes of choice.