Ingredients

The following ingredients have 6 Servings
  • 1/4 cup unsalted butter
  • 1 onion, finely diced
  • 2 carrots, peeled and finely diced
  • 1 Tablespoon garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup milk, 2% or whole
  • 2 large Russet potatoes, peeled and diced
  • 1 pound broccoli, florets chopped
  • 2 cups sharp cheddar cheese, shredded
  • sea salt
  • ground pepper

Instruction

  • Rinse the carrots and potatoes. Peel the potatoes and carrots.
  • Dice the carrots, potatoes and onion. Mince garlic if using whole cloves.
  • Chop the broccoli florets from stem and chop down florets to bite-sized pieces.
  • Melt the butter in a soup pot on the stovetop on a medium-high heat.
  • Add carrots and and onion to the pot. Stir and cook until onion is translucent.
  • Add garlic and stir until fragrant (about 1 minute).
  • Immediately add the flour followed by broth and milk. Stir well.
  • Add potatoes. Stir and bring to a boil.
  • Reduce to a simmer for 5 minutes.
  • Season with salt and pepper. Add broccoli.
  • Simmer for about 10 minutes or until the potatoes are tender when poked with a fork. Time can vary depending on the size the potatoes were diced.
  • Remove from heat. Stir in shredded cheese.
  • Sprinkle cheddar cheese on top and freshly ground pepper. (optional)