Ingredients

The following ingredients have 6 Servings
  • 6 tablespoons unsalted butter, (divided)
  • 3 cups mirepoix ((celery, carrots, onion) (See Note 1))
  • 1 tablespoon minced garlic (~4 cloves)
  • 3 cups diced potatoes (baby (Yukon) gold)
  • 1/4 teaspoon dried thyme
  • 3/4 teaspoon EACH: ground mustard, paprika
  • 1/8 teaspoon ground cayenne pepper (optional)
  • Fine sea salt and freshly ground black pepper
  • 4 cups chicken stock (or vegetable stock for vegetarian)
  • 3 cups finely chopped broccoli florets ((~2 large heads))
  • 1/3 cup flour
  • 3 cups whole milk
  • 2 cups (8 oz.) freshly grated sharp (or extra-sharp) Cheddar cheese
  • Optional: additional cheese for topping, crusty bread/rolls for dipping or bread bowls for serving, fresh chives

Instruction

  • SAUTE VEGGIES: In a large pot over medium heat, melt 2 tablespoons (28.4g) of the butter. Add diced mirepoix (carrots, celery and onion) and season with a tiny pinch (1/8 teaspoon) of salt and pepper. Sauté 7-9 minutes. Add garlic and sauté 30 seconds longer.
  • SEASONINGS, POTATOES, and BROTH: Add in the diced potatoes, and seasonings: 1/4 teaspoon thyme, 3/4 teaspoon paprika, 3/4 teaspoon ground mustard, scant 1/8 teaspoon cayenne pepper, and more salt and pepper to taste. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper.) Sauté for 2 minutes, still over medium heat. Pour in the 4 cups chicken stock and increase the heat to high. Bring to a boil, then reduce the heat to medium and rapidly simmer, uncovered, stirring occasionally for 10-12 minutes or until potatoes are mostly tender. Stir in the 3 cups finely chopped broccoli and sauté for 4-5 more minutes or until all veggies are tender (fork easily pierces potatoes).
  • MILK MIXTURE: Meanwhile, in a separate medium-sized pot, melt the remaining 4 tablespoons (56.7g) butter over medium heat. Once melted, add in flour and cook, whisking constantly for 1 minute. While whisking, gradually add in the milk. Briskly whisk until no lumps remain and the mixture thickens. Season to taste with salt and pepper. (I add 1/4 teaspoon salt and 1/8 teaspoon pepper here.) Cook, whisking constantly until the mixture thickens; stir into the soup when the veggies are all tender.
  • ADD CHEESE: Stir milk mixture into soup over low heat. Turn off the heat and then add in the Cheddar cheese. Stir until melted. Season a final time with salt and pepper (taste and adjust to personal preference). I add another 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • SERVE: Use a soup ladle to serve up soup, either in bread bowls or regular bowls and top with fresh chives if desired. If not serving in a bread bowl, serve with crusty bread or rolls and enjoy!