Description
A delightful blend of fresh vegetables and rich cheddar, perfect for chilly days and comforting meals.
Ingredients
- 1 yellow onion, diced
- 10 cloves garlic, minced
- 1 pound carrots, peeled and diced
- 2 large russet potatoes, peeled and diced
- 2 cups finely diced broccoli florets
- 2 tablespoons unsalted butter
- 8 ounces sharp yellow cheddar cheese, freshly grated
- 2 cups whole milk
- 32 ounces vegetable broth
- 2 tablespoons all-purpose flour
- Salt, to taste
Instructions
- In a Dutch oven or large pot, melt the unsalted butter over medium heat.
- Prepare your vegetables: dice the potatoes, carrots, and yellow onion; mince the garlic; and finely chop the broccoli florets.
- Add the diced onion and minced garlic to the pot and cook over medium-low heat for 7–10 minutes, until the onion is softened and translucent.
- Toss in the diced carrots and sauté for an additional 5 minutes over medium heat.
- Add the diced potatoes and pour in the vegetable broth. Increase the heat to bring to a boil. Cook until the potatoes are fork-tender.
- In a bowl, whisk together the milk and all-purpose flour until smooth. Pour this mixture into the simmering soup base.
- Stir in the finely diced broccoli florets and let it simmer for another 10–15 minutes.
- Gradually add the grated cheddar cheese, stirring until melted and the soup has thickened. Keep cooking until you reach your desired consistency as the potatoes begin to break down.
- Season with salt to taste just before serving, and enjoy it hot!
Notes
Serve with warm crusty bread or toasted baguette for a satisfying meal. A sprig of fresh parsley can enhance the presentation.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American