Ingredients
• ¼ cup (½ stick) unsalted butter
• 1 large onion, finely diced
• 2-3 medium carrots, peeled and diced or shredded (about 1-1½ cups)
• 2 celery stalks, diced (optional, but adds great flavor)
• 3-4 garlic cloves, minced
• ⅓ cup all-purpose flour (for thickening)
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 2-3 medium russet or Yukon gold potatoes, peeled and diced into ½-inch cubes (about 4-5 cups)
• 1 large head broccoli (about 1½-2 lbs), cut into small florets (around 6-8 cups florets; use stems too if peeled and chopped)
• 2 cups milk (whole or 2% for creaminess; or half-and-half for extra richness)
• 2-3 cups shredded sharp cheddar cheese (freshly grated melts better; start with 2 cups and add more to taste)
• 1 tsp dried thyme (or 1 Tbsp fresh)
• Salt and black pepper, to taste (start with 1 tsp salt and ½ tsp pepper)
• Optional add-ins: pinch of nutmeg, dash of hot sauce, or cooked bacon crumbles for topping
Instructions
1 In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery (if using). Sauté for 5-7 minutes until softened and the onion is translucent.
2 Stir in the minced garlic and cook for another 1 minute until fragrant.
3 Sprinkle the flour over the veggies and stir constantly for 1-2 minutes to cook out the raw flour taste (this creates a roux for thickness).
4 Gradually pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes and thyme. Bring to a boil, then reduce heat to medium-low, cover partially, and simmer for 10-15 minutes until potatoes are almost tender (fork-tender but not mushy).
5 Add the broccoli florets and continue simmering for another 8-10 minutes until the broccoli is bright green and tender (don’t overcook or it loses color and texture).
6 Reduce heat to low. Stir in the milk and heat through gently (don’t boil after adding milk to prevent curdling).
7 Turn off the heat. Gradually stir in the shredded cheddar cheese a handful at a time until fully melted and smooth. Taste and adjust seasoning with salt, pepper, and optional nutmeg.
8 For a chunkier soup, leave as is. For creamier texture, use an immersion blender to partially blend (or transfer half to a blender and pulse, then return to pot). Avoid fully pureeing unless you want it smooth.
9 Serve hot, topped with extra cheese, black pepper, or crispy bacon if desired.
Tips
• This soup thickens as it sits — thin with a splash of broth or milk when reheating.
• Make it vegetarian: Use vegetable broth and skip bacon.
• Storage: Keeps in the fridge for 3-4 days or freeze for up to 3 months (thaw overnight and reheat gently).
• Big batch bonus: Double the veggies or broth if you want it even larger!
