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Broccoli cheddar soup

Creamy Broccoli Cheddar Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1 large russet potato peeled and diced small
  • 4 cups low-sodium chicken or vegetable broth
  • 6 cups broccoli florets chopped bite-size
  • 1 cup whole milk
  • 6 oz sharp cheddar freshly grated
  • 1/2 tsp dry mustard
  • Salt and black pepper to taste

Method
 

  1. Warm oil in a large pot over medium heat. Cook onion until soft and translucent, about 5 minutes; add garlic and cook 30 seconds more.
  2. Add the potato and broth. Bring to a simmer and cook until the potato is completely tender, 12 to 15 minutes.
  3. Simmer broccoli just until bright green and fork-tender, about 5 minutes. Avoid overcooking to preserve color.
  4. Blend about half the soup smooth with an immersion blender or in batches; return to pot. Potato thickens it.
  5. Lower heat; stir in milk and dry mustard. Add cheddar by handfuls, stirring until each melts before adding more. Season and serve.