Creamy Cheddar Potato Broccoli Soup

Step 1

Melt butter in a large pot over medium high heat. Add onion and garlic, cook for 3 minutes or until onion is softened.

Step 2

Add flour and mix into onion mixture. Cook for 30 seconds.

Step 3

While stirring, slowly pour in the milk and keep mixing as it turns into a thickish paste that's mostly smooth.Use a whisk to make it smooth if needed.

Step 4

Add chicken stock, water, salt and pepper. Stir, then add the potatoes.

Step 5

Bring to a simmer then adjust the heat so it's simmering gently. Cook for 8 minutes without a lid or until potatoes are almost cooked. Stir occasionally so the bottom doesn't stick and burn.

Step 6

Add the broccoli and stir. Cook for 3 minutes or until the broccoli is cooked to your liking, then take the pot off the stove. (If you like a chunky soup, go directly to step 8.)

Step 7

For a creamier soup -- remove 2 cups of the broccoli and potatoes and set aside. Using a hand blender, blend remaining soup in the pot until smooth. Stir in the reserved 2 cups of broccoli and potatoes and continue with the next step.

Step 8

Stir in the cheese (about 1 cup) broth will be nicely thickened. Taste. Add more salt and pepper if needed.

Step 9

Ladle soup into a bowl or soup cup and top with your favorite garnishes.