Ingredients
- Potatoes, peeled and cubed: 2 pounds
- Broccoli florets: 1 large head
- Yellow onion, chopped: 1 medium
- Chicken broth: 6 cups
- Cheddar cheese, shredded: 2 cups
- Milk: 1 cup
- Butter: 4 tablespoons
- All-purpose flour: 1/4 cup
Instructions
- Step 1: Melt butter in a large pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Step 2: Stir in flour and cook for 1 minute, whisking constantly. Gradually whisk in chicken broth until smooth.
- Step 3: Add potatoes to the pot and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15-20 minutes.
- Step 4: Add broccoli florets to the pot and cook until tender-crisp, about 5 minutes.
- Step 5: Reduce heat to low. Stir in milk and cheddar cheese until cheese is melted and soup is smooth. Do not boil.
- Step 6: Season with salt and pepper to taste. Serve hot.
Notes
- Store cooled soup in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat gently over medium-low heat, stirring frequently to prevent scorching.
- Garnish each bowl with a dollop of sour cream and a sprinkle of extra cheddar for a richer flavor.
- Don't overcook the broccoli; it should retain a slight crispness for better texture in the soup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American