Cheddar Broccoli Potato Soup (Cheesy Vegetable Chowder)
Ingredients:
3 tbsp butter
1 small onion, diced
2 cloves garlic, minced
1 large carrot, diced
2 celery stalks, diced
3 tbsp all-purpose flour
4 cups chicken or vegetable broth
3 cups peeled and diced potatoes
3 cups broccoli florets, chopped
1 1/2 cups shredded cheddar cheese
1 cup milk
1 cup heavy cream (optional for extra creaminess)
Salt and pepper, to taste
Instructions:
1. Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5-7 minutes.
2. Make Roux: Sprinkle in the flour and stir continuously for 1-2 minutes to remove the raw flour taste.
3. Add Broth and Potatoes: Slowly pour in the broth, stirring constantly to combine. Add the diced potatoes. Bring to a boil, then reduce heat to a simmer. Cook for 10-12 minutes, or until potatoes are tender.
4. Add Broccoli: Stir in the broccoli and cook for another 5-7 minutes, or until broccoli is tender.
5. Blend (Optional): If you prefer a smoother soup, use an immersion blender to blend part of the soup. Leave some chunks for texture if desired.
6. Add Cheese and Milk: Stir in the shredded cheddar cheese, milk, and cream if using. Heat until the cheese is fully melted and the soup is creamy, but do not let it boil.
7. Season and Serve: Season with salt and pepper to taste. Serve hot with crusty bread, and enjoy!
