Ingredients
Method
1. Sauté the Aromatics:
- In a large stockpot or Dutch oven, melt the butter over medium heat.
- Add the diced onion and cook until translucent, about 2–3 minutes.
- Stir in the minced garlic and thyme, cooking until fragrant, about 1 minute.
2. Make the Roux:
- Sprinkle in the flour and whisk for 1 minute until lightly browned.
- This step forms the base for a creamy soup.
3. Add Stock and Potatoes:
- Gradually stir in the chicken stock, scraping up any browned bits from the bottom of the pot.
- Add the diced potatoes, seasoning with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Mash the Potatoes (Optional):
- Use a wooden spoon to mash some of the cooked potatoes for a thicker soup texture.
5. Add Broccoli and Cream:
- Stir in the chopped broccoli and heavy cream.
- Cover and cook for 8–10 minutes until the broccoli is tender.
6. Melt in the Cheese:
- Remove the pot from heat and let it cool for 2 minutes.
- Stir in the shredded cheddar cheese, a handful at a time, until fully melted and smooth.
7. Season and Serve:
- Taste the soup and adjust the seasoning with additional salt and pepper as needed.
- Serve hot with crusty bread or crackers for dipping.
Notes
- For a Smooth Soup: Use an immersion blender to puree the soup before adding the cheese for a creamy, velvety texture.
- Cheese Tip: Shred your cheese from a block for the best melting results; pre-shredded cheese may not melt as smoothly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge and reheat before serving.
- Customization Ideas: Add diced carrots or celery for extra vegetables, or sprinkle crumbled bacon on top for a smoky twist.