Cheddar Broccoli Potato Soup
Ingredients
1 tablespoon butter
1 medium yellow onion , chopped
3 large white potatoes , peeled and cubed
4 cups chicken broth
½ teaspoon kosher salt
6 cups broccoli florets*
3 cups whole milk
3 cups shredded medium cheddar cheese
2 tablespoons flour
1 teaspoon freshly ground black pepper
Instructions
Melt the butter in a large Dutch oven over medium heat. Add the onion and cook for 4-5 minutes, until softened, stirring occasionally.
Add the cubed potatoes, chicken broth, and kosher salt and bring to a boil, then reduce the heat to a rolling simmer and cook the potatoes for about 8 minutes or until soft and easily pierced with a fork. Whiz the potatoes and broth with an immersion blender to the consistency you desire (I like to leave some chunks of potato), or mash with a potato masher.
Add the broccoli florets and the milk and bring to a boil, then reduce to a simmer, cooking for 5-7 minutes or until the broccoli is al denté.
Toss the cheese with the flour and add to the soup 1 cup at a time, stirring until melted before adding the next batch of cheese. Season with black pepper and more salt to taste.
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