Ingredients:

  • 4 tbsp (56g) unsalted butter
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 6 cups (1.4L) chicken broth
  • 4 cups (350g) fresh broccoli florets, chopped small
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 2 cups (225g) sharp cheddar cheese, freshly shredded
  • 1 cup (240ml) heavy cream

Instructions:

  1. Melt the butter over medium heat in a 6-quart Dutch oven or large stock pot. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  2. Add the cubed potatoes and broth to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, or until the potatoes are fork-tender.
  3. Add the broccoli florets and simmer for an additional 5–7 minutes until they are bright green and tender.
  4. Turn off the heat. Use an immersion blender to pulse the soup 3–4 times until the base is velvety but visible chunks of vegetables remain.
  5. Stir in the heavy cream and shredded cheddar, stirring constantly until the cheese is completely melted and the texture is smooth.