Broccoli Cheddar Soup

Broccoli Cheddar Soup

from damndelicious.net
6 servings

Ingredients

  • 1/4 cup unsalted butter
  • 1 medium sweet onion (diced)
  • 3 cloves garlic (minced)
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 3 1/2 cups chicken stock
  • 2 cups diced russet potatoes
  • Kosher salt and freshly ground black pepper
  • 5 cups finely chopped broccoli florets
  • 1/2 cup heavy cream
  • 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)

Directions

  1. 1

    Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes.

  2. 2

    Stir in garlic and thyme until fragrant, about 1 minute.

  3. 3

    Whisk in flour until lightly browned, about 1 minute.

  4. 4

    Stir in chicken stock, scraping any browned bits from the bottom of the pot.

  5. 5

    Stir in potatoes; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until potatoes are tender, about 20 minutes.

  6. 6

    Using a wooden spoon, mash potatoes until slightly thickened, if desired; season with salt and pepper, to taste.

  7. 7

    Stir in broccoli and heavy cream. Cook, covered, until broccoli is tender, about 8-10 minutes. Remove from heat; let cool 2 minutes.

  8. 8

    Stir in cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste.

  9. 9

    Serve immediately.