Ingredients
Units Scale
- 2 tablespoons butter
- 1 medium onion (chopped)
- 2 medium carrots (chopped)
- 2 celery stalk (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons flour
- 1/2 teaspoon salt
- pepper (to taste)
- 5 cups less-sodium chicken broth (or vegetable broth)
- 2 cups milk
- 4 medium potatoes (peeled and diced small)
- 8 cups about 2 heads broccoli florets, chopped small
- 3 cups shredded sharp cheddar
Instructions
- Melt butter in a Dutch oven or small stockpot.
- Add chopped onions, carrots and celery. Sauté on low heat until softened, about 5 minutes. Add garlic. Stir and cook for 1 minute longer.
- Stir in flour, salt and pepper to the pot. Mix and stir.
- Slowly add chicken broth, milk and potatoes. Turn heat to high until it comes to a boil. Cover and continue to cook on low until potatoes are softened, about 10-15 minutes.
- Stir in broccoli florets. Sprinkle with salt and pepper to taste. Cook uncovered until broccoli is cooked, about 5 minutes. Add cheddar and stir until cheese is melted.
- If you prefer a smooth consistency, blend with an immersion blender.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner