Ingredients:
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 2.5 cups chicken or vegetable stock
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 2 medium potatoes, peeled and diced into small cubes
- 4 cups broccoli florets, cut into small pieces
- 1 cup sharp cheddar cheese, grated
- 1 tbsp Parmesan cheese, grated
- Salt and black pepper to taste
Instructions:
In a food processor, chop the onion, carrot, celery, and garlic until finely minced. In a large saucepan, melt the butter over medium heat. Add the chopped vegetables and sauté for 5 minutes until softened. Stir in the flour, salt, and pepper, cooking for an additional minute. Gradually whisk in the stock, milk, and potato cubes. Bring the mixture to a gentle boil, then reduce the heat and simmer for 15 minutes until the potatoes are tender. Add the broccoli florets and Parmesan cheese, simmering for another 5 minutes. Stir in the grated cheddar cheese until melted and well combined. Remove from heat. For a smoother texture, blend 2 cups of the soup in a blender or use an immersion blender directly in the pot. Return the blended portion to the pot and stir to combine. Serve hot, garnished with extra cheddar or Parmesan if desired. Enjoy this creamy, comforting, and healthy soup!
