Ingredients:

  • 1/4 cup (56g) Unsalted Butter
  • 1 Medium Yellow Onion, finely diced
  • 2 Large Carrots, peeled and julienned or shredded
  • 2 Stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 1/4 cup (32g) All-purpose Flour
  • 3 cups (720ml) Low-sodium Chicken or Vegetable Stock
  • 1 cup (240ml) Half-and-half
  • 1 Large Russet Potato, peeled and finely grated
  • 1 tsp Smoked Paprika
  • 1/4 tsp Ground Nutmeg
  • Kosher salt and freshly cracked black pepper to taste
  • 1 lb (450g) Fresh Broccoli (heads cut into bite-sized florets, stalks peeled and finely diced)
  • 8 oz (225g) Extra Sharp Cheddar Cheese, freshly grated from a block
  • 1/4 cup (25g) Freshly grated Parmesan cheese

Instructions:

  1. Melt butter in a large Dutch oven over medium heat. Add diced onion, carrots, and celery. Sauté until the onion is translucent (about 5–6 minutes). Add minced garlic and cook for an additional minute until fragrant.
  2. Build the roux by sprinkling flour over the sautéed vegetables. Stir constantly for 2 minutes to cook out the raw flour taste until it forms a golden paste.
  3. Slowly whisk in the stock and half-and-half to prevent lumps. Stir in the finely grated potato and the diced broccoli stalks. Bring the mixture to a gentle simmer.
  4. Once the base has thickened slightly (about 10 minutes), add the broccoli florets, smoked paprika, and nutmeg. Cover and simmer for 10–15 minutes until the florets are fork-tender.
  5. Remove the pot from the heat. This prevents the cheese from breaking. Add the shredded cheddar and parmesan one handful at a time, stirring gently until completely melted and smooth.
  6. Taste the soup and adjust seasoning with kosher salt and freshly cracked black pepper before serving.