Broccoli Cheddar Soup

Who doesn’t love broccoli and cheese together? This soup is certainly fall comfort food.

Ingredients:

1/4 cup unsalted butter

1 medium sweet onion, diced

3 cloves garlic, minced

1/2 tsp dried thyme

1/4 cup all purpose flour

3 1/2 cups chicken stock

2 cups potatoes

5 cups finely chopped broccoli florets

1/2 cup heavy cream

2 cups shredded cheddar cheese

kosher salt and ground pepper to taste

Directions:

Melt cutter in a large pot over medium heat, add the onion and cook until translucent. Stir in the garlic and thyme until fragrant. Whisk in the flour until lightly browned. Next, stir in chicken stock, add potatoes and add salt and pepper. Cook until potatoes are tender, about 20 minutes. Mash potatoes once fully cooked. Stir in broccoli and heavy cream, cooking until broccoli is tender (about 8-10 minutes). Remove from heat and let cool. Lastly, add the cheese a handful at a time. Stirring for smoothness, seasoning with salt and pepper to own preference before enjoying.

Thanks Maria for the recipe!