Ingredients
Method
- Melt the butter in a Dutch oven or large pot over medium-low heat.
- Dice the yellow onion and mince the garlic.
- Add the garlic and onion to the pot and cook for 7-10 minutes, until softened and translucent.
- Peel and dice the carrots.
- Add the diced carrots to the pot and cook for 5 minutes over medium heat.
- Peel and dice the russet potatoes into small pieces.
- Add the diced potatoes and vegetable broth to the pot.
- Bring the mixture to a boil.
- Boil until the potatoes are tender and easily pierced with a fork.
- In a separate bowl, whisk together the whole milk and all-purpose flour until smooth.
- Stir the milk and flour mixture into the vegetable soup.
- Finely dice the broccoli florets.
- Add the finely diced broccoli to the soup.
- Simmer the soup for 10-15 minutes, stirring frequently.
- Grate the yellow sharp cheddar cheese.
- Add the grated cheese to the soup and stir until melted and the soup thickens.
- Continue to simmer the soup to your desired thickness.
- Taste the soup and add salt as needed before serving.
Notes
Always grate your own cheese for the smoothest melt.
Dice vegetables evenly for consistent cooking.
Stir frequently to prevent sticking, especially after adding milk and flour.
Adjust salt to taste at the very end.
Dice vegetables evenly for consistent cooking.
Stir frequently to prevent sticking, especially after adding milk and flour.
Adjust salt to taste at the very end.