Cheddar Broccoli Potato Soup

40 minServes 6

A creamy vegetable soup with potatoes, broccoli and sharp cheddar, thickened with a butter-flour roux.

prepPeel and cube potatoes into 1/2-inch to 3/4-inch pieces
1 1/2 tablespoons butter (for sautéing aromatics)	Sauté carrots, celery & onion 3–4 min	Add garlic, sauté 30 sec	Add broth, potatoes & thyme; season	Bring to boil, reduce heat, cover 15 min	Stir in broccoli, cook 5 min until tender	Pour roux into soup, stir well	Remove from heat, stir in cheeses until melted
160 g chopped carrots
120 g chopped celery
160 g chopped yellow onion
2 cloves garlic, minced
720 ml low-sodium chicken broth
560 g peeled and cubed russet potatoes
1/4 tsp dried thyme
Salt and freshly ground black pepper
720 ml chopped broccoli florets
4 tablespoons butter (for the roux)	Melt butter, whisk in flour 1 min	Whisk in milk until smooth, no lumps	Stir until thickened, add cream
50 g all-purpose flour
720 ml milk
120 ml heavy cream
200 g shredded sharp cheddar cheese

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