Broccoli Cheddar Soup (Print Version)

# Ingredients:

→ Base

01 - ¼ cup unsalted butter
02 - 1 medium sweet onion, diced
03 - 3 cloves garlic, minced
04 - ½ teaspoon dried thyme
05 - ¼ cup all-purpose flour

→ Main Components

06 - 3 ½ cups chicken stock
07 - 2 cups diced russet potatoes
08 - 5 cups finely chopped broccoli florets

→ Finishing Ingredients

09 - ½ cup heavy cream
10 - 8 ounces shredded extra-sharp cheddar cheese (about 2 cups)
11 - Kosher salt and freshly ground black pepper, to taste

# Instructions:

01 - Melt butter in large stockpot over medium heat. Cook onion until translucent (2-3 minutes). Add garlic and thyme, cook 1 minute.
02 - Whisk in flour and cook until lightly browned, about 1 minute.
03 - Add chicken stock and potatoes. Season with salt and pepper. Bring to boil, reduce heat and simmer until potatoes are tender (20 minutes).
04 - Mash potatoes slightly to thicken soup if desired. Season to taste.
05 - Stir in broccoli and heavy cream. Cook covered until broccoli is tender (8-10 minutes).
06 - Remove from heat, cool 2 minutes. Gradually stir in cheese until smooth. Season to taste and serve immediately.

# Notes:

01 - Best served immediately
02 - Can be stored in refrigerator for up to 3 days
03 - Add cheese gradually for smooth incorporation

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